Slice all cherry tomatoes in half. Chiffonade the basil by stacking the leaves, rolling tightly, and slicing into thin ribbons.

In a small mixing bowl, combine the tomatoes, basil, garlic, balsamic glaze, salt, and pepper. Stir gently until combined.

Place the bruschetta mixture in the refrigerator while preparing the chicken and pasta.

Season the chicken tenderloins with Italian seasoning and additional salt and pepper if desired.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook the chicken until fully cooked and lightly browned, about 4–5 minutes per side. Remove from the skillet and set aside.

Meanwhile, cook the angel hair pasta in a large pot of generously salted boiling water according to package directions. Reserve a small cup of pasta water before draining.

Add the remaining 1 tablespoon olive oil to the skillet over medium heat. Add the refrigerated tomato mixture and cook for 2–3 minutes until warmed through and slightly softened.

Drain the cooked pasta and add it directly to the skillet with the tomato mixture. Toss until the pasta is evenly coated.

Return the cooked chicken to the skillet or arrange it on top of the pasta.

Sprinkle with Parmesan cheese and serve immediately.