In a medium mixing bowl, combine diced Roma tomatoes, freshly minced garlic, torn basil leaves, olive oil, and balsamic vinegar. Season with salt and pepper. Let it marinate for at least 15 minutes.

Season the chicken breasts with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Let rest.

In a pot, bring salted water to a boil. Add pasta and cook according to package instructions for 8-10 minutes. Reserve ¼ cup pasta water before draining.

In the skillet, add the marinated bruschetta mixture and reserved pasta water over low heat. Stir and add the drained pasta. Toss for 2-3 minutes until warmed through.

Slice the rested chicken breasts and layer over the pasta. Garnish with Parmesan cheese and basil leaves. Serve immediately.