Bring a large pot of salted water to a rolling boil over high heat. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

Pat the chicken breasts dry, season with Italian seasoning, garlic powder, salt, and pepper.

Heat a skillet over medium heat and add olive oil. Cook the seasoned chicken for 5-7 minutes on each side, or until golden brown and reach 165°F internally. Remove and slice.

In a medium bowl, mix diced cherry tomatoes, minced garlic, chopped basil, balsamic vinegar, olive oil, and salt. Toss together to meld flavors.

In the same skillet, add drained pasta over low heat. Toss in remaining juices. If dry, drizzle in more olive oil.

Slice the rested chicken and arrange over pasta. Spoon bruschetta topping on top.

Sprinkle freshly grated Parmesan cheese over the top before serving warm, optionally drizzling with balsamic glaze.