Main Courses
This Campbell's Cream of Chicken and Pasta recipe transforms pantry staples into a restaurant-quality one-pot meal that's ready in under 30 minutes. Growing up in Georgia, I learned how simple ingredients could create comfort food that feeds a crowd—this dish delivers that same warmth with minimal effort.
The secret lies in balancing the creamy soup with perfectly cooked pasta, ensuring every bite is velvety and satisfying.
The beauty of this recipe is its foolproof nature—no fancy techniques required. Start with tender chicken (shredded or diced), then combine it with Campbell's classic cream of chicken soup and your choice of pasta.
The sauce thickens as it simmers, creating that signature creamy texture without needing extra cream. I like using penne or fettuccine, but any short pasta works well.
By the time you're done, you'll have a golden-brown dish with tender pasta swimming in a rich, velvety sauce. The aroma alone will have everyone at the table asking for seconds.
This recipe scales easily, making it perfect for weeknight dinners or meal prep. Garnish with a sprinkle of parsley or a dash of black pepper for extra flair.
Serve with a side salad or crusty bread to soak up every last drop of that creamy goodness. The best part? Only one pot to clean—true comfort food at its finest. Let's get cooking!
Ingredients for campbell's cream of chicken and pasta
Pantry staples, one pot, and under 30 minutes. Comfort food at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🥘 | 3 cans | Full-size, 10.5 oz cans |
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, shredded or diced |
| Penne Pasta 🍝 | 1 ½ lb | Or fettuccine, short pasta preferred |
| Milk 🥛 | 1 cup | Full-fat for creaminess |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Garlic Powder 🧄 | 1 tsp | For extra flavor boost |
| Dried Parsley 🌿 | 1 tsp | For garnish, fresh preferred |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Onion Powder 🧅 | ½ tsp | For depth of flavor |
| Crushed Red Pepper Flakes 🔥 | ¼ tsp | Optional for heat |
| Parsley Fresh 🌿 | ¼ cup | Chopped, for garnish |
The Campbell's soup is your shortcut to creamy perfection. Grab the full-size cans—they're cheaper per ounce and give you that authentic taste. I always keep a few on hand for emergencies, and Costco has the best bulk deals. The chicken? Shredded works best—it melts right into the sauce. If you're using whole breasts, cook them first and shred yourself. For extra flavor, add a splash of chicken broth when mixing everything together. Trust me, it makes a difference.
No fresh parsley? Dried parsley at half the amount gets you close, but honestly, it's not the same. Want more garlic without extra prep? Garlic powder is your friend—just add an extra ½ tsp. Short on milk? Cream or half-and-half works too, but full-fat milk keeps it velvety. The crushed red pepper flakes are optional, but they add a little kick that balances the richness. If you're feeling fancy, a splash of heavy cream at the end makes it even richer.
This reheats beautifully—honestly tastes better the next day. Portion into containers so lunches are sorted for the week. The soup keeps 4-5 days in the fridge, and you can freeze portions for up to 3 months. I like to freeze it in the soup cans themselves—just top with water, seal, and freeze. No extra containers to wash. Garnish with parsley right before serving, because it wilts fast. The pasta absorbs flavor best if you cook it separately and mix it in at the end.
Why You'll Love This Recipe
- The secret’s in the sauce: full-fat milk, melted butter, and three cans of Campbell’s Cream of Chicken Soup working together like a dream team. That garlic powder and onion powder? They wake up the flavors, and the crushed red pepper flakes give it just enough kick to make it dangerously addictive. One bite, and you’ll forget about sad, dry pasta dishes.
- No-Pot-Prep Necessary: I skip boiling the pasta first—just toss everything in the pot together with the chicken. No extra dishes, no waiting. The penne and chicken cook side by side in 12-14 minutes, and honestly, that’s half the battle won. The only prep is dicing the chicken, and honestly, I use a knife I don’t care about.
- Rich, Buttery Perfection: The secret’s in the sauce: full-fat milk, melted butter, and three cans of Campbell’s Cream of Chicken Soup working together like a dream team. That garlic powder and onion powder? They wake up the flavors, and the crushed red pepper flakes give it just enough kick to make it dangerously addictive. One bite, and you’ll forget about sad, dry pasta dishes.
- Feeds a Crowd (or Your Cravings): This recipe is my secret weapon for game nights, lazy Sundays, or when my roommates show up unannounced. One pot, 1.5 pounds of pasta, and 1.5 pounds of chicken? That’s a full stomach for four people. And if you’re like me and eat leftovers for three days straight, it’s also the reason I never go hungry.
Step-by-step instructions for creamy chicken and pasta
This one-pot wonder comes together faster than you'd think—rich, creamy, and packed with comfort.
Cook the Pasta and Chicken Together
In a large pot, combine the 1½ lb penne pasta, 1½ lb diced chicken breast. Bring to a rolling boil over high heat. You'll see the pasta start to rise to the surface as the chicken begins to cook through. This simultaneous cooking saves time and keeps everything in one pot.
Cook for 12-14 minutes, stirring occasionally, until the pasta is al dente (you should feel a slight resistance when biting into it) and the chicken is no longer pink in the center. The pasta will absorb some of the water, but that's okay—we're adding more liquid next. Resist the urge to add extra water now; the sauce will thicken properly with the cream of chicken soup.
Build the Creamy Sauce Base
Once the pasta and chicken are cooked, reduce the heat to medium-low and stir in the 3 cans Campbell's Cream of Chicken Soup. Let it simmer for 3-4 minutes, stirring frequently, until the soup begins to thicken slightly. This step develops the sauce's depth—don't rush it, or the sauce will turn gluey instead of velvety.
Next, add the 1 cup milk, ½ cup melted butter, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp salt, ½ tsp black pepper, and ¼ tsp crushed red pepper flakes. Stir everything together and let it simmer for another 5 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning if needed—this is where you can tweak the flavor to your liking. The sauce should be rich but still smooth, not clumpy.
Finish with Fresh Herbs and Garnish
Remove the pot from heat and stir in the ¼ cup chopped fresh parsley. The fresh parsley brightens up the dish and adds a pop of color. Let the pasta sit off the heat for 2-3 minutes—this gives the sauce a chance to fully meld with the pasta and chicken. The residual heat will keep everything warm while the flavors marry.
Serve immediately in deep bowls, garnished with an extra sprinkle of chopped fresh parsley if you're feeling fancy. The dish should be creamy, comforting, and full of flavor—no separate sides needed. This one-pot meal is perfect for busy weeknights when you want something hearty but don't have hours to spend in the kitchen.
Pro Tips For Making Campbell'S Cream Of Chicken And Pasta
- Poach Chicken Low and Slow: Skip the sear—this soup isn’t about crispy skin. Simmer the chicken breast in 2 cups of water (or broth) for 12-15 minutes until it hits 165°F, then shred it. I learned this the hard way: dry-heat methods turn the chicken rubbery when mixed into the creamy soup.
- Whisk the Milk First: Temper that milk like you’re defusing a bomb. Warm the milk to 160°F (just until it steams) before stirring it into the soup—this prevents curdling. Yes, it’s an extra step, but your sauce won’t split when you add the butter later.
- Don’t Overcook the Pasta: Pull the penne exactly 1 minute before package time, drain, and toss with a splash of pasta water. The sauce will thicken as it sits, and you’ll avoid mushy noodles. I used to drain it fully, and the dish always tasted dry.
- Finish with Butter and Salt: Stir in the butter off the heat—it melts faster and coats the noodles better. Then taste and add salt after the chicken’s juices mingle with the soup. Campbell’s soup is salty, and you’ll regret it if you don’t adjust.
Best sauces and condiments for these flavors
Creamy Upgrades
For an extra velvety texture, stir in ¼ cup heavy cream or ½ cup grated Parmesan cheese during the final simmering. I swear by Parmigiano-Reggiano—it adds a nutty depth that elevates the dish.
If you’re watching calories, swap half the milk for unsweetened almond milk—it keeps the creaminess but cuts back on fat. 🥛
Spicy Kick
Add ½ tsp cayenne pepper or 1 tsp hot sauce (like Frank’s RedHot) when building the sauce base. For a smoky twist, mix in ½ tsp smoked paprika—it pairs surprisingly well with the creamy soup.
I like to let guests add their own heat with a small bowl of chopped jalapeños on the side. 🌶️
Cheesy Variations
For a cheesy twist, fold in ½ cup shredded cheddar or ¼ cup ricotta cheese during the last minute of cooking. If you’re feeling decadent, top with crumbled feta or goat cheese right before serving.
I once made this with Gruyère—the nutty flavor was a game-changer for my family. 🧀
Herb Infusions
Swap dried parsley for fresh thyme or rosemary—just use 1 tbsp chopped instead of ¼ cup parsley. A splash of lemon zest brightens the dish, and 1 tsp Dijon mustard adds tangy complexity. I keep a small jar of dried herbs on hand for quick flavor boosts. 🌿
Crunchy Toppings
Finish with toasted breadcrumbs or crushed pork rinds for texture contrast. I love mixing ½ cup panko with 1 tbsp melted butter and sprinkling it on top before broiling for 2 minutes. For a Southern touch, add crumbled bacon bits—it’s a crowd-pleaser. 🍞
Nutrition facts
Frequently asked questions
Why does my sauce turn out gluey instead of creamy?
Rushing the simmering after adding the soup causes this! Let the 3 cans Campbell's Cream of Chicken Soup thicken for 3-4 minutes at medium-low heat—stirring gently helps it emulsify properly. Adding the 1 cup milk and ½ cup melted butter too quickly can also create lumps. Always stir frequently during this step for a velvety texture.
Can I use pre-cooked chicken instead of raw?
If you're using pre-cooked chicken, skip the initial boiling step. Just add the 1.5 lb diced chicken breast (cooked and cooled) directly to the pot with the 1.5 lb penne pasta and 6 cups water. The pasta will still cook through in 12-14 minutes while absorbing flavors from the chicken. Just make sure it's fully cooked before adding it.
How do I adjust the seasoning if the dish tastes bland?
Taste as you go! After adding all ingredients, let it simmer for 5 minutes and then adjust seasoning. Start with an extra pinch of 1 tsp salt or ½ tsp black pepper—often that's all it needs. For extra depth, add a splash of chicken broth (about ¼ cup) to balance flavors before serving. The garlic powder and onion powder should already provide a solid base.
Is it okay to add cheese to this recipe?
Cheese works beautifully! Stir in ½ cup shredded cheddar or ¼ cup ricotta during the last 2 minutes of simmering. For extra richness, top with crumbled feta or Parmesan just before serving. The cheese will melt into the creamy sauce, enhancing the flavor without making it too heavy.
What’s the best way to reheat leftovers?
Gentle reheating preserves texture. Transfer portions to a microwave-safe dish and cover loosely with a damp paper towel. Heat on medium for 1-2 minutes, stirring halfway. For stovetop, warm on low heat in a pot with 1-2 tablespoons water until hot. Stir in a splash of milk if the sauce thickens too much. Leftovers taste even better the next day!