Combine the tomatoes, basil, garlic, vinegar, ¼ teaspoon of the salt and 1/8 teaspoon black pepper in a mixing bowl and stir together to create a bruschetta mix. Place in the refrigerator until needed.
Cook the spaghetti in a large pot according to package instructions. Drain and return the pasta to the pot (removed from heat).
While the pasta is cooking, sprinkle the chopped chicken breasts with the Italian seasoning, the remaining ¼ teaspoon salt and 1/8 teaspoon pepper and toss to coat. Drizzle a tablespoon of the olive oil into a large pan and bring to med-high heat. Once the oil is hot, add the chicken and cook, stirring/flipping occasionally until the chicken pieces are cooked through. Remove the chicken to a side plate and cover to keep warm. When the pasta is finished cooking and returned to the pot you can add the chicken to the pasta.
Once you remove the chicken, drizzle the remaining tablespoon of olive oil into the pan and bring to medium heat. When the oil is hot, add the bruschetta mix with the juices from step one to the pan and cook, stirring occasionally, for a few minutes until the garlic is fragrant, the tomatoes are softened and the mixture is heated through. Transfer the bruschetta mix to the pot with the pasta and chicken and toss all the ingredients together. Add the finely shredded Parmesan cheese and toss again. Drizzle the balsamic glaze over the top of the dish and serve.