Crispy Chicken with Bowtie Pasta

2-3 large chicken breasts, cut into 4-6 (or more) smaller pieces
1 c. panko bread crumbs
1/2 c. flour
1 tsp. salt
1/2 c. milk
6 Tbs. olive oil

8 oz. bowtie pasta

8 oz. whipped cream cheese (I'm sure you could use regular)
1 can cream of chicken soup
1 c. chicken broth (I use 1 c water and 2 chicken bouillon cubes)
1/2 c. milk
1 package Italian dressing mix

1.  Gather 3 small bowls/pans.  Place milk, flour+salt, panko each into their own bowl.
2.  Place your cut chicken in a large ziplock bag and pound to even thickness.
3.  Heat your water to cook the pasta.
4.  Heat the olive oil in a large skillet over medium-high heat.
5.  Dip the chicken into the flour, then milk, then panko.  Place directly into heated skillet.
6.  Cook the chicken for 5-7 minutes until the bottom is golden brown, adjusting heat as necessary. (Meanwhile add your pasta to the water once it's ready)
7.  Flip the chicken, lower heat slightly and allow to cook another 5-7 minutes or until cooked through, add more olive oil if needed.
8.  Once the chicken is done, remove from the pan.
9.  Add the chicken broth, cream cheese, cream of chicken soup, milk, and Italian seasoning to the pan.  Whisk and warm through, about 3-5 minutes.
10.  Serve the pasta with the sauce and chicken on top.

adapted from jamiecooksitup.net