In a resealable bag, combine boneless skinless chicken breasts with balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and black pepper. Seal the bag and massage gently to ensure even coating. Let the chicken marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.

Preheat your grill to 400°F (200°C). Once heated, place the marinated chicken on the grill and close the lid. Grill for 7-8 minutes on each side until an internal temperature of 165°F (75°C) is reached and chicken has nice grill marks. Remove from grill and let it rest for 5 minutes before slicing into strips.

Bring a large pot of salted water to a boil over high heat. Add your uncooked pasta and cook according to the package instructions until al dente, roughly 8-10 minutes. Just before draining, reserve ½ cup of the starchy pasta water.

In the same pot used for cooking pasta, heat 2 tablespoons of olive oil over medium heat. Once hot, add minced garlic and sauté for about 30 seconds until fragrant. Then, add halved cherry tomatoes, a pinch of salt and pepper, and red pepper flakes to the pot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and start to burst.

Add the drained pasta directly into the skillet with the sautéed tomatoes, tossing everything together. Gradually mix in the reserved pasta water, starting with a quarter cup and adjusting until achieving your desired sauce consistency. Fold in the fresh basil leaves.

To plate your dish, first create a bed of the tomato basil pasta on each plate, then lay the sliced grilled chicken on top. Finish with a sprinkle of shredded Parmesan cheese and a drizzle of balsamic glaze. Add more fresh basil leaves for an appealing garnish.