Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
While pasta cooks, grill or pan-sear the seasoned chicken breasts until cooked through, then slice into thin strips.
In a large bowl, combine the halved cherry tomatoes, chopped red onion, minced garlic, chopped basil, balsamic vinegar, olive oil, and a pinch of sugar.
Season the tomato mixture with salt and pepper, letting it sit to allow the flavors to marinate.
Drain the cooked pasta and add it immediately to the bowl with the bruschetta mixture.
Add the sliced grilled chicken to the pasta.
Toss everything together until well coated, then sprinkle with grated Parmesan cheese before serving.