In a large electric skillet or frying pan, heat 3 tbs oil to high heat.
Filet chicken breasts in half to reduce thickness, trim excess fat and season liberally with salt, pepper, and a sprinkle of dried basil
Sear breasts for 2-3 min/side until golden brown. Transfer to a plate to rest.
Sear prosciutto for 1-2 minutes until lightly crispy, transfer to plate to rest
Sear minced garlic in remaining oil until golden 1-2 minutes.
Promptly sprinkle in flour and whisk into remaining oil until a paste forms. Reduce heat to med/low and whisk in chicken stock.
Slowly bring sauce to a simmer and whisk in cream, tomatoes, parmesan, salts, pepper, and dried basil until smooth.
Return chicken to the pan and cover in sauce. Turn heat to low and cover for 10-15 minutes until chicken in cooked through.
Cook spaghetti pasta in a large stock pot with heavily salted water per package directions
Transfer chicken to a serving dish, and top with crumbled prosciutto bacon and fresh basil. Serve chicken on top of freshly cooked pasta.