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Make the tomato bruschetta topping: In a bowl, combine the diced tomatoes, olive oil, balsamic vinegar, and basil. Season with salt and pepper to taste. Set aside.
Cook the spaghetti per package directions. Reserve about ½ cup of pasta water. Drain and set aside.
Meanwhile, split each chicken breast into 2 thinner cutlets, about ½ inch thick. Season chicken with a few drizzles of olive oil, Italian seasoning, garlic powder, salt (about ½ teaspoon per breast) and ground black pepper.
Heat a few generous drizzles of olive oil in a large skillet over medium heat. Cook the seasoned chicken, about 6 minutes per side or until fully cooked through in the center. Remove from the skillet and set aside.
To the skillet, add about ¼ cup of olive oil, then cook the shallots and garlic for a few seconds until fragrant. Then, toss in the cooked pasta until coated evenly. Season with salt and pepper to taste. If needed, add a splash of the reserved pasta water.
Then, toss with about ¾ of the tomato mixture (leave the remaining for topping) and ¼ cup grated parmesan cheese.
Serve the pasta with the sliced chicken, and top the remaining tomato bruschetta topping and more cheese as garnish. If desired, drizzle with balsamic glaze. Enjoy!