Cut the chicken breasts into even pieces to ensure even cooking.

In a bowl, combine breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and pepper.

Coat each piece of chicken thoroughly in the breadcrumb mixture.

In a skillet, heat olive oil over medium heat and add the breaded chicken pieces. Fry each piece for about 4-5 minutes on each side until golden brown and cooked through.

While the chicken is frying, bring a pot of water to a boil and cook the pasta according to package instructions. Drain pasta, reserving some pasta water.

In a large bowl, combine the drained pasta with basil pesto and fresh lemon juice, adding reserved pasta water if needed for creaminess.

Plate the pasta and top it with the crispy chicken. Garnish with fresh basil leaves and extra Parmesan cheese.