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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!
Even my husband loved this – which is super difficult. He has already requested it again in a few weeks! Great recipe. Thanks!
How does the chicken stay crispy if it is cooked under a lid with moisture trapped and also put under a moisture trapping foiled tent while you make the rest of the sauce? Just curious. I hate soggy chicken that is supposed to be crispy ๐
I actual drain mine for a moment on paper towels then transfer to my warmed toaster oven to keep them from getting soggy.
This was definitely the best meal I ever made, and my husband agrees! So juicy and delicious! I didn't even know that cooking creme existed! I'm a beginner cook, so this one stretched my skill level, but mostly because I was trying to make everything come out at the same time, which I succeeded! I made the parmasan knots as a side bread, which is a recipe I also found on pinterest.
Looks delicious and super easy! Making this tonight
I made this tonight for dinner… I used the crumb cornflakes to save time and bought the thin chicken breast.. All in all Dinner was done in less then 30… Delicous recipe and my husband said it was the best that I have ever made.. A few tweeks though.. I was concerned for the lack of spices so I added onion and garlic powder along with some pepper to the flour and it seems to hit the spot perfectly! thanks for sharing this awesome recipe
Found this on Pinterest. Made it tonight for dinner and the entire family loved it! Thanks for the great recipe!
I Found this recipe on Pinterest. I'm a pretty picky eater and this looked Great! I made it for dinner tonight and I will definitely be making it again! I did do some things a little different. I only added 1 can of cream of chicken soup as it was all I had in the pantry, and I baked the chicken instead of frying it. It turned out great! Thanks for the step by step instructions!
Can you use chicken tenderloins instead of chicken breasts?
Ashley,
You can use chicken tenders, just watch them close while they are cooking so they don't burn. Good luck! Hope you enjoy it!
~Jamie
I made this recipe a few weeks ago and it was delicious. I want to make it again but instead of frying the chicken I want to bake it to make it less fattening. Any suggestions?
Maria
Hi Maria,
You can indeed bake chicken. Cover it loosely with tin foil and bake it for about 45 minutes. Take the foil off, bake for 15 more minutes, or until the inside of the chicken is no longer pink. Good luck!
~Jamie
At what temp??
– Insane girl! Could your photography get any more drmeay? Nope I don’t think it’s possible. This image is the dreamiest! Love all of your work.
I made this except I used breadcrumbs cause I didn't have cornflakes. The chicken was still good. The sauce is a lot I only used half of it on my pasta. It was so good though. I love the flavor. Great recipe. Thank you.
Your recipes are amazing! I have tried several! I had to use corn chex with this as I thought I had cornflakes and didn't. It was still good with it that way!
LOVE your blog, your recipes, your entries included with the recipes!! Fantastic! Thank you!