In a large pot of salted water, cook the penne according to the package directions.

While the pasta is cooking, in a large skillet, heat the oil over medium-high heat. Add the chicken into the skillet and season it with salt and pepper to taste. Sprinkle the Italian seasoning over the chicken. Cook, stirring occasionally, until it begins to brown, about 5 to 7 minutes.

Stir in the shallot and garlic and cook until they become fragrant, about 1 minute. Add the tomatoes and cook, stirring, until they are heated through and begin to release their juices, about 2 to 3 minutes. Transfer the cooked pasta into the pan and mix well. Stir in the balsamic vinegar.

Serve immediately topped with the Parmesan cheese and fresh basil and drizzle some extra virgin olive oil.