Wash and finely chop the ripe Roma tomatoes, then tear the fresh basil leaves into smaller pieces. Mince the garlic.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the minced garlic. Sauté until fragrant, about 1 minute, being careful not to let it burn.

Add the chopped tomatoes to the skillet and stir them in with the garlic. Cook for about 5 minutes, allowing them to soften and create a sauce base.

While the sauce simmers, cook the pasta according to package instructions until al dente. Drain and add to the skillet with the garlic and tomatoes. Toss together.

Stir in the torn basil leaves and half a cup of grated Parmesan cheese. Mix until well coated and melted. Serve hot with extra Parmesan if desired.