Preheat oven to 375 F.

Line baking sheet with parchment paper or silicone baking mat. Place chicken breast on sheet and season with Italian seasoning and 1/4 tsp salt. Bake for 25 minutes, or until meat is cooked through and internal temperature reaches 165 F. When cool enough to handle, slice chicken into 1 inch pieces.

While chicken is cooking, toss tomatoes with 2 tsp oil, thyme, and 1/4 tsp salt. Spread onto rimmed baking sheet. Bake until softened and beginning to shrivel, about 15 minutes.

Meanwhile, cook pasta according to package directions, then drain and rinse.

For dressing, in small bowl, whisk together remaining 2 Tbsp oil, balsamic vinegar, garlic, chili flakes, pepper, and remaining 1/4 tsp salt.

Divide pasta among serving bowls and drizzle dressing over top. Add roasted chicken, tomatoes, bocconcini, and olives, if using. Sprinkle with basil to garnish.