Bring a pot of salted water to a boil and cook the bow tie pasta according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine chopped Roma tomatoes, torn basil leaves, minced garlic, olive oil, salt, and pepper. Toss together and set aside.

In a large skillet over medium heat, add diced chicken breasts. Sauté for 7-8 minutes until golden brown and cooked through.

Remove chicken from the skillet. In the same skillet, add the bruschetta mixture and sauté for 1 minute until the garlic is fragrant.

Return chicken to the skillet and pour in tomato sauce, bringing it to a gentle boil. Reduce heat and let it simmer for 3-5 minutes.

Gently fold the drained pasta into the skillet, stirring to combine and coating the pasta evenly with the sauce.

In a separate saucepan, combine balsamic vinegar and white sugar. Bring to a boil, then reduce heat and let it simmer for about 5 minutes until thickened.

Drizzle the balsamic glaze over the pasta, and top with grated Parmesan cheese and additional basil if desired. Serve immediately.