Soups & Stews
Transforming a pantry staple into a creamy, comforting one-pot meal, this Campbell's Cream of Chicken Soup and Pasta recipe delivers restaurant-quality results in just 20 minutes. Growing up in Georgia, I learned that the best comfort food often comes from simple ingredients—this dish proves that theory with every bite.
The beauty of this recipe lies in its effortless preparation: no chopping, no fuss, just one pot that handles everything from boiling pasta to blending flavors. The soup's rich, velvety base combines perfectly with al dente pasta, creating a dish that's both hearty and satisfying.
For extra depth, I add tender chicken and fresh herbs, but even without them, the flavors shine.
What you'll end up with is a creamy, velvety pasta dish that's warm, inviting, and packed with comforting flavors. The aroma alone will have everyone gathered around the table, and the texture—tender pasta in a luscious sauce—is impossible to resist.
This is the kind of meal that feels like a hug on a plate.
Perfect for busy weeknights or cozy family dinners, this recipe scales easily to feed a crowd or serves as a simple, satisfying meal for two. The best part? It comes together faster than takeout, with minimal cleanup. Let's get cooking!
Ingredients for campbell's cream of chicken soup and pasta
Pantry staples plus a few fresh touches—this one-pot wonder comes together faster than takeout.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🍲 | 2 cans | Condensed, 10.5 oz each |
| Uncooked Penne Pasta 🍝 | 8 oz | Or any short pasta shape |
| Diced Chicken Breast 🍗 | 1 cup | Pre-cooked, shredded or diced |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for richness |
| Garlic Cloves 🧄 | 2 cloves | Minced, for depth |
| Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Dried Thyme 🍃 | ½ tsp | Or 1 tsp fresh thyme |
| Grated Parmesan Cheese 🧀 | ¼ cup | Freshly grated preferred |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra creaminess |
The soup is the star here, so grab the good stuff—Campbell's Cream of Chicken (the canned kind) is a game-changer. I always pick up the condensed version at Kroger or Walmart—it’s cheaper and lasts forever. For the pasta, penne or rotini work best—they hold up in the sauce without getting mushy. The chicken? Pre-cooked rotisserie chicken saves time, but if you're making it from scratch, season it well before adding to the pot. Fresh parsley might be a stretch, but dried parsley in a pinch still adds brightness. Just don’t skip the garlic—it’s the secret to that restaurant-quality depth!
No heavy cream? Skip it—this dish is still creamy enough thanks to the milk and soup. Short on fresh herbs? Dried thyme or basil at half the amount works, but fresh is worth the splurge if you’ve got it. The Parmesan? Pre-grated is fine, but freshly grated melts better—worth the extra minute. For extra richness, stir in 2 tbsp sour cream at the end. And if you’re feeding a crowd, double the soup and pasta—this scales like a dream. The key is patience when stirring in the pasta: let it cook just until al dente, then remove from heat to finish with the cream and cheese so it doesn’t turn to mush.
This reheats like a dream—just add a splash of milk or water to loosen it up. Keeps for 3-4 days in the fridge, but honestly, it’s gone in one sitting. For leftovers, freeze in portions for up to 3 months. Pro tip: Make a double batch and freeze half—weeknight dinners just got easier. And if you’re serving it for company, garnish with extra Parmesan and parsley. Trust me, it’ll look (and taste) like you slaved over it.
Why You'll Love This Recipe
- Five-Minute Prep: I swear, this is the kind of dish where you can have dinner on the table while you’re still waiting for the water to boil. Toss in raw chicken, dump in the soup, add pasta—no chopping, no measuring cups, just done. Honestly, I’ve made it with my hands full of laundry and still had seconds.
- Creamy Without the Effort: That perfect balance of rich soup and tender chicken? It’s all in the milk—just a splash makes the sauce velvety without curdling. The parsley at the end? Fresh pop of brightness that cuts through the heaviness, like a little green hug in every bite.
- Lunchbox Magic: Between us, this is my secret weapon for packing leftovers. Cold or reheated, the pasta stays al dente and the chicken stays juicy—no sad, rubbery messes here. My kids actually ask for it in their lunchboxes, and that’s saying something.
- Budget-Friendly Feast: A can of soup, a bag of pasta, a couple chicken breasts—this feeds four for under $10. I’ll be real: I’ve served it at book club, potlucks, and even a last-minute dinner party, and no one ever guessed how little it cost. Solid every time.
Step-by-Step instructions for creamy chicken pasta
This one-pot wonder delivers restaurant-style comfort in minutes—creamy, rich, and packed with flavor.
🍳 Step 1: Cook the Pasta in Soup
In a large pot or deep skillet, combine the 2 cans Campbell's Cream of Chicken Soup and 8 oz uncooked penne pasta. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking. The pasta will absorb the soup as it cooks—this is what makes it so creamy!
Cook for 12-14 minutes, stirring every 2-3 minutes to ensure even cooking. You'll know it's done when the pasta is al dente (tender but still slightly firm to the bite) and most of the liquid has been absorbed. If it finishes too early, just cover and let it sit off the heat for a minute to finish cooking in the residual heat.
🍳 Step 2: Add Chicken, Milk, and Aromatics
Once the pasta is nearly done, stir in the 1 cup diced chicken breast, 0.5 cup whole milk, 2 tbsp butter, 2 minced garlic cloves, 0.5 tsp salt, 0.25 tsp black pepper, and 0.5 tsp dried thyme. The milk will create that velvety texture, while the garlic and thyme add depth. Let everything simmer together for 3-4 minutes until the chicken is heated through and the flavors meld.
If the mixture looks too thick, add 2-3 tablespoons of water to loosen it slightly. The sauce should coat the back of a spoon but still be spoonable—not watery, not gluey. This is where the magic happens—simple ingredients transforming into something luxurious.
🥘 Step 3: Finish with Cream and Cheese
Reduce heat to low and stir in the 0.25 cup heavy cream and 0.25 cup grated Parmesan cheese. Let it simmer gently for 2-3 minutes until the cream is fully incorporated and the cheese has melted smoothly into the sauce. The dish should be creamy, rich, and perfectly balanced—not overly heavy, but deeply satisfying.
Taste and adjust seasoning if needed. I like to add a pinch more salt or a crack of black pepper to taste. The heavy cream adds a luxurious finish, but if you prefer a lighter texture, you can skip it and just use the milk for a still-delicious result.
🍽️ Step 4: Garnish and Serve
Transfer the creamy pasta to serving bowls and top each portion with 0.25 cup chopped fresh parsley. The parsley adds a bright, fresh contrast to the rich flavors and makes the dish look stunning. Serve immediately while it's hot—this pasta tastes even better when enjoyed fresh from the pot.
For extra comfort, pair it with a side salad or crusty bread to soak up every last bit of that creamy sauce. This one-pot recipe is perfect for busy weeknights, meal prep, or whenever you crave a cozy, creamy dish that feels like a hug in a bowl.
Pro Tips For Making Campbell'S Cream Of Chicken Soup And Pasta
- Cook Chicken Separately: The canned soup tastes better when the chicken isn’t boiled to death in it. Sear your diced chicken in a pan first—just until it hits 165°F—then stir it into the soup after the pasta’s cooked. That way, it stays juicy instead of turning into rubbery chunks.
- Add Milk Last: Pouring whole milk straight into the hot soup makes it split and turn grainy. Instead, whisk in just a splash (¼ cup) to warm it first, then let the soup cool slightly before adding the rest. Your sauce will stay silky, not curdled.
- Don’t Overcook the Pasta: Penne in creamy soup needs about 1 minute less than package instructions. If you’re nervous, test a piece at 10 minutes—it’ll finish cooking in the soup. Overcooked pasta turns mushy and swims in a watery mess.
- Toast the Parsley: Chop your parsley fine, then toss it in a dry pan for 10 seconds until fragrant. The heat deepens its flavor and prevents it from wilting into a sad, soggy garnish. A little crispness makes all the difference.
Regional styles of this recipe
Southern Comfort Twist
In Georgia and the Carolinas, we take this dish up a notch by adding smoked gouda cheese instead of Parmesan—it melts into a creamy, slightly tangy sauce that’s pure comfort food. I like to stir in ½ cup shredded smoked gouda alongside the Parmesan in Step 3.
For extra depth, add ½ tsp smoked paprika to the aromatics in Step 2. This version feels like a hug from your grandma’s kitchen. 💛
Italian-Inspired Upgrade
For a more authentic Italian feel, swap the chicken for Italian sausage (like Calabrese or mild Italian) and add ½ cup sun-dried tomatoes chopped into the sauce. Cook the sausage first until browned, then proceed with the recipe.
Finish with fresh basil instead of parsley for that classic Italian touch. This version tastes like you’ve just stepped into a trattoria in Rome. 🍝
Creamy Tex-Mex Fusion
Give this dish a Southwestern makeover by adding 1 cup black beans and ½ cup corn to the pot in Step 2. Stir in ½ tsp cumin and ¼ tsp chili powder with the other aromatics.
Top with crumbled cotija cheese and cilantro instead of parsley. The black beans add heartiness while keeping the dish creamy and satisfying. This is my go-to for a quick Tex-Mex night. 🌶️
Vegetarian-Friendly Version
Skip the chicken entirely and add 1 cup sliced mushrooms and 1 cup spinach in Step 2. For extra protein, stir in ½ cup chickpeas or 1 cup roasted chickpeas at the end.
Use nutritional yeast instead of Parmesan for a cheesy, umami-rich flavor. This version is just as creamy and satisfying—perfect for plant-based eaters. 🌱
Kid-Approved Mac & Cheese
Turn this into a kid-friendly mac and cheese by using extra sharp cheddar instead of Parmesan and adding ½ cup diced ham or hot dogs in Step 2. For a fun twist, stir in ½ cup peas at the end.
Kids love the familiar flavors, and parents will appreciate the creamy, one-pot convenience. This is my secret weapon for picky eaters. 🧀
Spicy Cajun Kick
Add a Louisiana flair by stirring in ½ tsp Cajun seasoning and ¼ tsp cayenne pepper with the other aromatics. For extra heat, add 1-2 sliced jalapeños in Step 2.
Top with green onions and a dash of hot sauce. This version brings the heat while keeping the creamy, comforting texture. Perfect for spice lovers! 🔥
Nutrition facts
Frequently asked questions
Can I use this recipe with other Campbell's soups?
This one-pot method works beautifully with Campbell's Cream of Mushroom, Potato, or even Broccoli Cheddar soups. For best results, stick with creamy soup varieties—they'll create that rich, velvety texture when combined with pasta. Just adjust seasonings to taste, as some soups may be saltier than Cream of Chicken.
How do I prevent the pasta from getting mushy?
Cook the pasta in the soup for just 1-2 minutes less than package instructions suggest, then remove from heat to finish cooking in the residual heat. Stirring frequently and using a large pot prevents sticking. If it looks too dry, add 1-2 tablespoons of milk or water to loosen the sauce.
Can I make this dish ahead of time?
Yes! This recipe actually tastes better the next day as flavors meld. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with 2-3 tablespoons of milk or water to restore creaminess. For freezing, portion into containers and freeze for up to 3 months—thaw overnight in the fridge.
What's the secret to extra creamy texture?
The magic comes from whole milk and heavy cream combined with the soup's natural starches. For even more richness, stir in 2 tablespoons of sour cream at the end. If your mixture separates, whisk vigorously or blend briefly with an immersion blender. Always cook pasta al dente—overcooking releases excess starch and can make the sauce gluey.
How can I make this gluten-free?
Swap regular pasta for gluten-free penne (like Barilla or Jovial) and use gluten-free chicken broth if making your own. Check Campbell's Cream of Chicken Soup label—most varieties are gluten-free, but verify before purchasing. For extra binding, add 1 tablespoon cornstarch mixed with 1 tablespoon water to the sauce at the end.