Season the chicken on both sides with salt and pepper.
In a bowl combine the panko breadcrumbs, pine nuts, half of the parmesan cheese, paprika, parsley, and garlic powder.
Dip the chicken into the flour, then into the egg, and finally coat very well with the breadcrumb pine nut mixture.
Heat 1/2 of the oil In a nonstick pan on medium heat. Fry the chicken on both sides until golden brown and an internal temperature of 160 degrees in reached using a thermometer. Set aside on a paper towel lined plate to drain off the excess oil.
While the chicken is cooking; In a boiling pot of salted water cook the pasta according to the instruction on the package. Drain well.
In the meantime: In a food processor or blender add the basil, garlic, chicken broth, the remaining parmesan cheese and oil. Blend until smooth. Season with salt and pepper to taste.
Toss the pasta with the sauce and serve with the chicken and crusty bread.