Preheat grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, minced garlic, salt, and pepper.

Grill chicken for about 6-7 minutes per side until internal temperature reaches 165°F (75°C). Let rest for 5 minutes, then slice into thin strips.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente (about 9-11 minutes). Drain and rinse under cold water to cool.

Whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, and red pepper flakes if using. Adjust seasoning to taste.

Toss cooled pasta with half of the dressing in a large bowl until evenly coated.

In a serving dish, layer the salad starting with a layer of pasta, followed by grilled chicken strips, halved cherry tomatoes, fresh mozzarella pearls, and torn basil leaves. Repeat layers until all ingredients are used, finishing with basil and remaining dressing drizzled on top.

Optional: Toast pine nuts in a dry skillet over medium heat for 2 minutes until golden and sprinkle on top. Drizzle with balsamic glaze if desired.

Chill salad in the refrigerator for at least 30 minutes before serving to allow flavors to meld.