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Heat a medium-size nonstick skillet over medium heat. Add the frozen chicken and cook, stirring occasionally, until chicken is warm, about 5 minutes. Remove from heat and let cool slightly.
Meanwhile, in a small saucepan, bring the balsamic vinegar to a boil over medium-high heat; cook until thick and reduced to about 1 tablespoon, around 5 minutes. Remove from heat and let cool to room temperature.
Bring a large pot of salted water to a boil, then add and cook pasta according to package directions until al dente. Drain hot water and rinse pasta under cold water. Drain pasta well.
In a large bowl, whisk together the oil, chopped basil, red wine vinegar, Dijon, and garlic. Season with salt and pepper.
Add the chicken, pasta, mozzarella, cherry tomatoes, and red onion into the bowl with the vinaigrette. Toss to coat and season with salt and pepper to taste.
Fold in basil leaves and drizzle with the balsamic vinegar reduction.