1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water. 2. Season chicken cutlets with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of parmesan and panko. Dredge each cutlet in flour, dip in egg, then coat with parmesan-panko mixture, pressing to adhere. 3. Heat olive oil in a large skillet over medium heat. Cook chicken cutlets for 3–4 minutes per side, until golden brown and cooked through. Transfer to a wire rack or plate and keep warm. 4. In the same pot you used for pasta, combine pesto, heavy cream (if using), and reserved pasta water over low heat. Stir in cooked pasta until well coated. Add mozzarella or extra parmesan if desired. Season with salt and pepper. 5. Divide pesto pasta among plates, top with crispy parmesan chicken, and garnish with fresh basil. Serve warm.