Make bruschetta: combine halved cherry tomatoes, 2 T of olive oil, 1 T of balsamic vinegar, basil, thinly sliced garlic, salt, and pepper. Then, set aside.
Cook pasta: when water comes to a boil, add salt and cook according to the package instructions for al dente noodles.
Cook chicken: heat 1 T of olive oil in a skillet over medium heat.
Season chicken with Italian seasoning.
Sear chicken until cooked through (165°F).
Remove from pan and set aside.
Make sauce: in the same pan as the chicken, add 4 T balsamic vinegar, heavy cream, oregano, salt, and pepper.
Whisk sauce until it simmers.
Add pasta from the pot, taking a little pasta water with it. Combine and serve.
Slice chicken. Combine with bruschetta, mozzarella pearls, and pasta (in the sauce).
Optional - top with basil for garnish and/or balsamic glaze.
