Place the chicken breast in a resealable bag and pour in the balsamic vinaigrette dressing. Seal the bag tightly and refrigerate for a minimum of 15 minutes, or let it marinate overnight for deeper flavor.

When ready to cook, preheat your grill to high heat. Remove the chicken from the marinade, allowing any excess dressing to drip off. Season with a pinch of salt and pepper, then grill the chicken until it reaches an internal temperature of 165°F. Let the chicken rest for 2 to 3 minutes before slicing it into 1/2-inch strips. For added flavor, you can grill the cherry tomatoes alongside the chicken until they are slightly charred.

Bring a large pot of water to a rolling boil and cook the pasta until al dente, following the package instructions, typically about 12 minutes. Drain the pasta thoroughly, then transfer it to a pan while still warm. Stir in the basil pesto, ensuring the pasta is evenly coated with the aromatic sauce.

Arrange the grilled chicken strips, fresh mozzarella pearls, cherry tomatoes, and sliced fresh basil over the pasta. Serve immediately and enjoy the vibrant flavors of this dish!