boil chicken breasts, remove from water and set aside to cool

add stock to water from poaching chicken

add next five ingredients and bring to boil

reduce to simmer

cook cavatini to just under al dente

rinse with cold water, set aside

set up breading station with flour in pie plate, followed by egg beaten with milk, then breadcrumbs with next 6 ingredients

either chop chicken breasts or tear into small pieces

place a few at a time in flour then eggwash then breadcrumb mixture, continue until all breaded.

put olive oil and butter in large skillet

when hot but not smoking, begin adding pieces of breaded chicken frying until golden and crispy

drain on paper towels

add lemon zest, pasta, and crispy chicken pieces and boil two minutes

right before serving, add lemon juice and parsley, serve with a wheel slice of lemon and two basil leaves atop each bowl