Rinse the chicken breast, once dried with a tea towel, season with salt and pepper. Heat the oil and butter with a bay leaf, the basil, the parsley, then add the chicken breast and brown it evenly over a high heat then remove it and keep it warm.Skim the fat and in the same pan used for the chicken add the wine and let it evaporate over a high heat. Place the chicken in the pan again, cover the pan and simmer for 15 minutes over a medium heat, sprinkling it with the juice of the pan.Then cook the pasta in plenty of boiling salted water. Then drain the chicken, slice it into strips, arrange them into the serving dish. Drain the pasta al dente, toss it in the serving dish and mix with the chicken sauce. Serve hot.