Cornflake Chicken and Cherry Tomato Fusilloni
Today, we’re diving into a flavor mashup that’s both nostalgic and unexpectedly upscale—introducing Cornflake Chicken with Tomato Fusilloni: a combo so fun, your taste buds might throw a party.
Why Cornflakes Belong on Chicken 🐓✨
Cornflakes aren’t new to the fried-chicken world—home cooks have been crushing cereal into coatings for decades. But here’s the secret: cornflakes don’t just add crunch, they add this toasty, almost nutty flavor that pairs perfectly with smoky paprika, garlic, and Parmesan. It’s like a cheat code for chicken night.
Bonus: you don’t need a deep fryer. Just a quick bake (or air fry) and boom—crispy, golden, better-than-takeout chicken.
Let’s Talk Sauce 🍅
Sure, you could crack open a jar of marinara and call it a day. But building your own sauce from scratch with just a few pantry staples? Way more rewarding—and honestly faster than waiting for delivery.
Here’s what’s happening:
- Shallot + Garlic → the savory dream team, sautéed until they smell like magic.
- Tomato Paste → fun fact: tomato paste is basically a time machine. It’s cooked down for hours until it becomes this flavor-packed, umami-rich base. (Chefs love it because one spoonful = instant depth.)
- Cherry Tomatoes → they burst and sweeten as they cook, balancing the richness of the paste.
- Chicken Broth → keeps things silky and not too thick.
- Brown Sugar → just a pinch to tame acidity. Think of it like a gentle peacekeeper between tart tomatoes and your taste buds.
The end result? A glossy, cozy sauce that clings beautifully to fusilloni’s spiral ridges. Every bite is sauce-hugged perfection.
Why Fusilloni? 🍝
Sure, spaghetti is classic, but fusilloni is the glow-up. Those chunky spirals are like edible pasta spoons, scooping up extra sauce and little bits of shallot and garlic. If pasta shapes were a personality test, fusilloni would be “the extrovert who makes sure everyone gets invited to the party.”
The Match-Up: Crunch Meets Cozy
Put it all together and you’ve got a meal that’s playful but also seriously satisfying. Crunchy bites of cornflake chicken give you that texture hit, while the saucy fusilloni balances it with comfort. It’s the kind of dinner you can serve on a weeknight, but it’s also impressive enough to break out when friends come over and you want to casually say, “Oh this? Just something I threw together.”
Final Thoughts Before the Recipe Card
This Cornflake Chicken with Tomato Fusilloni is the best of both worlds: nostalgic and grown-up, cozy and a little extra. It proves you don’t need fancy ingredients to make food that feels special—you just need a box of cornflakes, some pantry basics, and a little kitchen confidence.
Stay tuned for the full recipe card with step-by-step instructions (spoiler: it’s way easier than you think).
Baked Cornflake Chicken and Tomato Fusilloni
Ingredients
For the Cherry Tomato Fusilloni
- 1 shallot diced
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- ½ tablespoon Italian seasoning
- 1 teaspoon dried parsley
- 1 14–15 oz can cherry tomatoes
- 1 ½ cups chicken broth
- ½ tablespoon brown sugar
- ½-1 tbsp balsamic vinegar
- 1 box fusilloni pasta
For the Cornflake Chicken
- 3-5 cups cornflakes crushed (based on preference, I just eyeball it)
- ¼ cup grated Parmesan cheese
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 large eggs beaten
- 1 ½ pounds chicken breast cut into pieces
Instructions
For the Cherry Tomato Fusilloni
- Bring a large pot of salted water to a boil. Cook the fusilloni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing until softened and fragrant, about 2–3 minutes.
- Stir in the tomato paste, Italian seasoning, and dried parsley. Cook for 1 minute to toast the spices and deepen the flavor.
- Add the cherry tomatoes and crush them up with a potato masher, then add chicken broth, and brown sugar. Stir and let the sauce simmer gently for 12–15 minutes, until the the sauce thickens slightly. Add in balsamic vinegar.
- Wait untl the chicken is cooked then to finish. Toss in the cooked fusilloni with the sauce until every spiral is coated and glossy.
For the Cornflake Chicken
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the cornflakes in a large zip-top bag and crush with a rolling pin or mallet until fine crumbs form. Add the Parmesan, smoked paprika, onion powder, and garlic powder. Shake to combine.
- In a separate bag or shallow bowl, add the chicken pieces and beaten eggs. Toss until the chicken is well coated.
- Transfer the chicken into the bag with the cornflake mixture. Seal and shake (or toss) until every piece is evenly coated.
- For an extra-thick crust: spread the remaining crumbs over the coated chicken on the baking sheet.
- Arrange the chicken pieces on the prepared sheet in a single layer. Lightly drizzle or spray with oil.
- Bake 20–25 minutes, until the coating is golden and the chicken is cooked through (internal temp should reach 165°F).
