Place the boneless, skinless chicken breasts in a freezer bag. Add balsamic vinegar, prepared pesto, honey, a pinch of red pepper flakes, kosher salt, and ground black pepper. Seal the bag, pressing out the air, and massage the marinade into the chicken until it is evenly coated. Let the chicken marinate for at least 1 hour in the refrigerator, or ideally overnight for deeper flavor.

Preheat the grill to approximately 400°F and spray or brush the grates with oil to prevent sticking. Remove the marinated chicken from the bag and place it directly on the grill. Grill the chicken for 7-8 minutes on the first side, then flip and cook for another 6-8 minutes, depending on the thickness of the pieces, until the internal temperature reaches 165°F. Once cooked, transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing. I like to let the chicken rest so it stays juicy and tender when sliced.

Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander. Set the cooked pasta aside.

Return the empty pot or use a large skillet and add olive oil. Heat over medium, swirling to coat the pan. Add the minced garlic and cook for 30 seconds until fragrant. Next, add the halved cherry tomatoes, seasoning with kosher salt, ground black pepper, and a pinch of red pepper flakes. Sauté for several minutes until the tomatoes soften and begin releasing their juices. Stir in the chopped basil. I find that snipping fresh basil in at the last minute really brightens up the whole sauce.

Add the cooked pasta (from Step 3) back into the pot with the tomato basil mixture (from Step 4). Pour in some of the reserved pasta water, tossing gently to combine and loosen the sauce as needed. Add more pasta water if you prefer a saucier consistency. Taste and adjust seasoning with salt and pepper if needed.

Transfer the pasta and sauce mixture to serving plates or a large platter. Top with sliced balsamic grilled chicken (from Step 2). Sprinkle shredded Parmesan cheese over the top and drizzle with balsamic glaze if desired. Garnish with extra chopped basil for added flavor and color. For a restaurant finish, I like to drizzle just a bit of balsamic glaze—it’s optional, but makes a big difference!