Cook linguine according to pkg directions. In a large skillet, saute garlic in 1 Tbsp oil for 2-3 minutes or until golden; stir in parsley and 1/4 t pepper. Remove to a small bowl and set aside.
In a shallow bowl, combine the flour, basil, salt and remaining pepper. In another shallow bowl, beat the eggs, add water. Dredge chicken chunks in flour mixture, then dip in egg wash.
In the same skillet, cook chicken in remaining oil over medium-high heat for 8-10 minutes or until juices run clear. Drain linguine and place on a serving platter. Pour reserved garlic mixture over linguine and toss to coat; top with chicken.
Tip: to save time, I've also made this with leftover cooked chicken, just make the linquine, saute the garlic the same and cut down on the cooking time of the chicken. (since it's already cooked) Toss all together and serve. Tastes Great.