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

Season the chicken breasts with salt and pepper, then cook in a skillet with olive oil for 3-4 minutes on each side until golden brown and cooked through.

Boil salted water in a pot and cook the pasta for 8-10 minutes, reserving 1/4 cup of pasta water before draining.

Combine the bruschetta mixture in the skillet, add reserved pasta water, and cook for 1-2 minutes, then add the pasta and mix.

Slice the cooked chicken and serve over the pasta, garnished with Parmesan cheese and extra basil.