Crispy Chicken with Creamy Italian Sauce

Name: Crispy Chicken with Creamy Italian Sauce
Prep time: 30 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 3 large chicken breasts; 4 cups corn flakes; ¾ cup flour; 1 tsp salt; ½ cup whole milk; 6 tablespoon olive oil; 12 ounces bowtie pasta noodles; 1 (8-ounce) container chive and onion cream cheese; 1 package dry Italian Seasoning mix; 2 (10.5-ounce) cans cream of chicken soup; 1 cup chicken broth; ½ cup heavy cream

User Reviews

3.0

3 reviews

Average

Prep Time
30 mins
Total Time
30 mins
Servings
6 Servings
Calories
829 kcal
Course
Main Course, Dinner
Cuisine
American, Italian-American Fussion

Crispy Chicken with Creamy Italian Sauce

Gemma White

Report

This was the perfect consistency and all of the flavors in it were amazing. I served it with a side of fresh asparagus and it was perfection. This turned out to be such a great meal and I was even able to get my picky eater to eat 3 bites! That is huge progress! :)

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

3 large chicken breasts, about 2 ½ pounds
4 cups corn flakes
¾ cup flour
1 tsp salt
½ cup whole milk
6 tablespoon olive oil
12 ounces bowtie pasta noodles

Creamy Italian Sauce

1 (8-ounce) container chive and onion cream cheese
1 package dry Italian Seasoning mix
2 (10.5-ounce) cans cream of chicken soup
1 cup chicken broth
½ cup heavy cream

Add to Shopping List

Instructions

Cook the pasta according to the package directions until al dente, drain, and set aside.
In a food processor grind the cornflakes into crumbs. You can also place the cornflakes in a gallon-sized bag and use a rolling pin to crush them. Place them in a pan or large plate and set aside.
Mix the flour and the salt together and place in a separate pan. Lastly, put the milk into another separate pan and set it aside.
Pound the chicken to flatten them to about 1/2 inch thickness. Then cut the chicken in half, creating 6 smaller flattened pieces of chicken.
Dip the chicken in the flour and coat well. Place them on a plate and place the floured chicken in the freezer for about 5 minutes.
While the chicken is in the freezer, in a large saucepan heat up the oil over medium-high heat.
Take the chicken out of the freezer, dredge them in the milk, and then coat them in the crushed cornflakes.
Carefully place the breaded chickens into the saucepan and cook them for 4-5 minutes on each side, until they are golden brown.
Cover the pan reduce the heat to medium and cook for about 8-10 more minutes making sure they are cooked through. Remove the chicken from the pan and cover with foil while you prepare your sauce.
In the same saucepan, whisk together the chicken broth, cream cheese, cream of chicken soup, Italian seasoning package, and heavy cream.
Whisk and cook the sauce over medium-high heat until it is warmed through and bubbly.
Cut the chicken into strips, pour the sauce over the bowtie pasta, and serve with the chicken.

Nutrition Information

Show Details

Calories 829kcal (41%) Carbohydrates 93g (31%) Protein 40g (80%) Fat 32g (49%) Saturated Fat 10g (50%) Cholesterol 110mg (37%) Sodium 1534mg (64%) Potassium 756mg (22%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 877IU (18%) Vitamin C 8mg (9%) Calcium 79mg (8%) Iron 9mg (50%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 829 kcal

% Daily Value*

Calories	829kcal	41%
Carbohydrates	93g	31%
Protein	40g	80%
Fat	32g	49%
Saturated Fat	10g	50%
Cholesterol	110mg	37%
Sodium	1534mg	64%
Potassium	756mg	16%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	877IU	18%
Vitamin C	8mg	9%
Calcium	79mg	8%
Iron	9mg	50%