Begin by prepping chicken, hand trimming chicken breasts length wise to filet into 8 thin sliced breasts. Sprinkle both sides of chicken breasts with salt, pepper, and Italian seasoning.

In a large ziplock bag, add grated parmesan cheese and breadcrumbs. Add chicken breasts, and toss in bag to evenly coat chicken in cheese/crumb mixture.

Remove chicken from bag, place remaining crumb mixture into a medium sized bowl. Whisk eggs in a similar sized bowl, and dredge chicken into egg mixture, then again into the crumb/cheese mixture for a second coating on both sides.

In a large skillet pan, heat oil to 350 degrees. Gently place the first batch of chicken into the oil and cook for 4/5 minutes/side until dark golden brown. Transfer to a baking sheet to rest, sprinkle with salt.

In a large stock pot, cook dried pasta per package directions in heavily salted boiling water. Drain, and set aside

Remove excess oil from chicken frying, reserving 1-2 Tbs and add diced onion and cook over medium heat until soft and translucent. Add minced garlic and sauté for an additional 1-2 minutes.

While onions are cooking, prep tomatoes by dicing and add them to the pan when the garlic and onions are tender and caramelized. Stir and gently scrape up browned bits off the bottom of the pan.

Cut the heat to low, add in fresh basil, and half and half and gently stir. Add in garlic salt, pepper, onion salt and red pepper flakes as desired for heat.

Toss cooked pasta with the tomato mixture until well combined. Check and adjust seasonings to taste. Serve with crispy chicken, sliced lengthwise on top of pasta.