What’s for dinner? Crunchy Chicken with Creamy Italian Sauce & Bowtie Pasta perfect for busy weeknights.
Okay, we seem to be back online, but not sure for how long so I’ll make a quick post while I can!
This dish was full of “first times” for me. First, I have never done the corn flakes crust with any meat before and second, I’ve been wanting to try the Philadelphia Cooking Creme for quite some time now but could never justify doing so because all I thought about was calories, fat, and way too much cream. Well, I clearly threw that thought out the door and figured, you live once, so why not?
Everything turned out just wonderful. The pasta was flavorful, creamy, smooth, and rich while the chicken turned out perfect (if I do say so myself). The corn flakes really do give it a good crust and flavor. I like the texture too. It’s a great combination to top on pasta. Different than the regular breaded chicken everyone is used to. This is a great and easy alternative!
Adapted from Jamie Cooks It Up!
Crunchy Chicken with Bowtie Pasta
For the Chicken and Pasta:
- 4 chicken tenderloins
- 4 cups corn flakes
- ¾ cup flour
- ½ teaspoon salt
- ½ cup milk
- olive oil
- 1 pound bowtie pasta, (farfalle)
For the Sauce:
- 1 container of Philadelphia cooking creme, (Italian cheese and herb flavor)
- 2 cans cream of chicken soup
- 1 cup chicken broth
- ½ cup milk
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
- In a bowl, crush the corn flakes into small pieces. You can use a food processor for this, or put them in a ziploc bag and smash them, but I used the best tools – my hands. :)
- In another bowl, mix the flour and salt together.
- In another bowl, pour your milk in.
- Assemble the bowls in an assembly line: milk, flour, corn flakes.
- Dredge the chicken in milk then flour and place on a plate.
- After you have done that for all the chicken pieces, pop in the freezer for about 5 minutes.
- After 5 minutes, take the chicken pieces out and dredge them in milk and then cover them in corn flakes.
- Heat up a skillet on medium heat and add some olive oil to the pan.
- Place 2-3 pieces of chicken in and cook each side for about 5 minutes each, or until the crust is brown and the chicken is cooked. Don't burn them!! If you think you're burning them, turn the heat lower.
- While the chicken is cooking, boil water for the pasta. Add in a handful of salt and a drizzle of olive oil.
- Cook the pasta, drain it once it's done, and return to pot.
- When the chicken has finished cooking, place them on a plate and cover them in foil to keep them warm and crisp.
- In the same skillet you cooked the chicken in, add all the ingredients for the sauce and whisk them together. It'll all combine into a nice, thick, and smooth mixture in a matter of minutes.
- Remove from heat and pour over pasta in the pasta pot. Stir until pasta is well-coated.
- Slice the chicken into strips and serve over your pasta!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.