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.
