1. Begin by placing the chicken breasts on a cutting board. Use a sharp knife to slice each breast in half horizontally to create four thinner pieces of chicken.
2. In a small bowl, combine the olive oil, dried oregano, garlic powder, salt, and black pepper. Mix until well combined.
3. Brush the seasoning mixture evenly over both sides of the chicken pieces. Set aside to marinate while you prepare the pasta.

1. Bring a large pot of salted water to a boil over high heat. Add the whole wheat penne pasta and cook according to the package instructions until al dente, about 9-11 minutes. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the seasoned chicken pieces to the skillet.
3. Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest on a cutting board for a few minutes before slicing it into strips.

1. In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and red pepper flakes (if using) and sauté for about 30 seconds to 1 minute, until fragrant.
2. Add the halved cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.
3. Add the cooked penne pasta to the skillet, along with the reserved pasta cooking water. Gently toss the pasta to coat it in the tomato-garlic mixture.
4. Stir in the sliced chicken strips, chopped basil, grated Parmesan cheese, and balsamic vinegar. Season with salt and pepper to taste. Toss everything together until well combined and heated through.
5. Enjoy your healthy Italian main course!