Cook spaghetti according to package directions.

Heat olive oil in a skillet over medium-high heat.

Season chicken breasts with salt and pepper.

Prepare a breading station: Place flour (seasoned with salt and pepper) in a shallow bowl.

In another shallow bowl, whisk together egg and water.

In a third shallow bowl, combine panko breadcrumbs, 1/2 cup Parmesan cheese, chopped basil, salt, and pepper.

Coat each chicken breast by dredging in the flour, then the egg mixture, and finally the panko mixture.

Fry breaded chicken in the heated oil for 4-5 minutes per side, until golden brown and cooked through.

While chicken is cooking, add heavy cream to a saucepan and heat over medium to medium-high heat until it begins to simmer.

Stir in 1/2 cup Parmesan cheese until melted and smooth.

Remove the saucepan from the heat and stir in 1/2 cup of chopped basil.

Drain the cooked spaghetti.

To assemble, place a serving of spaghetti on each of the four plates.

Top each serving of spaghetti with one piece of fried chicken.

Pour 1/4 of the basil cream sauce over each chicken breast.

Sprinkle with 1/4 cup of chopped tomato.

Garnish with additional chopped basil, if desired.