Prepare the Bruschetta Topping: Dice the Roma tomatoes and mince the garlic. In a medium bowl, combine the diced tomatoes with minced garlic, torn fresh basil leaves, olive oil, and balsamic vinegar. Season with salt and pepper. Allow to marinate for 15 minutes.

Season and Cook the Chicken: Season chicken breasts with salt and pepper. Heat a skillet over medium-high heat with olive oil. Cook chicken for 3-4 minutes per side until golden brown and cooked through. Let rest before slicing.

Boil the Pasta: Bring salted water to a rolling boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Reserve ¼ cup pasta water, drain, and set aside.

Combine Pasta with Bruschetta Mixture: Reduce heat and add bruschetta mixture and reserved pasta water to skillet, stirring for 2-3 minutes. Add drained pasta and toss until evenly coated.

Slice and Serve the Chicken: Slice the rested chicken and layer on top of pasta and bruschetta mixture. Sprinkle with Parmesan cheese and garnish with basil leaves.