Crispy Chicken with Italian Sauce and Bowtie Noodles (NEW and IMPROVED)

Crispy Chicken with Italian Sauce and Bowtie Noodles (NEW and IMPROVED)
Does this recipe look familiar to you? I originally posted it almost 3 years ago as a sponsored post by Kraft, highlighting their line of Philadelphia Cooking Creams. This recipe has done super well, ranking as my second most popular recipe of all time. Sweet! However, this past year Kraft discontinued their cooking creams. The Italian Cooking Cream was one of the main ingredients in this recipe. I have heard from many, many of you who have been disappointed at not being able to find this blessed cooking cream anywhere and haven’t been able to make this recipe for some time. So sorry about that! You never know when a brand is going to up and flee the market, yes?
Anyhow, I have been working on this recipe and have tweaked it so that you no longer need to purchase the cooking cream (you couldn’t even if you wanted to, dang it!). I have adjusted the recipe, using regular cream cheese and some basic pantry staples to season it. The result it wonderful and very similar to my original recipe. In fact, if you want to make it without making the crispy chicken to go with it…you could. It’s that good. So good that not only did I include the ingredient list and instructions in this post but have made a whole separate post for just the sauce and pasta called Creamy Bowtie Noodles.
Creamy Italian Bowtie Noodles from Jamie Cooks It Up!
Here is a photo of the new and improved sauce. I posted it today as well, you can look for it by scrolling down the home page, or just click here. The sauce and noodles come together in only 15 minutes! My family  loved them, I loved them…I hope you will love them too.
And so, ladies and gents. There you have it. Crispy Chicken with Italian Sauce and Bowties (new and improved! just keep scrolling down to read all about it) and just plain Creamy Italian Bowties if you want to sack the chicken and make things super easy.
Now, scroll on to see the improvements up close and personal.
Serve This With
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)
1 (8 ounce) package cream cheese
1 tsp Italian seasoning
1/4 tsp granulated garlic
1/2 tsp oregano
1/4 tsp seasoned salt
1 tsp chicken bullion granules
1 Tb butter
2 (10 ounce) cans cream of chicken soup
1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
1/2 C milk
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 corn flakes 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. Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules. 
Stir it all in to combine. 
14. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. 
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

Active Instagram 3 icon

 You can follow me on instagram at jamiecooksitup_ or by clicking here.

Post a comment!


  1. 1
    October 10, 2014 at 12:18 am

    Out 2 10 ounces of chicken broth?

  2. 2
    November 21, 2014 at 2:17 pm

    This isn’t really detailed enough Do you mix the cream cheese mix into the soups?

  3. 3
    November 24, 2014 at 7:30 am

    this seems like a lot of creamy garlic sauce? I wonder if I can half this ???

    • 4
      December 15, 2015 at 3:32 pm

      It was alot of sauce. Next time I will use only 1 can of cream of chicken but leave everything else the same.

  4. 5
    Holly B.
    February 3, 2015 at 2:34 pm

    I am one of those disappointed consumers! I LOVED this original recipe with the Philadelphia Cooking Cremes! Thank you for reposting with new ingredients! I have all the ingredients and I don’t have to drive an hour to a different Walmart to find Philadelphia Cooking Creme (although I am pretty sure they have quit selling it too)! For the record, I never made that hour drive! lol

  5. 6
    February 4, 2015 at 11:33 pm

    LOVED THE ORIGINAL and was heartbroken when we couldnt find the cream. Made this tonight we had some extra sauce, and it freezes wonderfully! Also used some for leftovers with the noodles for lunch. Big hit, skipped the chicken bouillon, we didn’t have any and still came out great. Just as good as the cooking cream!

  6. 7
    February 13, 2015 at 6:48 pm

    We made this for dinner tonight and it was AMAZING. <3 Thank you!!!!

  7. 8
    April 19, 2015 at 5:46 pm

    AMAZING!! I made this tonight and my extremely picky children and husband gobbled it up! The chicken was fantastic just by itself, and the sauce was wonderful! I made extra chicken as well, I thought it would be great in wraps for our work week lunches. Thanks for the recipe it’s a keeper!

  8. 9
    Michelle Wille
    June 30, 2015 at 7:49 pm

    This is DELICIOUS!I will add to my list of easy favories. The only thing I did different was oven fry the chicken at 400 turning once. Thank you.

  9. 10
    November 11, 2015 at 8:13 pm

    WOW!! This was soo delicious and I loved your directions! Thank you so much for sharing!!!!!!!

  10. 11
    November 29, 2015 at 9:06 am

    What kind of cooking cream cheese is it? I did this recipe about a year ago and you had a different kind of cream cheese. I cannot even find that cream cheese anymore what kind was it?

  11. 12
    November 29, 2015 at 9:07 am

    I made this recipe over a year ago and I do remember that you had a specific cooking cream cheese. Do you know what that was? I have been looking and cannot find that exact cream cheese. And in this recipe post it now it does not have a specific kind of cooking cream cheese.

  12. 13
    December 13, 2015 at 8:59 am

    I made this last week, and oh my goodness, it was delicious! Definitely worth trying out this recipe. The sauce was wonderful, and I was really happy with how crunchy and juicy the chicken came out.

    Thank you!!

  13. 14
    December 29, 2015 at 11:19 am

    I want to just make the sauce and pasta for a New Years Eve dinner.. Since there are a lot of chicken ingredients in the sauce, do you you think this would taste good with Scallops?

  14. 15
    September 8, 2019 at 10:35 pm

    What does the “C” stands for in 1/2 C milk, 5 C corn flakes, 3/4 C flour, and the T in “T oil” and “t salt”?

    • 16
      September 10, 2019 at 1:50 pm

      The C stands for cup and the big T stands for tablespoon while the small t stands for teaspoon.

    • 17
      October 18, 2019 at 1:18 pm

      C stands for Cups
      T for tablespoon
      t for teaspoon

  15. 18
    December 19, 2019 at 4:50 pm

    FYI the word farfalle mean butterfly. So it is really butterfly past, not bowtie.

  16. 19
    January 8, 2020 at 3:58 pm

    This was so fantastic. Making it again. I am going to try it with shrimp.

  17. 20
    February 19, 2020 at 2:17 pm

    why can’t I print out this recipe

  18. 21
    March 3, 2020 at 2:14 pm

    Has anyone tried this in an air fryer?

  19. 22
    March 4, 2020 at 4:40 pm

    Does anyone know the nutritional information?

  20. 23
    March 17, 2020 at 9:03 pm

    This is great! Quarantined for shelter in San Francisco so loved that I can freeze this sauce! Stay healthy friends!

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


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=""> <s> <strike> <strong>