2Meanwhile, prep the chicken. Place the chicken breasts one at a time between two layers of plastic wrap or wax paper. Use a meat mallet or rolling pin, pound the chicken to an even thickness of ½ inch. Sprinkle the pounded chicken on both sides with a little salt.
3In a shallow bowl, whisk together the eggs. In another shallow bowl, stir together the breadcrumbs, 1/2 cup Parmesan, a pinch of salt, and a few grindings of pepper. Dip each chicken breast into the egg mixture and then into the breadcrumbs. Set aside on a baking sheet.
4Cook the pasta to al dente according to package directions. Warm the sauce in a large saucepan.
5While the pasta is cooking, in a frying pan large enough to hold the chicken in a single layer (or 2 frying pans if necessary) over medium-high heat, warm the oil until it is shimmering. Fry the chicken until crisp and golden brown and cooked through, turning once, about 5 minutes total. Transfer to paper towels to drain.
6Drain the pasta and add to the warm sauce. Toss to coat.
7Slice the chicken breasts into strips. Transfer the spaghetti to a warm platter. Top with the sliced chicken breasts, the remaining Parmesan, and the basil. Serve at once.