Herb Crusted Chicken and Pasta in Tomato Basil Cream Sauce

It's been a rainy and stormy weekend in Utah. When that happens I always feel like making soup. I decided to make some Baked Potato Soup. That was before I realized I didn't have any bacon. Or cheddar. Or sour cream. I really needed to make a run to the grocery store but it was pouring buckets outside so I turned to a different kind of comfort food. Pasta.

I absolutely adore this dish. It's warm and flavorful and comforting. Everything that's needed on a stormy evening, or a warm evening, or any evening. It's absolutely delicious!

Herb Crusted Chicken and Pasta

in Tomato Basil Cream Sauce

3 boneless skinless chicken breast (sliced in half for thin cutlets)

1 egg

1/4 cup milk

1 cup dried bread crumbs (I used a mix of regular and panko)

3 tsp Italian herb seasoning, divided

2 Tbsp butter

2 Tbsp oil

4 cloves garlic, minced

1 cup chicken broth

1 tomato, diced

1 cup heavy cream

4 oz cream cheese (1/3 fat kind works well), cubed

1 cup 5 cheese Italian blend

2 Tbsp fresh basil or 2 tsp dried

2 Tbsp fresh chives or 2 tsp dried

salt and pepper to taste

1 lb pasta (any kind works, I like penne)

Cook pasta according to package directions. If the pasta gets done before the rest of the meal, toss it with a little oil or butter to keep from sticking.

Place bread crumbs and two tsp Italian herb seasoning in a dish (loaf pan works well) and mix.
Place milk and egg in a separate shallow bowl and mix well.
In a skillet, heat 1 tablespoon butter and 1 tablespoon oil on medium heat.
Dip the chicken in the egg mixture, then coat with crumb mixture.
Cook chicken in skillet until browned and cooked through flipping halfway through (about ten minutes). Remove and keep warm (I put it on a plate and in the microwave but don't turn it on.) Do the chicken in two batches adding more butter and oil to the pan if necessary. Resist eating a chicken breast straight out of the pan like I did. They are seriously yummy even without the decadent sauce.
In the same skillet, add garlic and saute for approximately 1 minute. 
Add chicken broth and tomatoes and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan.
Stir in cream and cream cheese and bring to a boil and stir for one minute making sure to stir out any lumps of cream cheese.
Reduce heat to low; add Italian cheese, basil, chives, 1 teaspoon Italian herb seasoning and a dash of salt and pepper, stir sauce and cook until heated through and thickened. (about 5 minutes)
Serve by placing a chicken cutlet over the pasta and then drizzle with the sauce.