This is a straightforward, weeknight-friendly meal that balances crunchy, golden chicken with a rich, velvety Italian-style sauce. The crispy crust comes from crushed cornflakes, which give great texture without complicated prep. The sauce is built in the same pan, so you get flavor and fewer dishes.

Expect about 4–6 servings depending on appetite. The recipe uses simple pantry staples—cream cheese, cream of chicken soup, and a packet of dry Italian seasoning—to create a sauce that clings to bowtie pasta and keeps every bite saucy. The method keeps the chicken juicy by finishing it covered in the pan before slicing.

Ingredient Breakdown

3 large chicken breasts, about 2 ½ pounds — split and pounded to even thickness for quick, even cooking.
4 cups corn flakes — crushed into coarse crumbs to form the crispy breading.
¾ cup flour — use for the initial dredge; helps the milk and cornflake crumbs adhere.
1 tsp salt — mixed into the flour to season the chicken base layer.
½ cup whole milk — for dredging so the cornflake crumbs stick; milk adds richness.
6 tablespoon olive oil — for frying the breaded chicken; provides a stable medium and good color.
12 ounces bowtie pasta noodles — cooks to al dente to carry the creamy sauce.
1 (8-ounce) container chive and onion cream cheese — melts into the sauce for savory tang and body.
1 package dry Italian Seasoning mix — concentrated seasoning that gives the sauce its Italian flavor profile.
2 (10.5-ounce) cans cream of chicken soup — adds creaminess and depth to the sauce without extra steps.
1 cup chicken broth — thins and flavors the sauce; use low-sodium if preferred.
½ cup heavy cream — finishes the sauce for silkiness and richness.

Crispy Chicken with Creamy Italian Sauce, Made Easy

Follow these steps in order. I keep the amounts and order from the source, but the wording is clearer and action-focused so a home cook can move confidently from one step to the next.

Bring a large pot of salted water to a boil and cook the 12 ounces bowtie pasta according to package directions until al dente. Drain the pasta and set it aside while you cook the chicken.
Place 4 cups corn flakes in a food processor and pulse until they form coarse crumbs. If you don’t have a food processor, put the corn flakes in a gallon-sized resealable bag and crush them with a rolling pin. Transfer the crushed corn flakes to a large plate or shallow pan and set aside.
In a separate shallow pan or plate, combine ¾ cup flour with 1 teaspoon salt and mix. In another shallow dish pour ½ cup whole milk and set it aside for dredging.
Trim the 3 large chicken breasts and place each between two pieces of plastic wrap or in a large zip-top bag. Use a meat mallet or heavy-bottomed pan to pound the breasts to about 1/2 inch thickness. Cut each breast in half to make 6 smaller flattened pieces.
Dredge each chicken piece in the seasoned flour, shaking off excess. Place the floured pieces on a plate and transfer them to the freezer for about 5 minutes—this firms up the flour coating so the next layers adhere better.
While the chicken rests in the freezer, heat a large saucepan over medium-high heat and add 6 tablespoons olive oil. Heat the oil until shimmering but not smoking.
Remove the floured chicken from the freezer. Dip each piece into the ½ cup milk, then press into the crushed corn flakes to coat evenly on both sides.
Carefully add the breaded chicken to the hot oil in the saucepan. Cook 4–5 minutes per side, until the crust is golden brown. Work in batches if needed so pieces aren’t crowded.
After browning both sides, reduce the heat to medium, cover the pan, and cook for an additional 8–10 minutes. This step finishes the chicken through without burning the crust. Check an internal temperature of 165°F (74°C) if desired. Remove the chicken and tent with foil to rest while you make the sauce.
In the same saucepan (no need to wipe it clean), whisk together 1 cup chicken broth, the 8-ounce container chive and onion cream cheese, 2 cans (10.5 ounces each) cream of chicken soup, the package of dry Italian seasoning mix, and ½ cup heavy cream. Break up the cream cheese as you add it so it melts smoothly.
Bring the sauce to a gentle boil over medium-high heat, whisking frequently. Once the mixture is warmed through and bubbly and the cream cheese has melted, reduce heat to maintain a simmer and taste for seasoning. Add salt or pepper only if needed.
Slice the rested chicken into strips. Toss the drained bowtie pasta with the warm sauce in a serving bowl or back in the pot, then arrange the chicken strips on top or mix them in. Serve immediately so the crust stays crisp and the sauce stays hot.

Why This Recipe Is Reliable

The method separates browning and finishing: quick high-heat sear for color, then covered cooking to bring the chicken through without over-browning. Using crushed cornflakes gives consistent crunch and tolerates the finishing step better than fine breadcrumbs. The sauce is assembled in the same pan, capturing browned bits and reducing cleanup. Measurements are straightforward and forgiving, and the use of prepared items—cream of chicken soup and dry seasoning—ensures predictable, repeatable flavor.

Texture-Safe Substitutions

Corn flakes: crushed panko works if you want a lighter, airier crunch; use same amount.
Flour: a 1:1 gluten-free flour blend can replace the all-purpose flour for a gluten-free option (see diet substitutions for full changes).
Milk: buttermilk will tenderize slightly more, but keep volume the same; reduce additional salt if using.
Oil: a neutral oil with a high smoke point (canola, avocado) preserves the golden crust if you prefer not to use olive oil.

What You’ll Need (Gear)

Large pot for boiling pasta
Food processor or heavy resealable bag and rolling pin (for crushing corn flakes)
Three shallow dishes or pans for flour, milk, and cornflake crumbs
Meat mallet or heavy pan to pound chicken
Large saucepan or deep skillet with a lid for frying and making the sauce
Tongs or spatula for turning chicken
Thermometer (optional) to check chicken doneness

Avoid These Traps

Don’t overcrowd the pan when frying. Crowding lowers oil temperature and yields soggy crusts.
Skip skipping the freezer rest. The brief chill helps the flour set so subsequent layers stick instead of sliding off.
Avoid too-high heat during the sauce stage. If the sauce boils too hard, dairy can separate or scorch on the pan bottom.
Don’t slice the chicken immediately after cooking. Resting under foil lets juices redistribute and keeps the meat moist.

Substitutions by Diet

Gluten-free: Use certified gluten-free corn flakes and a 1:1 gluten-free flour blend. Ensure the dry Italian seasoning and cream of chicken soup are labeled gluten-free.
Lower fat: Substitute whole milk with 2% for dredging and swap heavy cream for half-and-half; keep in mind the sauce will be thinner and less lush.
Vegetarian: This exact recipe relies on chicken and cream of chicken soup. For a vegetarian approach, replace chicken breasts with thick sliced, breaded eggplant or cauliflower steaks and use vegetable broth plus a vegetarian cream soup equivalent; flavor will shift but the technique is similar.

Notes from the Test Kitchen

We tested the crust-to-sauce timing to preserve crunch while ensuring fully cooked chicken. The five-minute freeze is short but effective—any longer is fine if you’re distracted, but don’t skip it. When melting the chive-and-onion cream cheese into the sauce, break it into pieces first so it melts evenly and avoids clumps. If the sauce seems too thick, stir in a tablespoon of chicken broth at a time until you reach the desired consistency.

Make-Ahead & Storage

To make ahead: cook the pasta and sauce, and store them together in an airtight container in the refrigerator for up to 3 days. Keep the fried chicken separate on a wire rack in a shallow container lined with paper towel to preserve crispness; it will keep 2–3 days chilled. Reheat the sauce gently in a saucepan over low heat, adding a splash of broth if necessary. Reheat chicken in a 375°F (190°C) oven on a wire rack for 8–10 minutes to restore some crunch. For best texture, reheat chicken and sauce separately and combine just before serving.

Troubleshooting Q&A

My crust turned soggy—what happened?

Most likely the pan was overcrowded or the chicken sat in a covered container while still steaming. Fry in batches and let each piece rest on a wire rack. If you must cover, use a tented foil that doesn’t trap steam directly against the crust.

The sauce looks grainy after adding cream cheese—how do I fix it?

Warm the sauce gently and whisk vigorously. If lumps persist, remove about a cup of hot sauce, blitz with an immersion blender or transfer to a blender, then return the smoothened portion to the pan. Keep heat moderate to avoid dairy separation.

Chicken is browning too fast before cooked through—now what?

Lower the heat after achieving a golden sear and finish covered for the recommended 8–10 minutes. You can also finish in a 350°F (175°C) oven for 8–12 minutes until internal temperature reaches 165°F.

See You at the Table

This recipe makes a satisfying, texturally interesting dinner without exotic ingredients or fuss. The crunchy cornflake crust and creamy Italian sauce are a reliable combo that family and guests tend to love. Serve with a simple green salad or steamed vegetables to balance the richness, and pour a glass of something crisp to cut through the creaminess. Enjoy—then bookmark this one for busy nights when you want comfort with a little crisp.

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Crispy Chicken with Creamy Italian Sauce

Crispy cornflake-breaded chicken served over bowtie pasta tossed in a creamy Italian sauce.

Prep Time30

Cook Time30

Total Time30

Servings: 6 servings

Ingredients

3 large chicken breasts about 2 1/2 pounds; pounded and halved (6 pieces)
4 cups corn flakes crushed
3/4 cup all-purpose flour
1 tsp salt
1/2 cup whole milk
6 tablespoons olive oil for frying
12 ounces bowtie pasta farfalle
8 ounces chive and onion cream cheese one container
1 package dry Italian seasoning mix
21 ounces cream of chicken soup two 10.5-ounce cans
1 cup chicken broth
1/2 cup heavy cream

Instructions

Cook the bowtie pasta in a large pot of salted boiling water according to package directions until al dente; drain and set aside.
Place the corn flakes in a food processor and pulse to fine crumbs, or crush in a sealed plastic bag with a rolling pin; transfer to a shallow plate.
Combine the flour and salt in a second shallow pan; pour the milk into a third shallow pan for dredging.
Pound each chicken breast to about 1/2-inch thickness, then cut each in half to make six pieces.
Dredge each chicken piece first in the flour mixture, shaking off excess, then dip in milk, and press into the crushed corn flakes to coat; place on a plate and chill in the freezer for 5 minutes.
Heat the olive oil in a large saucepan or skillet over medium-high heat until hot but not smoking.
Add the breaded chicken to the pan and cook 4–5 minutes per side until golden brown.
Cover the pan, reduce heat to medium, and cook an additional 8–10 minutes until the chicken is cooked through (internal temperature 165°F); transfer chicken to a plate and tent with foil.
In the same pan, whisk together the chicken broth, chive and onion cream cheese, cream of chicken soup, dry Italian seasoning, and heavy cream.
Cook the sauce over medium-high heat, whisking, until warmed through and bubbly and slightly thickened.
Slice the cooked chicken into strips, toss the drained pasta with the creamy sauce, and serve topped with the sliced crispy chicken.

Equipment

Large Pot
food processor or heavy plastic bag and rolling pin
3 shallow pans or bowls
meat mallet or rolling pin
large saucepan or skillet with lid
Colander
plate and foil

Notes

Pound chicken evenly for uniform cooking.
Crush corn flakes finely for better adhesion.
Do not overcrowd the pan when frying the chicken.
Tent cooked chicken with foil to keep warm while making sauce.