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

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.