In a medium bowl, combine diced Roma tomatoes, minced garlic, torn basil leaves, olive oil, balsamic vinegar, salt, and pepper. Mix gently (let marinate for at least 15 minutes).

Slice the boneless, skinless chicken breasts into thin cutlets, season them, and sauté in a skillet until golden brown.

In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.

In the same skillet, add the bruschetta mixture and heat it gently. Add the drained pasta, tossing with bruschetta.

Layer the sliced chicken on top of the pasta, sprinkle with Parmesan, and serve warm.