Crunchy Chicken with Bowtie Pasta is perfect for busy weeknights. Crispy chicken and pasta are tossed in a creamy Italian sauce that will have you licking the plate!
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!