Prepare the Chicken:

Season the Chicken: Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.

Dredge the Chicken: In a shallow bowl, combine the grated Parmesan cheese and breadcrumbs. Coat each chicken breast in the Parmesan-breadcrumb mixture, pressing gently to ensure it sticks evenly.

Fry the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and crispy on the outside and fully cooked through on the inside (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and let it rest for a few minutes before slicing.

Prepare the Pasta:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside, reserving 1/4 cup of pasta water.

Toss with Pesto: In a large bowl, toss the cooked pasta with the pesto, adding a bit of the reserved pasta water to help coat the pasta evenly.

Assemble the Dish:

Slice the Chicken: Slice the crispy Parmesan chicken into thin strips.

Serve: Plate the pesto pasta and top it with the sliced crispy chicken. Garnish with fresh basil leaves, a squeeze of lemon juice, and a sprinkle of extra Parmesan cheese, if desired.