Dice the Roma tomatoes and mince 2-3 cloves of garlic. Tear fresh basil leaves. In a bowl, combine ingredients with olive oil, balsamic vinegar, salt, and pepper. Marinate for 15 minutes.

Season chicken breasts with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet and cook chicken for 3-4 minutes per side until golden brown. Remove and let rest.

In a large pot, bring salted water to a boil and add pasta. Cook until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water, then drain.

In the skillet, pour in the bruschetta mixture and reserved pasta water, stirring to combine. Add drained pasta and toss to coat evenly. Heat for 2-3 minutes.

Slice cooked chicken and lay over pasta. Garnish with grated Parmesan cheese and basil leaves before serving.