In a medium bowl, combine diced Roma tomatoes, freshly minced garlic, torn basil leaves, olive oil, and balsamic vinegar. Let this mixture marinate for at least 15 minutes.

Season boneless, skinless chicken breasts with a spice mix of oregano, basil, garlic powder, salt, and pepper. Cook in a skillet with olive oil for about 6-7 minutes on each side until golden brown.

In a large pot, bring salted water to a boil, then add penne pasta. Cook until al dente, approximately 10-12 minutes. Reserve about 1/4 cup of pasta water.

Gently warm the bruschetta mixture in the skillet, add drained pasta and reserved water, and toss to combine. Cook for an additional 2-3 minutes.

Slice the rested chicken and serve on top of the pasta or mix together. Top with grated Parmesan cheese and additional basil.