For the chicken and marinade, place the chicken in a shallow dish or gallon-size ziploc bag. In a small bowl or liquid measuring cup, whisk together the olive oil, balsamic vinegar, lemon juice, Dijon mustard, garlic, dried basil, salt, oregano, and pepper. Pour the marinade over the chicken, turning the chicken so it is coated evenly. Cover and refrigerate for at least an hour or up to 8-12 hours.

Preheat a grill or oven broiler (can probably even use a skillet on the stovetop) to medium heat. Cook the chicken 3-4 minutes per side (exact time will depend on thickness of the chicken) until an instant-read thermometer registers 165 degrees F at the thickest part. Tent with foil and let rest 5-10 minutes before serving.

For the balsamic glaze: whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. The glaze can be made several days in advance and refrigerated (warm briefly, if needed, to loosen the sauce before serving).

For the pasta: cook the pasta until al dente according to package instructions. Drain and rinse lightly with cool water.

For the tomato mixture: in a medium bowl, add the cherry tomatoes, 2 cloves of garlic, fresh basil, and olive oil. Toss to combine. Season to taste with a bit of salt and pepper. Set aside. The tomato mixture can be made up to 8 hours in advance and refrigerated.

Add the cooked and slightly cooled pasta to a large serving bowl or dish. Add the tomato mixture, mozzarella and bacon and toss lightly to combine. Drizzle some of the balsamic dressing over the salad.

Serve the cooked chicken breasts with a scoop of the bruschetta pasta on top or on the side OR cut the chicken into ½-inch pieces and toss with the pasta for a one-bowl pasta salad vibe. Serve the balsamic dressing on the side for additional drizzling!