In a medium bowl, combine diced Roma tomatoes, minced garlic, olive oil, balsamic vinegar, chopped basil, salt, and pepper. Toss everything until well-coated, allowing the vibrant flavors to meld.

Season the pounded boneless, skinless chicken breasts with oregano, garlic powder, salt, and pepper. In a skillet over medium heat, add olive oil and sauté the chicken for 6-8 minutes per side until golden brown and cooked through.

Bring a large pot of salted water to a boil, then add penne pasta. Cook according to package instructions until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water before draining.

In the same skillet, add the marinated bruschetta mixture and warm over medium heat for about 2 minutes. Then, add the drained pasta and gently toss everything together.

Plate the pasta mixture, top it with sliced chicken and a sprinkle of grated Parmesan cheese. Serve immediately or chill slightly for a refreshing pasta salad.