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Preheat the oven to 425 degrees and line a baking sheet with parchment. Cut your chicken breast into 3 thinner pieces horizontally. Place the chicken pieces on the baking sheet.
Mix the parmesan, panko, Italian seasoning, paprika, garlic powder, and salt in a bowl.
Place mayo in a bowl. Brush each chicken piece to coat with a thin layer of mayo. Spoon the panko mixture evenly over each piece of chicken. Press firmly to adhere the crumbs to the chicken. Flip chicken pieces over and repeat on the other side. Spray the top side with avocado oil spray until coated.
Bake for 13-15 minutes, or until the chicken looks golden. Turn on the broiler; broil for 1-2 minutes. Flip and broil the back side until golden and crispy.
Melt butter over medium low heat. Add garlic; sauté for 2-3 minutes. Add flour; sauté for another 2-3 minutes.
Add cream, water, and Better than Bouillon. Simmer for about 10 minutes until the sauce has thickened. Stir in the lemon zest and lemon juice.
Cook pasta according to package directions. When draining, reserve a bit of pasta water. Add the pasta to the sauce and toss to combine.
Slice your crispy chicken into strips. Scoop the hot, saucy pasta into shallow bowls, place the chicken slices on top, and finish with the basil ribbons.