In a resealable bag, combine boneless skinless chicken breasts with balsamic vinegar, pesto, honey, red pepper flakes, kosher salt, and black pepper. Seal the bag tightly and massage to coat the chicken evenly. Allow it to marinate in the refrigerator for at least 1 hour, or overnight for a more intense flavor.

Preheat your grill to 400°F (medium-high heat). Once hot, grill the marinated chicken for about 7-8 minutes on each side until the internal temperature reaches 165°F. Let it rest for a few minutes.

Bring a large pot of salted water to a rolling boil. Cook the uncooked pasta according to package directions, about 8-10 minutes, then reserve ½ cup of pasta water and drain the rest.

In the same pot, heat olive oil over medium heat. Sauté minced garlic for about 30 seconds, then add halved cherry tomatoes, salt, pepper, and red pepper flakes. Sauté for another 3-4 minutes until tomatoes soften.

Return the drained pasta to the pot with the sautéed tomatoes. Gradually add reserved pasta water, stirring until the sauce coats the pasta. Mix in chopped fresh basil and grated Parmesan cheese.

Slice the balsamic grilled chicken into strips and arrange it atop the pasta. Drizzle with balsamic glaze and garnish with additional fresh basil.