Go Back

Crispy Chicken with Creamy Italian Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Jamie Cooks It Up!


  • 2 boneless skinless chicken breasts
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 cup Panko bread crumbs
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried basil
  • 4 tablespoons cooking oil
  • 1 – 12oz package bowtie pasta or any short pasta


  • 1 – 10oz container Philadelphia Cooking Creme Italian Cheese & Herb flavor
  • 1 can cream of chicken soup
  • 1 cup chicken broth
  • 3/4 cup milk
  • fresh parsley chopped (optional)


  1. On a plate, mix flour with 1/2 teaspoon salt.
  2. Place chicken breasts in a large Ziploc bag and seal it. Pound chicken flat with a meat mallet. Cut each chicken breast in half (vertical or horizontal, it doesn’t matter).
  3. Dredge chicken in flour, being sure to coat both sides well. Place chicken on a foil lined baking sheet and put in the freezer for 5 minutes.
  4. Start boiling the water for your pasta.
  5. Set up your dredge station. 1) 1/2 cup milk. 2) Bread crumbs mixed with seasoned salt, pepper and basil. Take chicken from freezer and dredge each piece in the milk and then immediately into the bread crumbs. Again, be sure both sides are covered well.
  6. Add oil to a hot skillet. Salt boiling pasta water and add pasta.
  7. Carefully lay each chicken piece into the hot oil. Cook over medium heat for about 6 minutes, or until bottom side is golden brown. Turn pieces over and cook for another 6 to 7 minutes. When chicken is cooked through, remove to wire rack (I put my rack over the same baking sheet I used before, after removing the foil), cover loosely with foil.
  8. In the same skillet, add the broth, 3/4 cup milk, cream of chicken soup, and Philly Cooking Creme. Whisk the sauce and let it get warm and bubbly, about 3 to 5 minutes.
  9. Drain pasta and then toss it with about 3/4 of the sauce.
  10. Slice chicken into strips and serve over your cooked pasta and sauce. Drizzle top of chicken with sauce and garnish with chopped parsley if desired.