Bring a large pot of salted water to a boil. Add bow tie pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.

In a medium bowl, combine chopped Roma tomatoes, torn basil leaves, minced garlic, olive oil, salt, and pepper. Toss gently to mix and set aside.

Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, cook for 7–8 minutes until golden brown. Remove from skillet.

In the same skillet, add prepared tomato mixture and sauté for about 1 minute until fragrant.

Pour in tomato sauce, bring to a boil, then simmer for 3–5 minutes until slightly thickened.

Add cooked pasta and chicken back to the skillet; gently fold together and heat through for 1–2 minutes.

In a separate saucepan, combine balsamic vinegar and sugar, bring to boil, then simmer for an additional 2 minutes until thick.

Drizzle balsamic glaze over pasta, top with Parmesan cheese and extra basil if desired. Serve warm.