Comfort food that feels a little fancy but comes together in under an hour—this Crispy Chicken with Creamy Italian Sauce is the kind of weeknight meal that becomes an instant favorite. Tender, breaded chicken breasts get a golden crunch and are paired with a luxuriously smooth Italian-flavored sauce that clings to bowtie pasta. The recipe yields a rich, family-friendly dinner that’s both satisfying and approachable.

Why you’ll love this Crispy Chicken with Creamy Italian Sauce

The chicken delivers a satisfyingly crisp exterior without complicated steps.
The sauce is ultra-creamy thanks to cream cheese, cream of chicken soup, and a splash of heavy cream.
Bowtie pasta soaks up every bit of sauce, turning this into a one-dish meal that pleases both kids and adults.
Simple pantry ingredients make it easy to pull together any night of the week.

Ingredients

Serves 4–6

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

Taste and texture notes

The corn flakes form a light, crisp crust that contrasts beautifully with juicy chicken inside. The sauce blends savory creaminess from the cream cheese and soup with the herbal lift of the Italian seasoning. Bowtie pasta offers little pockets for sauce, making every forkful rounded and rich without being overly heavy.

Make-ahead and storage tips

Cooked chicken and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk if the sauce has thickened too much.
Pasta reheats best when mixed with the sauce rather than reheated dry; the sauce protects pasta from drying out.

Step-by-step directions

The following instructions have been rewritten for clarity and flow while keeping ingredients and overall order intact. Read through once, then follow each step as you cook.

Prep and set up your dredging station. Place the ¾ cup flour in a shallow bowl or plate and season it with the 1 tsp salt. Put the ½ cup whole milk in a second shallow bowl. Crush the 4 cups corn flakes inside a large resealable bag or in a shallow dish until they are coarse crumbs—some larger pieces are fine for extra crunch. Have everything within reach.
Prepare the chicken breasts. Pat the 3 large chicken breasts dry with paper towels. If any breasts are very thick, slice them in half horizontally to make even cutlets so they cook uniformly. Working one at a time, dredge each breast in the seasoned flour, shaking off excess, then dip into the milk, and finally press into the crushed corn flakes until well coated on both sides. Place the breaded breasts on a clean plate and repeat until all three are coated.
Cook the bowtie pasta. Bring a large pot of salted water to a boil. Add the 12 ounces bowtie pasta noodles and cook according to package directions until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta and set aside.
Pan-fry the chicken. In a large skillet over medium heat, warm the 6 tablespoons olive oil until shimmering. Carefully add the breaded chicken breasts in a single layer; do not overcrowd the pan—cook in batches if necessary. Fry each side for about 4–5 minutes, or until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C). Transfer the cooked breasts to a plate lined with paper towels to drain. If you cooked in batches, briefly wipe the skillet and add a touch more oil before the next batch.
Start the creamy sauce in the same skillet. Reduce the skillet heat to low-moderate and pour in the 1 cup chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon—those bits add flavor. Add the 2 (10.5-ounce) cans cream of chicken soup and stir until smooth and warmed through.
Add the creamy, tangy base. Lower the heat to medium-low and add the 1 (8-ounce) container chive and onion cream cheese to the skillet. Stir continuously until the cream cheese melts into the soup, creating a smooth sauce.
Season and enrich the sauce. Sprinkle in the 1 packaged dry Italian Seasoning mix and stir to combine. Pour the ½ cup heavy cream into the skillet and stir until the sauce is evenly combined and slightly thickened. If the sauce seems too thick, add a few tablespoons of the reserved pasta cooking water or extra chicken broth until you reach your desired consistency.
Combine pasta and sauce. Add the drained bowtie pasta noodles to the skillet with the sauce. Toss gently so the pasta is evenly coated. Keep the heat low—the goal is to warm the pasta through and marry the flavors without over-reducing the sauce. Taste and adjust seasoning if needed.
Return the chicken to the skillet. Nestle the fried chicken breasts back into the skillet on top of the sauced pasta. Spoon a little sauce over each breast so the tops receive some warmth and flavor. Allow everything to simmer together for 2–3 minutes so the chicken finishes heating and the flavors meld.
Serve. Transfer the pasta and chicken to a serving platter or individual plates. Spoon extra sauce from the skillet over the chicken. If desired, garnish with a sprinkle of fresh herbs—parsley or a little extra chive from the cream cheese works nicely for color.

Quick notes and troubleshooting

If the corn flake coating softens too quickly, serve the chicken immediately after frying to preserve crispness.
For a lighter crust, press the corn flakes gently (don’t pulverize them into dust) so you keep some crunch.
If the sauce is grainy after adding the cream cheese, keep stirring over low heat until it fully melts; patience usually yields a silky texture.
To make the dish milder or creamier, increase the heavy cream to ¾ cup. For a slightly thicker sauce, simmer a minute longer, stirring constantly.

Serving suggestions

Pair this Crispy Chicken with Creamy Italian Sauce with a bright side salad dressed in a light vinaigrette to cut through the richness. Roasted vegetables such as broccoli, asparagus, or green beans also complement the dish and add texture and color.

Recipe recap

This Crispy Chicken with Creamy Italian Sauce combines crunchy corn flake-breaded chicken breasts with a velvety sauce made from chive and onion cream cheese, cream of chicken soup, chicken broth, and heavy cream, all tossed with bowtie pasta. The result is a comforting dinner with balanced textures and comforting flavors.

Final tips for success

Use a thermometer to confirm chicken reaches 165°F (74°C) for safety and juiciness.
Reserve pasta water to thin the sauce if needed; the starchy water helps the sauce cling to the noodles.
Work in batches when frying to avoid lowering the oil temperature and ending up with soggy breading.

Give this Crispy Chicken with Creamy Italian Sauce a try on a busy weeknight when you want something special but not complicated. The combination of textures and rich, herby sauce makes it a dependable crowd-pleaser that feels like a treat.

Crispy Chicken with Creamy Italian Sauce

Crispy breaded chicken served over bowtie pasta with a rich, creamy Italian-style sauce.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 30

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

3 large chicken breasts about 2 1/2 pounds, pounded to 1/2-inch thickness and halved (makes 6 pieces)
4 cups corn flakes crushed into crumbs
3/4 cup all-purpose flour
1 tsp salt
1/2 cup whole milk
6 tablespoons olive oil for frying
12 ounces bowtie pasta (farfalle) cooked according to package directions
8 ounces chive and onion cream cheese 1 container
1 package dry Italian seasoning mix
21 ounces cream of chicken soup two 10.5-ounce cans
1 cup chicken broth
1/2 cup heavy cream

Equipment

Saucepan
Large Pot
food processor or resealable bag and rolling pin
Mixing Bowls
Measuring cups and spoons
Tongs
cutting board and meat mallet

Method

Cook the bowtie pasta in a large pot of salted boiling water until al dente, drain, and set aside.
Crush the corn flakes into fine crumbs using a food processor or place them in a resealable bag and crush with a rolling pin; transfer to a shallow dish.
In a separate shallow dish, whisk together the flour and salt. Pour the milk into another shallow bowl for dredging.
Pound each chicken breast to about 1/2-inch thickness, then cut each breast in half to make six pieces.
Dredge each chicken piece first in the flour mixture, shaking off excess, then dip in milk, and press into the crushed corn flakes to coat evenly.
Heat the olive oil in a large skillet over medium-high heat. Fry the breaded chicken 4–5 minutes per side until golden brown.
Reduce heat to medium, cover the pan, and cook another 8–10 minutes until the chicken is cooked through (internal temperature 165°F/74°C). Remove chicken and keep warm covered with foil.
In the same skillet, add the chicken broth, chive and onion cream cheese, cream of chicken soup, dry Italian seasoning, and heavy cream; whisk to combine.
Cook the sauce over medium-high heat, stirring, until warmed through and bubbly and slightly thickened.
Slice the cooked chicken into strips, toss the bowtie pasta with the creamy sauce, and serve topped with the sliced crispy chicken.