Pat 1 ½ pounds boneless, skinless chicken breasts dry with paper towels. Season all over with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper.

Heat 1 tablespoon of the olive oil in a large high-sided skillet or Dutch oven over medium heat until shimmering. Add the chicken and cook until browned and cooked through, 8 to 10 minutes per side.

Turn off the heat. Transfer the chicken to a clean cutting board and tent loosely with aluminum foil.

Add the remaining 1 tablespoon olive oil, 2 ½ cups of the diced Roma tomatoes, 5 thinly sliced garlic cloves, 1 tablespoon coarsely chopped fresh basil leaves, the remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper to the skillet. Cook over medium heat, stirring and scraping up any browned bits from the bottom of the skillet, until the tomatoes begin to soften and release their juices, 2 to 3 minutes.

Add 1 (32-ounce) carton low-sodium chicken broth, 1 pound dried angel hair pasta, and 1 tablespoon balsamic vinegar. Cook on medium or medium-low heat, stirring with tongs to slowly incorporate pasta as it begins to soften, until the pasta is cooked through and the sauce is thickened into a brothy, creamy sauce, about 10 minutes. Meanwhile, cut the chicken crosswise into thin slices.

Turn off the heat. Taste and season with more kosher salt as needed. Top with the sliced chicken and pour any accumulated liquid from the chicken over the pasta. Top with the remaining ¼ cup diced Roma tomatoes, more chopped fresh basil leaves, and Parmesan cheese if desired. Drizzle with 2 tablespoons balsamic glaze if desired.