In a medium bowl, mix together diced tomatoes, minced garlic, balsamic vinegar, olive oil, salt, black pepper, Italian seasoning, and fresh basil. Allow this mixture to rest for about 10 minutes.

Season your chicken breasts with salt, black pepper, garlic powder, and paprika.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken and cook for about 4 to 5 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into tender pieces.

Cook the pasta in a large pot of salted boiling water until it’s just al dente. Drain it and drizzle with olive oil.

In the skillet, toss in the cooked pasta, bruschetta topping, sliced chicken, and grated Parmesan cheese. Mix everything gently until well combined.