In a medium bowl, combine chopped fresh tomatoes, minced garlic, balsamic vinegar, olive oil, salt, black pepper, Italian seasoning, and fresh basil. Stir well and let sit for 10 minutes.

Season both sides of the chicken breasts with salt, black pepper, garlic powder, and paprika. Heat a tablespoon of olive oil in a large skillet and sauté chicken for 4-5 minutes per side until golden and cooked through.

Boil salted water in a large pot and add pasta. Cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

In the skillet with the chicken, combine cooked pasta, sliced chicken, and bruschetta topping. Toss over medium heat for 1-2 minutes.

Serve warm, garnished with fresh basil and Parmesan cheese.