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This Campbell’s cream of chicken and pasta recipe turns a humble pantry staple into a rich, one-pot comfort meal that warms the soul. This recipe delivers restaurant-quality results in just 20 minutes—perfect for busy weeknights when you still crave something hearty.
The secret lies in balancing the soup's richness with the right pasta and protein, creating a dish that's both satisfying and effortless.
What sets this version apart is the foolproof technique of combining elbow pasta directly with the soup, eliminating the need for separate boiling. Adding chicken breast ensures a complete protein while keeping the dish light enough for an everyday meal.
The creamy texture comes from a simple but effective trick: stirring in a splash of milk at the end to smooth out the sauce without overpowering the flavors.
By the time you're done, you'll have a steaming pot of creamy, comforting pasta where every bite delivers tender chicken, al dente noodles, and that signature Campbell's flavor—all in one cohesive, velvety dish.
The aroma alone will have everyone gathered at the table, and the best part? Only one pot to clean afterward. Let's get cooking.
This recipe works equally well as a standalone meal or paired with garlic bread and a simple green salad. For extra depth, consider adding a sprinkle of fresh parsley or a dash of hot sauce to taste.
The possibilities are endless, but the foundation remains the same: simple ingredients, minimal effort, and maximum comfort.
Ingredients for campbell's cream of chicken and pasta
Pantry staples meet restaurant-quality comfort in this one-pot Campbell's cream of chicken and pasta recipe.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🍲 | 2 cans | Condensed, undiluted for richness |
| Elbow Pasta 🍝 | 8 oz | Uncooked, medium or small size |
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | For extra richness |
| Garlic Cloves 🧄 | 2 cloves | Minced for aroma |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Salt 🧂 | 1 tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Garlic Bread 🍞 | 2 slices | Store-bought or homemade |
| Hot Sauce 🔥 | 1 tbsp | Optional, for serving |
The Campbell's soup is the foundation—condensed, not ready-to-serve, for that signature richness. Grab the classic cream of chicken flavor (not the low-fat version) for the best texture. The chicken breast should be boneless, skinless, and cut into even pieces so they cook through without drying out. Costco or Walmart usually have good prices on frozen chicken breasts, which work just as well as fresh. For the pasta, medium or small elbow noodles hold up best in the creamy sauce without getting mushy.
No milk on hand? Half-and-half or evaporated milk work in a pinch, though the dish will be slightly lighter. Short on butter? Olive oil or extra chicken fat from the pan keeps things creamy. The garlic can be jarred minced if fresh isn't available, but fresh has more punch. For the parsley, dried works at one-third the amount, but fresh adds vibrant color and brightness. The hot sauce is optional but worth having on hand—Tabasco or Sriracha both work perfectly.
This dish reheats beautifully—just add a splash of milk to restore creaminess. Keeps in the fridge for 4-5 days sealed tightly. The garlic bread pairs perfectly and can be toasted while the pasta simmers. For meal prep, portion the pasta into containers with a side of hot sauce. The flavors actually improve after the first night as everything melds together.
Why You'll Love This Recipe
- Here’s what sold me: the soup’s built-in richness means I don’t have to master roux or whisk flour into a paste. A splash of milk and a pat of butter turns it from good to oh-wow—silky, velvety, with just enough chicken flavor to make it feel special.
- I’ll be real: this feeds four for under $10, and the chicken stretches across two meals. The soup’s the star, but adding milk and butter makes it taste like I spent hours—when really, I just set a timer and stirred once. That’s the magic.
Step-by-step instructions for creamy chicken pasta
This one-pot method delivers rich, creamy comfort in minutes using simple pantry staples.
Cook the Chicken and Pasta Together
In a large pot, combine the 1.5 lb boneless skinless chicken breast (cut into bite-sized pieces), 8 oz elbow pasta, 2 cans Campbell's Cream of Chicken Soup, 0.5 cup whole milk, and 2 tbsp unsalted butter. Bring to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. The pasta will absorb liquid as it cooks, so don't add extra water.
Cook for 12-15 minutes, stirring every 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the pasta is tender. You'll know it's ready when the chicken pieces easily pull apart and the pasta has a slight bite. If the mixture thickens too much before the chicken is done, add ¼ cup water to loosen it.
Season and Simmer
Once the chicken and pasta are fully cooked, reduce heat to medium-low and stir in the 2 cloves minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Let the mixture simmer for 3-4 minutes to allow the garlic to infuse its flavor. The sauce should now be creamy and well-combined, with the pasta fully coated.
Taste and adjust seasoning if needed—this is where the 1 tsp salt and 0.5 tsp black pepper make their impact. The dish should be flavorful but not overly salty. If the sauce is too thin, simmer uncovered for another 2 minutes to thicken slightly. The whole milk and Campbell's Cream of Chicken Soup work together to create that signature creamy texture without requiring extra thickening agents.
Garnish and Serve
Remove the pot from heat and stir in the 0.25 cup chopped fresh parsley. The parsley adds a bright finish that cuts through the richness of the cream sauce. Let the dish rest for 2-3 minutes to allow the flavors to meld together. This resting period ensures the sauce fully coats the pasta and chicken, creating a cohesive bite.
Serve immediately with 2 slices garlic bread on the side. For an extra kick, offer the 1 tbsp hot sauce for those who enjoy a little heat. The garlic bread soaks up any leftover sauce, making this a truly satisfying one-pot meal. The combination of tender chicken, creamy pasta, and fresh parsley delivers on the comfort and creaminess promised.
Pro Tips For Making Campbell'S Cream Of Chicken And Pasta
- COOK THE CHICKEN FIRST: I learned this the hard way—skipping this step turns your creamy sauce into a watery mess. Poach the chicken in salted water until it hits 165°F (about 12-15 minutes), then shred it before adding to the soup. Cold chicken cools the soup down too much, forcing you to reheat it longer, which can make the sauce break.
- MELT THE BUTTER SLOW: Dumping cold butter into the hot soup? That’s how you get lumps. Instead, melt the butter first—low and slow—until it’s just slightly bubbling, then whisk in the milk before adding it to the soup. The gradual heat keeps the sauce silky, not clumpy.
- DON’T BOIL THE PASTA DRY: Overcooked pasta turns mushy in the creamy sauce. Cook elbow pasta al dente (1 minute less than package instructions), then drain and rinse briefly under cold water to stop cooking. Toss it straight into the warm soup—it’ll finish cooking perfectly without absorbing all the creaminess.
- STIR IN THE MILK LAST: Sounds weird, but it works: Add the milk after the soup and chicken are simmering, not at the start. The high heat breaks down the milk proteins faster, making the sauce richer without curdling. Stir in, let it thicken for 2 minutes, then add the pasta. Game changer.
Creative variations of these flavors
Creamy Mushroom Twist
Swap the chicken for 8 oz sliced mushrooms and ½ lb sausage (Italian or kielbasa) to create a hearty mushroom and sausage version. Sauté the mushrooms in 1 tbsp olive oil with 1 tsp thyme until golden before adding the pasta and soup.
The earthy mushrooms pair perfectly with the creamy sauce, while the sausage adds a satisfying meaty bite. 🍄
Spicy Cajun Chicken
Kick things up by seasoning the chicken with 1 tbsp Cajun seasoning (I love Tony Chachere’s) before cooking. Add ½ tsp smoked paprika and ¼ tsp cayenne pepper to the soup mixture for extra heat.
Serve with a side of cooling avocado slices to balance the spice. This version is a crowd-pleaser for those who love bold flavors.
Vegetarian Veggie Delight
For a plant-based version, omit the chicken and add 1 cup frozen peas and carrots along with 1 cup diced potatoes to the pot. Stir in ½ cup vegetable broth if the mixture gets too thick.
Top with ¼ cup shredded cheddar cheese and 2 tbsp grated Parmesan before serving. This keeps the creamy texture while making it vegetarian-friendly.
Baked Casserole Version
Transform this into a baked casserole by transferring the cooked mixture to a greased 9x13-inch baking dish. Top with ½ cup crushed Ritz crackers mixed with 2 tbsp melted butter, then bake at 375°F for 15 minutes until golden.
The cracker topping adds a delightful crunch that contrasts beautifully with the creamy pasta. Perfect for meal prep!
Lemon Pepper Twist
Brighten up the dish by adding 1 tbsp lemon zest and 1 tsp lemon pepper seasoning to the soup mixture. Finish with a squeeze of fresh lemon juice before serving.
The citrus notes cut through the creaminess while adding a refreshing twist. Garnish with extra lemon wedges for serving. This version feels lighter yet just as satisfying. 🍋
Nutrition facts
Frequently asked questions
Can I use a different type of pasta?
Elbow pasta works best because its shape holds up well in creamy sauces, but you can substitute with penne, fettuccine, or rotini. Avoid long, thin noodles like spaghetti—they'll get mushy. For extra flavor, try adding ½ cup ditalini or star-shaped pasta to the mix.
Why does my sauce get too thick?
This happens when the pasta absorbs too much liquid before the chicken cooks through. If it thickens prematurely, stir in ¼ cup water or milk to loosen it. For a smoother sauce, simmer uncovered for 2-3 extra minutes after the chicken is done. The milk and butter in the recipe help balance the texture naturally.
Can I make this dish ahead of time?
Yes! Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently on the stove with a splash of milk to restore creaminess. For best results, reheat only until warmed through—overcooking can make the pasta gummy. This dish actually tastes better the next day as flavors meld!
What if I don't have fresh parsley?
No problem! Use ¼ tsp dried parsley or swap for chives, basil, or cilantro for a different flavor profile. If you're out of all herbs, a pinch of lemon zest or grated Parmesan adds brightness. The parsley is mostly for garnish, so don't stress if you skip it entirely.
Is this dish kid-friendly?
The creamy texture and mild flavors make this a hit with kids. For picky eaters, serve the chicken and pasta separately or blend the sauce slightly for extra smoothness. You can also reduce the garlic slightly or omit the parsley. The one-pot method also makes cleanup easier, which parents will appreciate!