Prepare the Bruschetta Topping: In a bowl, combine diced Roma tomatoes, minced garlic, torn basil leaves, olive oil, balsamic vinegar, and season with salt and pepper. Allow to marinate for at least 10 minutes.

Cook the Chicken: Slice chicken breasts into even cutlets, season with Italian herbs, salt, and pepper. Heat olive oil in a skillet, sauté chicken for 3-4 minutes on each side until golden brown and cooked through. Let rest before slicing.

Cook the Pasta: Boil salted water, add penne pasta, and cook for 8-10 minutes until al dente. Reserve ½ cup of pasta water, drain, and set aside.

Combine and Serve: In the same skillet, warm the bruschetta mixture, add drained pasta and sliced chicken, and toss together. Use reserved pasta water to adjust consistency if needed.

Final Touches: Plate the pasta, sprinkle with Parmesan cheese and fresh basil. Serve immediately while warm.