In a medium bowl, dice the Roma tomatoes, minced garlic, torn basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste and marinate for at least 15 minutes.

Season the chicken breasts on both sides with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet over medium-high heat. Cook chicken for 3-4 minutes on each side until golden brown and cooked through, then let rest.

Bring a pot of salted water to a boil, add the pasta, and cook until al dente (about 8-10 minutes). Reserve 1/4 cup pasta water before draining.

Add the bruschetta mixture and reserved pasta water to the skillet, stir to combine. Toss in the drained pasta and mix for 2-3 minutes.

Slice the rested chicken and layer it on top of the pasta. Garnish with freshly grated Parmesan and additional basil.