Begin by dicing 2-3 Roma tomatoes and placing them in a mixing bowl. Add freshly minced garlic, torn basil leaves, a drizzle of olive oil, balsamic vinegar, salt, and pepper. Mix everything thoroughly and let this mixture marinate for about 15 minutes.

While the bruschetta topping marinates, season 1 pound of boneless, skinless chicken breasts generously with salt, pepper, garlic powder, and a sprinkle of oregano. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken for about 3-4 minutes on each side until golden brown and cooked through. Set aside to rest and slice.

In a large pot filled with salted water, bring it to a rolling boil. Add 8 ounces of angel hair or penne pasta, cooking until al dente according to package instructions, usually around 6-8 minutes. Reserve about 1/4 cup of the pasta cooking water before straining the rest.

Return the drained pasta to the skillet and warm it gently over low heat. Add the marinated bruschetta mixture along with the reserved pasta water. Toss the pasta for about 2-3 minutes until everything is well coated and heated through.

Slice the rested chicken breasts into strips, then layer them over the pasta. Sprinkle with freshly grated Parmesan cheese and additional torn basil as desired. Serve immediately.