Ingredients
Equipment
Method
Instructions:
- Start by trimming the fat from the chicken breasts. Pat them dry with paper towels to ensure a crispy coating. You can also lightly pound them to even out the thickness for uniform cooking.
- In one bowl, mix the flour with 1/2 tsp salt. In a second bowl, pour in the milk. In a third bowl, place the panko breadcrumbs. This station will help you coat the chicken evenly.
- Dredge each chicken breast in the flour mixture, shaking off the excess. Next, dip it into the milk, allowing any excess to drip off. Finally, coat it in the panko breadcrumbs, pressing gently to ensure an even layer.
- In a large skillet, heat the olive oil over medium-high heat. You’ll want enough oil to cover the bottom of the skillet, creating a frying environment for the chicken.
- Once the oil is hot, carefully place the coated chicken breasts into the skillet. Cook for about 5-7 minutes on each side, or until they reach a golden-brown color and an internal temperature of 165°F (75°C). Remove the chicken and let it rest on a paper towel-lined plate to absorb excess oil.
- In a pot, bring salted water to a boil and cook the farfalle noodles according to package instructions until al dente. Drain and set aside.
- In the same skillet used for the chicken, melt the butter over medium heat. Add the cream cheese, stirring until melted and smooth. Then, add the cream of chicken, chicken broth, 1/2 cup milk, Italian seasoning, granulated garlic, oregano, 1/4 tsp salt, and chicken bouillon granules. Stir well and bring to a gentle simmer.
- Add the cooked farfalle noodles into the sauce, tossing to coat evenly. Serve the creamy pasta alongside the crispy chicken, garnished with fresh herbs if desired.
Notes
- For extra crunch, add grated Parmesan to your panko breadcrumbs.
- Store leftovers in an airtight container for up to three days.
- Reheat chicken in an oven for best results.