In a blender, combine the extra virgin olive oil and fresh basil leaves. Blitz this mixture until it’s smooth and bright green. For an extra drizzle, pass it through a fine strainer or cheesecloth. Set it aside.

Fill a large pot with salted water and bring it to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Drain and toss with a splash of olive oil to prevent sticking.

In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for about a minute until smooth and bubbling. Gradually whisk in the heavy cream, stirring constantly until the sauce thickens. Add the Parmesan, white pepper, and salt. Stir until the cheese has melted into the sauce. Set aside.

To bread the chicken, first, set up three bowls: one for flour mixed with salt, another for beaten eggs, and the last for panko breadcrumbs mixed with black pepper.

Take each chicken breast, dredge it in the flour, dip into the eggs, and coat with panko. This creates a sandwich of flavors and textures that’s phenomenal.

Heat canola oil in a large skillet over medium heat. Add the breaded chicken and cook until golden brown on each side, about 6-7 minutes per side. Place the cooked chicken on a paper towel-lined plate to drain excess oil.

On a plate, nestle a mound of spaghetti, then top the pasta with a piece of chicken. Generously drizzle the creamy Parmesan sauce over the chicken and pasta. Finish it off with the basil oil, lemon wedges, and shaved Parmesan. Garnish with fresh parsley if desired.