Prepare the bruschetta topping by dicing the tomatoes and mixing them with minced garlic, torn basil, olive oil, balsamic vinegar, salt, and pepper. Let marinate for 15 minutes.

Cook the chicken in a skillet with olive oil, seasoning with salt, pepper, garlic powder, and oregano, cooking until golden brown.

Boil salted water and cook the pasta according to package instructions. Reserve some pasta water before draining.

Combine the bruschetta mixture with reserved pasta water in the skillet and add the drained pasta, tossing everything together.

Slice the chicken and serve it on top of the pasta, garnished with Parmesan and additional basil.