Prepare pasta before you begin to make the chicken.
Cook pasta according to package instructions.
After past is done cooking, drain the pasta and return it to the pot. Add the pesto, heavy creamy, and cheese. Stir gently to mix. Cover and set aside while the chicken is prepared.
For Chicken:
Set up a station to bread the chicken. One dish with flour, 1 teaspoon salt and pepper. One dish with egg beaten. One dish with breadcrumbs, ½ teaspoon salt, and cheese.
Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). The oil should register at 350°F if temped with an instant read thermometer.
Once oil is hot place chicken gently in the skillet. Cook until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates. The chicken should be golden brown and breading firm and crunchy.
For Assembly:
Portion the pasta onto 4 plates.
Place the chicken on top of the pasta. Top with prosciutto and arugula. squeeze lemon juice over the arugula and top with cheese.