Mince garlic cloves and set aside for later. Mix salt, pepper, and oregano in a small bowl. Slice chicken breasts in half horizontally and season on all sides with the mixture. 

Heat 1.5 tsp of oil in skillet over medium heat. When the oil is hot add the chicken to the pan.

Cook the chicken for 4-5 minutes on each side. Remove chicken from the pan and reduce the heat to medium-low. At this point, add your pot of water to the stove to boil the water for the pasta.

Add the other 1.5 tsp of oil and tomatoes to the skillet to blister. Increase the heat to medium. You want to hear the tomatoes sizzle, but not burn. If they start to burn, reduce the heat. Allow the tomatoes to blister for 5 minutes.

Reduce the heat to medium low and add your diced garlic to the pan with the tomatoes. Saute for about a minute until the garlic is fragrant. Add the balsamic vinegar to the pan and saute for another minute.

Drop your noodles in the boiling water and stir. Allow the tomatoes to cook and simmer over medium heat as the noodles cook. You can push down on the tomatoes with the back of a fork to encourage them to burst. 

While the tomatoes and pasta cook, slice the chicken into strips. After 8 minutes take ⅓ cup pasta water from the pasta pot and pour it into the pan with the tomatoes. 

Add sliced chicken to the pan with the tomato sauce. Drain the pasta and add to the pan with the sauce and remove from the heat. Toss with tongs so that everything is thoroughly mixed.

Top with fresh basil and parmesan cheese.