1. Cook the pasta according to package instructions until al dente, then drain and set aside.
2. Dice the Roma tomatoes and place them in a bowl.
3. Chop the fresh basil and mince the garlic, then add them to the bowl with the tomatoes.
4. Drizzle olive oil and balsamic vinegar over the tomato mixture and season with salt and pepper.
5. Stir everything together and let the bruschetta mixture sit to allow the flavors to meld.
6. Season the chicken breasts with Italian herbs, salt, pepper, and any additional spices of choice.
7. Heat olive oil in a pan over medium heat and cook the chicken until golden brown and fully cooked.
8. Remove the chicken from the pan, let it rest, then slice it into strips or bite-sized pieces.
9. Toss the cooked pasta with the bruschetta mixture, ensuring it is evenly coated.
10. Add the sliced chicken to the pasta and gently mix everything together.
11. Optionally, warm the bruschetta mixture briefly in a pan before mixing it with the pasta for a more intense flavor.
12. Serve the dish warm or refrigerate for a chilled pasta salad version.
13. Garnish with grated Parmesan cheese and drizzle with balsamic glaze before serving.
14. Customize with additional vegetables, mozzarella cheese, or different pasta shapes if desired.
15. Store leftovers in an airtight container in the refrigerator for easy meal prep or future meals.