In a medium bowl, combine diced Roma tomatoes, minced garlic, chopped fresh basil, olive oil, balsamic vinegar, salt, and pepper. Stir well and let it marinate for 15 minutes.

Thinly slice the boneless, skinless chicken breasts. Season with oregano, garlic powder, salt, and pepper. Heat a skillet over medium-high heat and add olive oil. Cook for 3-4 minutes per side until golden brown and cooked through. Let rest before slicing.

In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 7-9 minutes. Reserve ¼ cup of pasta water, drain, and return pasta to the pot.

In the skillet with the chicken, add the bruschetta mixture and reserved pasta water. Bring to a simmer, stir to combine, then toss in pasta and sliced chicken. Cook for an additional 2-3 minutes.

Serve pasta in bowls, garnished with grated Parmesan cheese and torn basil leaves.