Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.

Season chicken pieces with salt, pepper, and Italian seasoning. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Add seasoned chicken to the hot skillet and cook for 6-8 minutes until golden brown and cooked through. Remove chicken from skillet and set aside.

In the same skillet, add remaining olive oil and minced garlic. Cook for 30 seconds until fragrant.

Add halved cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to soften and release their juices.

Add balsamic vinegar and white wine (if using) to deglaze the pan, scraping up any browned bits.

Return cooked chicken to the skillet along with the drained pasta. Toss everything together to combine.

Add butter and fresh basil, tossing until the butter melts and coats everything evenly.

Remove from heat and stir in grated Parmesan cheese. Add reserved pasta water if needed to achieve desired consistency.

Serve immediately while hot, garnished with additional basil and Parmesan cheese if desired.