Crispy Chicken with Creamy Italian Sauce

Do you ever feel proud after you make a meal? I felt proud after I made this! Everything about it turned out incredible! And I was able to create the cream sauce and it turned out perfect. Usually when I make a sauce, it is a little runny and I have to thicken it up. But 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! 🙂

Rating: 5 stars  Difficulty of Recipe: 3 stars
Review:  We absolutely loved this!

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Crispy Chicken with Creamy Italian Sauce

By: Alyssa Rivers

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! 🙂

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 Servings

Ingredients 

1x2x3x

• ▢ 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

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

Calories: 829kcalCarbohydrates: 93gProtein: 40gFat: 32gSaturated Fat: 10gCholesterol: 110mgSodium: 1534mgPotassium: 756mgFiber: 4gSugar: 5gVitamin A: 877IUVitamin C: 8mgCalcium: 79mgIron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course

Cuisine: American, Italian American

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