Place chicken in a bag with balsamic dressing in a zip top bag and place in a refrigerator for as little as 15 minutes up to overnight.
When ready to grill chicken, preheat grill to high heat and place chicken on the grill. Season a little salt and pepper, and grill until internal temperature is 165 F. Take off the grill and let rest for 2-3 minutes, then slice into 1/2 inch strips. Optionally, you can grill cherry tomatoes at this time as well.
For the pasta, bring water to a rolling boil and cook pasta until al dente; about 12 minutes.
Strain pasta, and place in pan. Stir in basil pesto. Top with fresh mozzarella pearls, cherry tomatoes, fresh sliced basil and chicken. Enjoy!