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1
Cook spaghetti according to directions on package.
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2
Meanwhile, heat olive oil in skillet over medium high heat.
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3
Remove chicken from package and sprinkle with salt and pepper.
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4
Prepare your breading station: In one shallow bowl, add the flour and some salt and pepper.
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5
In another shallow bowl, add egg and water and mix well.
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6
In the third shallow bowl, add the panko, 1/2 cup Parmesan cheese, 2 tablespoons of chopped basil and salt and pepper.
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7
Coat each piece of chicken by first dredging in the flour mixture, next in the egg mixture and finally in the panko mixture.
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8
Fry breaded chicken in oil for roughly 4-5 minutes per side.
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9
While chicken is cooking, add heavy cream to saucepan and heat over medium to medium high heat until a small simmer begins.
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10
Immediately add 1/2 cup Parmesan cheese and stir to incorporate cheese.
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11
Then remove pan from heat and add 1/2 cup of chopped basil.
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12
When pasta is done drain it.
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13
Assemble the dish by placing a serving of pasta on 4 plates, top each with one piece of chicken, pour 1/4 of sauce mixture over the top and sprinkle with 1/4 cup of chopped tomato.
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14
Garnish with additional chopped basil if desired.
