Prepare the Bruschetta Topping: In a medium bowl, dice the Roma tomatoes and mix in minced garlic, torn basil leaves, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Let marinate for about 15 minutes.

Cook the Chicken: Season chicken breasts with salt, pepper, garlic powder, and oregano. Heat olive oil in a skillet, add chicken, and cook until golden brown and internal temperature reaches 165°F.

Boil the Pasta: In a large pot, bring salted water to a boil, add pasta and cook until al dente (8-10 minutes). Reserve 1/4 cup pasta water before draining.

Combine Pasta with Topping: Add marinated bruschetta topping and reserved pasta water into the pan with the skillet over low heat. Add drained pasta and toss everything for 2-3 minutes.

Serve the Chicken: Slice the chicken and layer it on top of the pasta in a serving dish. Garnish with Parmesan cheese and extra basil leaves.