Prepare by boiling water in a large pot. Cook the pasta for 8-10 minutes until al dente, then drain and cool slightly.

While the pasta cooks, grill or sauté the chicken breast for 5-7 minutes on each side until warmed through and charred. Slice into bite-sized pieces.

Chop halved cherry tomatoes and chiffonade fresh basil, adding both to a mixing bowl.

Whisk together the olive oil and balsamic vinegar in a small bowl and season with salt and pepper to taste.

Combine the warm pasta, sliced chicken, cherry tomatoes, mozzarella balls, and fresh basil in a large mixing bowl. Drizzle with dressing and toss to coat.

Transfer to serving dishes and garnish with optional toppings like toasted pine nuts or red onions. Serve immediately or chill for 30 minutes before enjoying.