Crispy Chicken with Italian Cream Sauce

This recipe is originally a little different than what I have here.  I got to fixing dinner tonight and wanted to make it a bit more healthy.  So instead of frying the chicken, I baked it.  It turned out wonderful still.  It was all delicious.  It is from Jamie Cooks It Up!.  Enjoy!

Crispy Chicken with Italian Cream Sauce
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil 
1   12 oz package bowtie noodles (farfalle)

Sauce:
1   10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk 
fresh parsley, chopped (optional)
Cut chicken pieces in half.  Crush the corn flakes. Put flakes, flour, and milk into separate, shallow bowls.  Dredge chicken through flour, then through milk, and then flakes.  Make sure they are all well coated.  Place on greased baking dish.  Preheat oven to 350 degrees.  Cook for 20-25 minute or until chicken is cooked through.  While chicken is cooking, cook pasta as directed on package.  In a saucepan, combine all ingredients for the sauce.  Cook on medium until hot and bubbly.  Once it is all done, slice chicken up and serve with the pasta and sauce.