How to Make Crispy Chicken With Creamy Italian Sauce and Bowtie Pasta

Two Methods:Make the ChickenMake the SauceCommunity Q&A

The combination and contrast of crispiness and creaminess is irresistible in this delectable recipe. Add a colorful side vegetable to create an unforgettable meal.

Ingredients

Servings: 6

Prep time: 30 minutes
Cook time: 30 minutes

Pasta and Meat

• 3 large chicken breasts
• 5 cups corn flakes or breadcrumbs
• 3/4 cup flour
• 1/2 tsp. salt
• 1/2 cup milk
• 6 tbsp. cooking oil
• 1 12-oz. package bowtie pasta, prepared according to package directions

Sauce

• 1 10-oz. container Philadelphia Cooking Cream (Italian Cheese and Herb flavor)
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk

Method1

Make the Chicken

There are 3 coatings required for the chicken. Refrigerating the pieces after the first dredging in flour will help the coating adhere better.

1. 
   1
   Crush the cereal in a food processor until it is reduced to crumbs.
2. 
   2
   Transfer the crumbs to a bowl.
3. 
   3
   Add the salt and flour to the crumbs.
4. 
   4
   Stir to combine the salt and flour into the crumbs.
5. 
   5
   Line up 3 bread loaf pans or pie tins to put the coatings in.
6. 
   6
   Put the flour in the first pan on your left (unless you’re left handed, in which case start on the right).
7. 
   7
   Pour the milk into the second pan.
8. 
   8
   Place the crumb mixture into the third pan.
9. 
   9
   Insert the chicken pieces into a gallon-sized, plastic bag.
10. 
    10
    Seal the top of the bag.
11. 
    11
    Pound the chicken pieces with a meat mallet until they are flat.
12. 
    12
    Take the chicken out of the bag and put it on your cutting board.
13. 
    13
    Cut each chicken breast in half with a sharp knife or a pair of kitchen shears.
14. 
    14
    Dredge the chicken pieces in the flour, thoroughly coating all sides of each piece.
15. 
    15
    Put the floured pieces on a baking sheet and put the sheet in the refrigerator for about 10 minutes.
16. 
    16
    Begin cooking your bowtie pasta according to the package directions and start heating a skillet over medium heat.
17. 
    17
    Remove the chicken from the refrigerator and dip each piece in the pan of milk, making sure you soak both sides.
18. 
    18
    Immediately dredge the chicken with the cereal or breadcrumbs, completely covering each side.
19. 
    19
    Add the cooking oil to the hot skillet and wait for it to heat up.
20. 
    20
    Lay each piece of chicken into the hot oil.
21. 
    21
    Lightly sprinkle salt and pepper over the chicken.
22. 
    22
    Fry the chicken over medium heat for 5 minutes, until it is browned.
23. 
    23
    Turn the pieces over (add more oil if necessary).
24. 
    24
    Reduce the heat to medium low.
25. 
    25
    Continue frying the chicken for 7 to 10 more minutes.
26. 
    26
    Remove the chicken when it has cooked through and the meat is not pink.
27. 
    27
    Transfer the chicken to a platter and tent it loosely with aluminum foil to keep it warm and moist.
28. 
    28
    Slice the chicken into strips and set it aside.

Method2

Make the Sauce

If you don’t have cooking cream on hand, you can use plain yogurt or ricotta cheese.

1. 
   1
   Combine the cooking cream, soup, broth and milk in a medium saucepan over low heat.
2. 
   2
   Whisk the ingredients together until they are blended and bubbly.
3. 
   3
   Put the pasta into a large serving bowl and pour the warm sauce over the pasta.
4. 
   4
   Place the chicken strips over the pasta and sauce.
5. 
   5
   Garnish the dish with fresh parsley and serve.