In a bowl, combine the diced tomatoes, garlic, chopped basil, olive oil, and balsamic vinegar. Season with salt and pepper to taste. Let it sit while you prepare the rest of the dish so the flavors can meld.

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.

Pat the chicken dry and season both sides with Italian seasoning, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat. Add chicken and cook 6–7 minutes per side, or until golden brown and cooked through. Let it rest for a few minutes, then slice thinly.

In the same skillet, add the cooked pasta and toss with the bruschetta topping. If needed, add a splash of pasta water to help everything coat evenly. Add Parmesan and toss again.

Divide the pasta among plates or bowls. Top with sliced chicken, a generous drizzle of balsamic glaze, and additional basil or Parmesan if desired. Serve warm.