Dice 2-3 Roma tomatoes and finely mince 2 garlic cloves. In a medium bowl, combine tomatoes and garlic with torn basil, olive oil, balsamic vinegar, salt, and pepper. Marinate for 15 minutes.

Season 2 chicken breasts with salt, pepper, garlic powder, and oregano. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken for 4-6 minutes per side until cooked through. Let rest, then slice.

In a large pot, bring salted water to a boil. Add 8 ounces of pasta and cook until al dente, about 8-10 minutes. Reserve 1/4 cup of pasta water before draining.

In the same skillet, add reserved pasta water and the bruschetta mixture. Toss in drained pasta and stir over low heat for 2-3 minutes.

Slice the chicken and arrange over the pasta. Garnish with fresh basil and Parmesan cheese. Serve immediately.