In a medium bowl, toss the chicken pieces with 1 tablespoon olive oil, dried oregano, garlic powder, salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from the skillet and set aside.

In a separate medium bowl, combine the halved cherry tomatoes, chopped fresh basil, minced garlic, 2 tablespoons extra virgin olive oil, balsamic glaze (or vinegar), salt, and pepper. Stir gently to combine and let it sit at room temperature while you prepare the pasta.

Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.

Return the large skillet (used for chicken) to medium heat. Add the cooked pasta, butter, and 1/4 cup of reserved pasta water. Stir well until the butter is melted and the pasta is lightly coated in a glossy sauce.

Add the cooked chicken back into the skillet with the pasta. Stir in the Parmesan cheese until melted and evenly distributed.

Divide the pasta and chicken mixture among serving plates. Spoon a generous amount of the fresh bruschetta topping over each serving. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.