Pound chicken breasts to 3/8" and lightly salt and pepper. Coat chicken with mustard and allow to set for 10 minutes. In a large skillet over medium heat, melt 2 1/2 Tbl butter and quickly brown chicken. Transfer chicken to baking dish and bake at 10 minutes at 350F until chicken is done.
Melt 1 Tbl butter in a skillet over medium heat. Saute garlic until softened and add stock. Simmer until broth is reduced by half.
Cook pasta and drain. Melt 1 1/2 Tbl butter in pot and add pasta, 1 1/2 tbsp parsley and basil. Remove from heat and cover to keep warm.
Add cream, remaining parsley, salt and pepper to reduced chicken stock. Reduce at a simmer until sauce thickens to a light gravy consistency.
Plate pasta and sprinkle with Parmesan cheese. Top with chicken and smother with sauce.