Bring a large pot of salted water to a boil. Add the pasta to the pot, and cook until al dente, approximately 8 minutes.

Using kitchen shears, trim all fat from the chicken breasts. Place them one by one into a quart or gallon-sized ziplock baggie, and use a meat mallet to flatten the chicken to approximately ¼ inch thickness. Cut in half so that you have 4 pieces of chicken total.

Whisk the egg and ¼ c milk together to create an egg wash. Place in a large wide bowl. (A small glass baking dish could also be substituted)

Add the all-purpose flour to a second wide bowl and mix ½ tsp salt and pepper into the flour.

Place the seasoned bread crumbs in a third bowl.

In a large skillet pan, heat 2 tbsp of olive oil over medium-high heat. Season the chicken breasts evenly with ½ tsp salt and pepper. Dip each chicken breast into the flour, making sure to cover both sides. Shake off any excess flour, and then dip into the egg wash. Finally, coat the chicken with the seasoned breadcrumbs on both sides. You may need to lightly press the breadcrumbs onto the chicken to ensure you get a nice even coating.

Carefully place each piece of chicken in the hot oiled skillet. Cook approximately 3-4 minutes on each side, or until lightly golden brown and fully cooked.

While the chicken and pasta are cooking, prepare the parmesan cream sauce. Begin by adding the 4 tbsp of butter and heavy whipping cream to a large skillet pan. Simmer over low heat for 2-3 minutes, stirring continuously to keep the cream from scorching. Add the minced garlic and pepper, and mix well. Add in the parmesan cheese, and heat until fully melted. Remove from heat, and set aside.

Prepare the basil oil by adding the fresh basil leaves to a food processor. Pour the 2 tbsp olive oil and parmesan/romano cheese blend over the basil leaves and blend until smooth and creamy.

Pour the basil mixture into a large skillet pan. Add the 2 tbsp of butter, and ½ c of chicken broth to the pan. Cook over medium heat until heated through, and butter has fully melted.

Drain the spaghetti pasta, and add to the pan. Add the 1 cup parmesan/romano cheese blend, and mix well until all ingredients are incorporated. Turn off the stovetop burner.

In a large bowl add the arugula, 2 tbsp olive oil, salt and pepper to taste, and lemon juice. Mix well to incorporate all ingredients. Sprinkle with ¼ c parmesan/romano blend cheese, and again mix well.

To serve, place approximately ¼ of the pasta into a bowl. Top with parmesan cream sauce. Place one piece of chicken on top of the pasta. Drizzle more parmesan cream sauce over the chicken. Lay one slice of prosciutto on top of the chicken. Place approximately ½ cup of the arugula on top of the prosciutto, and serve immediately.