Crispy Chicken with Italian Sauce and Bowtie Noodles

Crispy Chicken with Italian Sauce and Bowtie Noodles 

Crispy Chicken with Italian Sauce and Bowtie Noodles

Does this recipe look familiar to you? I originally posted it almost 3 years ago as a sponsored post by Kraft, highlighting their line of Philadelphia Cooking Creams. This recipe has done super well, ranking as my second most popular recipe of all time. Sweet! However, this past year Kraft discontinued their cooking creams. The Italian Cooking Cream was one of the main ingredients in this recipe. I have heard from many, many of you who have been disappointed at not being able to find this blessed cooking cream anywhere and haven’t been able to make this recipe for some time. So sorry about that! You never know when a brand is going to up and flee the market, yes?

Anyhow, I have been working on this recipe and have tweaked it so that you no longer need to purchase the cooking cream (you couldn’t even if you wanted to, dang it!). I have adjusted the recipe, using regular cream cheese and some basic pantry staples to season it. The result it wonderful and very similar to my original recipe. In fact, if you want to make it without making the crispy chicken to go with it…you could. It’s that good. So good that not only did I include the ingredient list and instructions in this post but have made a whole separate post for just the sauce and pasta called 

Here is a photo of the new and improved sauce. I posted it today as well, you can look for it by scrolling down the home page. The sauce and noodles come together in only 15 minutes! My family  loved them, I loved them…I hope you will love them too.
And so, ladies and gents. There you have it. Crispy Chicken with Italian Sauce and Bowties (new and improved! just keep scrolling down to read all about it) and just plain Creamy Italian Bowties if you want to sack the chicken and make things super easy.
Now, scroll on to see the improvements up close and personal.


  • 3 large chicken breasts
  • 5 C corn flakes
  • 3/4 C flour
  • 1/2 t salt
  • 1/2 C milk
  • 6 T olive oil 
  • 1   12 oz package bowtie noodles (farfalle)


  • 1 (8 ounce) package cream cheese
  • 1 tsp Italian seasoning
  • 1/4 tsp granulated garlic
  • 1/2 tsp oregano
  • 1/4 tsp seasoned salt
  • 1 tsp chicken bullion granules
  • 1 Tb butter
  • 2 (10 ounce) cans cream of chicken soup
  • 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion)
  • 1/2 C milk

1. In a small food processor crush the corn flakes into crumbs. 
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine. 
3. Place the flour, milk and crushed corn flakes each into their own separate pan. Loaf pans work well for this. If you don’t have three loaf pans, do not dismay. You could use pie tins, or round cake pans…what ever works for you. 
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top. 
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me…that’s who. 
5. Take a pair of sharp kitchen scissors and cut each breast in half. 
6. Dredge the chicken in the flour. Be sure it gets covered on both sides. 
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milk……
9. Add the olive oil to a hot skillet. 
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes….
11. Cover the pan and reduce the heat to medium.  Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you. 
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.  
13. Grab 1 package cream cheese and place it in a small bowl. Pop it into the microwave for 30 seconds. Add 1 tsp Italian seasoning, 1/4 tsp granulated garlic, 1/2 tsp oregano, 1/4 tsp seasoned salt, 1 tsp chicken bullion granules. 
Stir it all in to combine. 
14. Into your skillet place 1 tablespoon of butter and allow it to melt. Add 2 (10 ounce) cans cream of chicken soup, 1 C chicken broth (I used 1 C warm water + 1 tsp chicken bullion) and 1/2 C milk and the seasoned cream cheese. Whisk it well over medium high heat until it starts to bubble up. Let it cook for about 2 minutes. 
15. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.

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