For the basil oil, blanch the basil in a medium saucepan of boiling water for 10 seconds. Drain and rinse under cold water. Transfer to a blender or food processor with the olive oil, garlic, salt, and red pepper flakes and pulse until smooth. Set aside for 30 minutes to let the flavor develop.

Meanwhile, preheat the oil for frying. Heat about 1 inch of oil in a deep sauté pan over medium-high heat. Then, prepare your dredging station for the chick’n. Place the breadcrumbs in a shallow bowl with the Italian seasoning, salt, garlic powder, and onion powder, mixing to combine. In a second shallow bowl, add the milk. In a third shallow bowl, add the flour.

Working with one piece of chick’n at at time, gently coat the chick’n in the flour, turning it over to coat both sides evenly. Then place it into the milk, flipping to coat both sides. Lastly, coat the chick’n in the seasoned breadcrumb mixture, turning it over to ensure it’s fully coated. Repeat until all the chick’n pieces are coated.

Fry your breaded chick’n in batches. You’ll know the oil is hot enough when you add in a couple of breadcrumbs, and it sizzles immediately. Gently place 1-2 chick’n pieces in the hot oil and fry until golden-brown and crispy, 3 to 5 minutes per side. Transfer to a paper-towel lined plate and repeat with the remaining patties.

In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Before draining, reserve ½ cup of the starchy cooking water. Drain the pasta but do not rinse. While the pasta is cooking, place the butter in a large sauté pan over medium heat. Once the butter is melted, sprinkle in the flour and mix thoroughly to combine. Whisk in the reserved pasta water, broth and non-dairy milk until a thick sauce forms. Continue to simmer, while whisking, until the sauce reduces by about a quarter. Turn the heat to low, add the reserved basil oil, 1 cup of the parmesan and continue to stir until the residual heat melts the cheese. Add the lemon juice, cooked pasta, and mix well to ensure the noodles are coated in the sauce.

Serve the pasta with a crispy chick’n patty, some vegan prosciutto, a handful of arugula, a sprinkle of parmesan, some lemon wedges, and enjoy!