In a bowl, combine diced Roma tomatoes, minced garlic, torn fresh basil, olive oil, balsamic vinegar, salt, and pepper. Let it marinate for at least 15 minutes.

Season pounded chicken cutlets with salt, pepper, and Italian seasoning. Sauté them in olive oil over medium-high heat for about 3-4 minutes per side until golden brown.

Bring a large pot of water to a boil, adding enough salt to make it taste like seawater. Cook your pasta until al dente according to package instructions.

In the same skillet used for the chicken, mix the bruschetta topping and reserved pasta water over low heat. Toss in the cooked pasta and gently mix to combine. Top with sliced chicken and garnish with freshly grated Parmesan and extra basil.