Prepare the Bruschetta Topping: Diced 2-3 Roma tomatoes and add to a medium bowl with 2 minced garlic cloves, a handful of torn fresh basil leaves, 2 tablespoons of olive oil, and 1 tablespoon of balsamic vinegar. Season with salt and pepper, mix well, and let marinate for 15 minutes.

Season and Cook the Chicken: Season 2 chicken breasts with salt, pepper, garlic powder, and oregano. Heat 1 tablespoon of olive oil in a skillet over medium-high heat, add chicken, and cook for about 3-4 minutes on each side until golden brown and the internal temperature reaches 165°F. Remove and let rest.

Boil the Pasta: In a large pot, bring salted water to a rolling boil. Add 8 ounces of pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water, drain, and set aside.

Combine Pasta with Bruschetta Mixture: Return skillet to low heat, add bruschetta mixture and reserved pasta water, stir gently, then add drained pasta and mix for 2-3 minutes until heated through.

Slice and Serve the Chicken: Slice the chicken breasts into strips. Arrange pasta on plates, layer chicken on top, and garnish with Parmesan cheese and basil leaves.