In a medium bowl, combine Roma tomatoes, garlic, and basil. Drizzle in olive oil and balsamic vinegar, then season with salt and pepper. Mix and let marinate for at least 15 minutes.

Season chicken breasts with herbs, salt, and pepper. Heat olive oil in a skillet, add chicken, and cook for 6-8 minutes per side until golden brown. Remove and let rest before slicing.

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

Return the skillet to medium heat, add the bruschetta mixture, and warm for 1-2 minutes. Add drained pasta and reserved water, tossing to combine. Top with sliced chicken and Parmesan if desired.