In a medium bowl, combine diced cherry or Roma tomatoes, minced garlic, balsamic vinegar, olive oil, salt, pepper, Italian seasoning, and chopped fresh basil. Gently stir and let it sit for about 10 minutes.

Season the chicken with salt, pepper, garlic powder, and paprika. Heat 2 tablespoons of olive oil in a skillet and cook the chicken for 4-5 minutes on each side until golden brown. Remove from skillet and allow to rest before slicing.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, around 8-10 minutes. Drain pasta, reserving a cup of water, and toss with olive oil.

Return the sliced chicken to the skillet with the cooked pasta and reserved juices. Gently combine, then fold in the bruschetta topping and warm through for 1-2 minutes over low heat.

Plate the pasta and garnish with grated Parmesan cheese and fresh basil leaves. Serve warm.