Prepare the Bruschetta Topping: Dice tomatoes and mince garlic. In a medium bowl, combine tomatoes, garlic, basil, olive oil, balsamic vinegar, salt, and pepper. Let marinate for at least 15 minutes.

Cook the Chicken: Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden brown and internal temperature is 165°F. Let rest for 5 minutes before slicing.

Boil the Pasta: Bring salted water to a boil. Add pasta and cook according to package instructions, around 8-10 minutes. Reserve pasta water, drain pasta and set aside.

Combine the Ingredients: Add the bruschetta mixture and reserved pasta water to the skillet over low heat. Stir for about 2 minutes. Add the drained pasta and toss to combine.

Serve the Dish: Slice chicken and arrange bruschetta pasta on each plate. Top with sliced chicken and garnish with Parmesan cheese and fresh basil.