Crispy Chicken with Creamy Italian Sauce and Pasta

We eat a lot of chicken around here, so I love finding new recipes we can try!  I found this recipe at Jamie Cooks It Up! and loved it.  The sauce is so creamy and flavorful.  We will definitely be having this again!

Serves: 24

Mini Lemon Cheesecake Tarts

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 8 ounces cream cheese, softened, divided
  • 1/2 cup plus 2 teaspoons butter, softened, divided
  • 1/4 teaspoon grated lemon peel
  • 1 cup flour
  • 1/2 cup plus 1/3 cup sugar, divided
  • 1 teaspoon plus 2 Tablespoons sugar, divided
  • 1/2 teaspoon vanilla
  • 1 egg, lightly beaten
  • 4 teaspoons cornstarch
  • 1/3 cup water
  • 3 drops yellow food coloring
  • 24 fresh raspberries


  1. In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon peel until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm.
  2. Preheat oven to 325°. Shape dough into 1 1/4 inch balls; press onto the bottom and up sides of 24 ungreased mini muffin cups.
  3. For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-20 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks.
  4. While the tarts are cooling, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly for 1 to 2 minutes or until thickened. Remove from heat. Gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature.
  5. Remove cooled tarts from pans. Spoon on topping; top each tart with a raspberry. Store in an airtight container in the refrigerator.
Recipe Type: Dessert

Recipe from Jamie Cooks It Up!

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12 Responses to “Crispy Chicken with Creamy Italian Sauce and Pasta”

  1. Looks/sounds delicious...but you should never fry with olive oil. It is not stable under high heat and actually becomes a bad fat when heated above 350 degrees. Still not sure why so many cooking shows say to use olive oil in cooking. Olive oil is a finishing oil!!

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