Bring a large pot of generously salted water to a boil. While it heats, toss chicken strips with balsamic glaze, oregano, salt, and pepper. Set aside.

In a medium bowl, combine diced Roma tomatoes, chiffonade basil, minced garlic, and olive oil. Season with salt and pepper. Set aside at room temperature — do not refrigerate.

Cook pasta in the boiling water until al dente according to package directions. Before draining, scoop out 1/2 cup of pasta water and reserve. Drain the pasta.

Heat a large skillet over medium-high heat with a drizzle of olive oil. Add chicken strips in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through.

Add the drained pasta to the skillet with the chicken. Pour in the entire bruschetta mixture including the bowl juices. Toss together over medium heat for about 1 minute.

Add the Parmesan and 3 to 4 tablespoons of reserved pasta water. Toss vigorously for 1 to 2 minutes until a light sauce forms that coats the pasta. Add more pasta water a tablespoon at a time if needed.

Divide into bowls. Finish with a drizzle of balsamic glaze and extra fresh basil. Serve immediately.