BlogHer Ad
Ad Setup
 

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta

Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
  • Pinterest


One of the main ingredients for this recipe (Philadelphia Cooking Cream) has been discontinued, dang it. I have made a new and improved recipe that uses regular cream cheese and basic pantry ingredients as a substitute. You can see the new recipe by clicking HERE. I am leaving this recipe live (as is) for those of you who stocked up on the cooking cream before it was discontinued. 
Thanks!
Now enter…Crispy Chicken with Creamy Italian Sauce and Pasta. It’s good. Really good! You can put this dinner together in just about 45 minutes. 
 
 
Crispy Chicken with Creamy Italian Sauce and Bowtie Pasta
Time: 45 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)
Sauce:
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 

fresh parsley, chopped (optional)
  
1. In a small food processor crush the corn flakes into crumbs. 
 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
 
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever works for you. 

4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who. 
 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
 
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
 
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milk……
…..and then immediately into the corn flake crumbs. Again, be sure both sides are covered well. 
 
9. Add the olive oil to a hot skillet. 
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….
 
….or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
 
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Into the same pan pour your broth.
 
Philly Cooking Creme, 
Cream of Chicken, 
and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes. 
 
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy!

 

Related Posts Plugin for WordPress, Blogger...


Post a comment!

119 Comments

  1. 1
    April 18, 2011 at 4:07 pm

    This looks really yummie. I think I am going to try this this week.

  2. 2
    April 18, 2011 at 6:33 pm

    This looks sooooooo delicious.

  3. 3
    April 18, 2011 at 7:14 pm

    Wow, I wish that plate of food could just jump right out of the computer for me right now. :)

  4. 4
    April 18, 2011 at 11:03 pm

    Yummy Can you cook the chicken a day ahead

  5. 5
    April 20, 2011 at 3:11 pm

    that looks absolutely scrumptious! I can't wait to try this recipe!

  6. 6
    April 22, 2011 at 3:27 am

    We had this for dinner tonight! It was delicious! Even with the ill advised burned bottoms (I'll work on that). Thanks for the yummy recipe!

  7. 7
    April 24, 2011 at 12:57 am

    We loved this, just got done eating….

  8. 8
    April 25, 2011 at 8:46 pm

    I am so making this! Thanks!

  9. 9
    April 30, 2011 at 12:34 am

    Just made this for dinner. Delish !! Thanks for posting all of these outstanding recipes.

  10. 10
    clubbhouse
    May 4, 2011 at 10:18 pm

    Love it when my family is excited to come to the dinner table! This chicken recipe was great and enjoyed by all!!

  11. 11
    Jamie
    May 16, 2011 at 1:39 am

    My 7 year old Granddaughter ate her whole serving (not a usual response) and pronounced it “delicious”!

  12. 12
    June 22, 2011 at 1:17 am

    Delicious – and thank goodness your recipes always make more servings at our house. We have leftovers!

  13. 13
    July 27, 2011 at 5:14 pm

    Made this last night it was awesome!

  14. 14
    August 12, 2011 at 2:02 am

    Yummy! Love that creamy sauce. Your chicken looks so crispy too!

  15. 15
    August 17, 2011 at 11:27 pm

    Just got done eating this for dinner and LOVE! I posted a link to it on my FB page! Thanks for sharing!

    http://www.facebook.com/pages/Paperlicious-Girls/150803801609920

  16. 16
    September 7, 2011 at 4:51 am

    That chicken looks SO good! Love the crunch! :)

  17. 17
    September 7, 2011 at 7:49 pm

    Love your blog! I made this last night, it was a big hit! Thanks! WE also love your teriyaki chicken noodle bowls! YUM!

  18. 18
    Anonymous
    September 27, 2011 at 12:51 am

    I found you through Pinterest and gave this a try tonight. I was a little skeptical about the addition of cream of chicken soup, but the whole family loved it and went back for seconds!

    Thank you!!

    Elizabeth M.

  19. 19
    Crystal
    October 5, 2011 at 8:22 pm

    this looks awesome!!!

  20. 20
    October 10, 2011 at 4:53 pm

    Thanks for the yummy recipe- I actually found it on Pinterest :). Made it for the family last week and everyone loved it!! Just reposted a link to it on my blog this morning

    http://www.bethscoupondeals.blogspot.com

  21. 21
    October 14, 2011 at 8:29 pm

    This looks yummy! Thanks for posting it! I have a get-together with family this weekend and I was searching for recipes, this is the one I am making! I think it will be more than a huge hit!!

  22. 22
    October 14, 2011 at 8:33 pm

    Hi! Just wanted to let you know that I found this recipe on Pinterest and tried it a few months ago and it was AMAZING. Seriously good. Thanks!

  23. 23
    October 14, 2011 at 9:31 pm

    This is a great recipe, but as a tip, make sure to put the chicken in the zip lock and pound it with the mallet. I skipped this step the first time I made it, but then pounded it the second time I made it and it does make a difference!

  24. 24
    Anonymous
    October 19, 2011 at 5:01 pm

    Found this on pinterest then made it for dinner last night for me and the hubby:) We LOVED it!!! Will for sure make this again! Thank you!

  25. 25
    Anonymous
    December 6, 2011 at 12:37 am

    Made this for dinner and even my two picky toddlers ate it – it is just that awesome! Thanks!

  26. 26
    Anonymous
    December 19, 2011 at 2:58 pm

    Found this on pinterest and made it last night. Delicious! Thanks for the recipe.

  27. 27
    Anonymous
    December 30, 2011 at 4:10 am

    Also found this on pinterest! Loved the chicken recipe! I am new to cooking for myself and found the recipe easy to follow! This was my FIRST successful attempt of many to prepare chicken like this. It was great! I thought the cream sauce was a little unexpected. Not what I was thinking, but pretty good. I would love to see some other recipes using this cream! Thanks for the great dinner! Can't wait to search your site for more!

  28. 28
    January 3, 2012 at 12:39 am

    Made this tonight and it was delish! Found the recipe on Pinterest.

  29. 29
    January 4, 2012 at 12:52 am

    Made this tonight… amazing!!

  30. 30
    Anonymous
    January 4, 2012 at 1:54 am

    I've made this twice now and both times I am having a hard time getting the crust to stay on the chicken once i cut it up? Suggestions?

  31. 31
    January 5, 2012 at 11:59 pm

    Made this today but made it with pasta sauce like chicken parmesan. It was great! The chicken was nice and crunchy, and I topped it with mozzarella and melted it under the broiler. Yum!

  32. 32
    Anonymous
    January 7, 2012 at 1:46 am

    OMG!! I found this on Pinterest and thought it looked yummy! Made it tonight – all I have to say is “Who needs Olive Garden?” DE-LISH!!! I used premade Cornflake crumbs instead of making my own (much easier).

  33. 33
    January 14, 2012 at 10:26 pm

    I made this the other night, and my boyfriend said it was the best thing I have ever made yet! Lol Thanks! :)

    • 34
      February 8, 2014 at 5:47 am

      Should you have to work through the hoydails to put yourself through uni? I thought Labour were meant to make everything more accessible not less. The fact remains uni is expensive.. more so than ever before. You either have to work bloody hard to put yourself through uni, borrow copious amounts and leave with huge debt or as you point out.. have wealthy relatives. I am more than happy to have a debate that is not revolved around being pro labour or pro tory however some of your comrades may not reciprocate. (Although BULS peroccupy themselves with the Tories and what they are doing far more so than BUCF preoccupy themselves with Labour!)I am afraid I will not write a post on why the tories are great because to be honest I accept my view is not neccessarily along party lines therefore it would not be entirely accurate. Perhaps some members of BUCF would be happy to write a blog Im sure they would be more P.C and eloquent than myself.

  34. 35
    January 18, 2012 at 1:49 am

    Made this for dinner tonight and it ROCKED… I mean you ROCK so it is NO surprise that your recipes ROCK too! The only thing that I did differently was that instead of removing the chicken to a plate and covering with foil (I was scared this would “steam” the chicken and the moisture would make my pretty breading soggy) I placed my Pampered Chef stone in the oven and heated it to 350 and placed each piece of chicken on the stone as I took them out of my pan. The chicken was HOT, CRISPY, and DELICIOUS as was the rest of the meal… We ate ours with Carrots, Broccoli, & Cauliflower steamed veggies (which were yummy dipped in this yummy sauce!) Thanks again, Jamie for another KEEPER of a recipe! :)

  35. 36
    Anonymous
    January 20, 2012 at 1:42 am

    i wanna try this but how is the flavor of the chicken does it not need season

  36. 37
    January 20, 2012 at 3:12 pm

    I made this for dinner last night and we have another new family favorite from you. Thanks so much! I'm featuring this recipe as my blog post today. :)

  37. 38
    Anonymous
    January 25, 2012 at 2:48 am

    Made this tonight, AMAZING!!! My husband and I loved it.. he said he can't wait for lunch tomorrow because he's going to eat the leftovers! :)

  38. 39
    kristen h
    January 25, 2012 at 7:18 pm

    found this via pinterest! it looks amazing. i am definitely making this for dinner this week. could you suggest some nice sides? i like your (steamed?) asparagus, but my family is not into asparagus. any other suggestions? -i also might add, you made me laugh with your little comments and side bits. thank you for sharing!

  39. 40
    Anonymous
    January 27, 2012 at 3:37 am

    Hi- Found this on pinterest and have tried unsuccessfully all week to find the cream in that flavor! Any suggestions on substitutions?
    Thanks

    • 41
      January 27, 2012 at 3:07 pm

      Anonymous,
      So sorry you have had trouble finding the cream cheese sauce. I would suggest using 1 envelope alfredo mix, about 1/4 C pesto and about 1/2 an 8 ounce package of cream cheese. Should work out pretty well for you. Good luck!
      ~Jamie

  40. 42
    Anonymous
    January 30, 2012 at 11:33 pm

    this is incredible!! you need to be on the Food Network!!!!!

  41. 43
    February 1, 2012 at 12:59 am

    Thanks for the great recipe! We had it tonight. I only used one can of Cream of Chicken soup and we still had way too much sauce leftover. I'm hoping it will freeze well so next time I make this I can just pull the sauce out of the freezer. I do think it needs some type of seasoning added. I'm not sure what yet, but I'll experiment next time. Thanks!

    • 44
      February 24, 2012 at 2:14 pm

      Emily – we ended up with too much sauce too (and only used one can of soup). Next time I would use only 1/2 the container or cream cheese.

  42. 45
    Anonymous
    February 6, 2012 at 3:42 am

    I can't wait to try this!

  43. 46
    February 8, 2012 at 8:46 pm

    Found you on Pinterest. I didn't know that cooking cream existed. I found it at the groccery store yesterday and will be making this tomorrow. It looks so good.

  44. 47
    Michelle
    February 10, 2012 at 10:39 pm

    I found this recipe on Pinterest and made it for the first time this week, it was delicious!! My children and husband gobbled it up and there was absolutely no leftovers! Thanks for sharing:)

  45. 48
    Anonymous
    February 11, 2012 at 7:43 pm

    would you serve this with raw asparagus…cuz it apparent that it isnt cooked.

  46. 50
    Anonymous
    February 16, 2012 at 2:13 am

    Any idea of maybe what seasoning to add to the sauce? It was delicious but I think it needs a little more.

  47. 51
    February 16, 2012 at 2:30 am

    This is quite possibly the best meal I've ever made! We all had seconds! The chicken was crispy and moist and we loved the sauce! My husband looks forward to every meal I cook from your blog. Thank you so much for sharing your talent with cooking! :-)

  48. 52
    heatherc
    February 19, 2012 at 9:11 pm

    I was wondering if I can make this without the corn flakes? will it be just as good with regular bread crumbs??

  49. 53
    February 21, 2012 at 2:06 am

    Made this tonight… It was really good. It made tons of sauce too!

  50. 54
    February 21, 2012 at 3:36 am

    Heather,
    I would use Italian Bread crumbs, they have a bit more flavor than just the plain variety. Hope you enjoy the recipe!
    ~Jamie

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>