Prepare the Bruschetta Topping: Dicing Roma tomatoes and place them in a mixing bowl. Add minced garlic, torn fresh basil, olive oil, and balsamic vinegar. Season with salt and pepper and stir gently. Let marinate for 15 minutes.

Season and Cook the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet. Cook chicken for 3-4 minutes on each side until golden brown and cooked through. Let rest.

Boil the Pasta: Bring salted water to a boil and add pasta. Cook according to package instructions, about 8-10 minutes. Reserve ¼ cup of pasta water and drain.

Combine Pasta with Bruschetta Mixture: In the same skillet, add bruschetta mixture and reserved pasta water, heat through for 2-3 minutes. Toss in drained pasta.

Slice and Serve the Chicken: Slice the chicken and serve it on top of the pasta. Finish with grated Parmesan cheese and extra basil leaves for garnish.