Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta well and rinse briefly under cool water to stop the cooking process, then set aside to cool completely.

Prepare the chicken: If not already cooked, season the chicken breast with a little salt, pepper, and Italian seasoning, then cook in a skillet over medium heat with a small amount of oil until fully cooked and golden on the outside. Let it rest for a few minutes before slicing or shredding into bite-sized pieces.

Make the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, Italian seasoning, and red pepper flakes if using. Mix well until the dressing is well combined and slightly emulsified. Taste and adjust seasoning if needed.

Assemble the salad: In a large mixing bowl, combine the cooled pasta, cooked chicken, cherry tomatoes, mozzarella balls, and fresh basil. Pour the dressing over the top and gently toss everything together until all ingredients are evenly coated.

Finish and serve: Transfer the salad to serving bowls or a large platter. Drizzle with balsamic glaze if desired for added sweetness and presentation. Serve immediately or chill in the refrigerator for 15–30 minutes to allow the flavors to meld together before serving.