Make the chicken marinade by mixing together the oil, balsamic, juice of 1 lemon, thyme, garlic powder, salt, and black pepper. This can be done in a baking dish.
Add the chicken. Let the chicken marinade 30 minutes, up to 2 hours, rotating at least once in the marinade.
Preheat oven to 350F. You can bake the chicken in the same dish that you marinaded the chicken in. Leave the marinade in the dish. Bake until the chicken is fully cooked through, approximately 20-30 minutes.
While the chicken is baking, cook the pasta in a large pot of salted, boiling water as per package directions until al dente. Drain and set aside.
While the pasta is cooking, make the bruschetta mixture. Finely dice the tomatoes, discarding the seeds and insides. (I like to use a chopping tool to make this go much faster! See note).
Combine the tomatoes with the balsamic, olive oil, garlic, and salt. Toss to combine and season to taste.
Once the pasta is drained, quickly heat the tomato bruschetta mixture in the same pot until just warm, approximately 3-5 minutes (or, you can leave it cold if desired). Do not cook too long as the goal is just to warm, not to break down the tomatoes. Remove from heat and stir in the basil.
When ready to serve, scoop the tomato mixture on top of the pasta. Serve alongside the balsamic chicken, or slice the chicken and place on top. Garnish with more fresh basil and Parmesan if desired. Serve.
The tomato bruschetta mixture can easily be made in advance.It is very important to season your pasta as there is no thick sauce. Use salt in your pasta water, oil once drained, and/or lemon as desired.I like roma tomatoes because they have a high outer tomato flesh to inner seed ratio, which means less of the tomato is thrown out. Cherry tomatoes or grape tomatoes also work well.Tip: Use a chopper like this one to make chopping the tomatoes easier and MUCH faster! If you hand chop, this may take longer than 30 minutes.I personally love to use EXTRA basil and balsamic. Adjust the ingredients and seasonings to your preference!The leftover marinade, after cooking, can be used as a sauce.Most balsamic chicken recipes use sugar or honey to make a thick, sticky sauce. This recipe keeps it lighter by omitting those ingredients. If you DO want a thick sticky sauce, add 2-4 Tablespoons of honey or brown sugar into the marinade.The chicken is also great grilled!