Baked Cornflake Chicken and Tomato Fusilloni
If crispy chicken and cozy pasta had a love child, this would be it. Golden, crunchy cornflake-coated chicken gets paired with a twirl-worthy fusilloni tossed in a rich cherry tomato sauce that’s equal parts tangy, sweet, and slurpable. It’s weeknight-easy but has big “impress your dinner guests” energy—basically comfort food dressed up for a night out.
Print Recipe
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).
Servings: 4