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This one-pot Campbell's Cream of Chicken and Pasta recipe delivers restaurant-style comfort in just 25 minutes—no fancy techniques required. I developed it during a particularly busy week when I needed a creamy, foolproof dinner that came together faster than takeout.
The secret lies in cooking the pasta directly in the soup, allowing the flavors to meld perfectly without overcooking.
What makes this recipe special is its simplicity and versatility. You'll use just five core ingredients—Campbell's Cream of Chicken Soup, elbow pasta, milk, butter, and optional protein like shredded chicken—to create a dish that's rich, velvety, and packed with familiar comfort.
The pasta absorbs the creamy broth as it cooks, eliminating the need for separate pots or complicated methods. This is the kind of meal that transforms a weeknight into a cozy, satisfying experience.
The result is a creamy, golden-hued pasta dish with tender noodles and a sauce so rich it coats every bite. The texture is velvety, not watery, and the flavor is perfectly balanced—savory from the soup, creamy from the milk, and just slightly tangy from the butter.
It's the kind of dish that feels indulgent but comes together with minimal effort, making it ideal for busy families or anyone craving a comforting meal without the fuss.
Serve this one-pot wonder with a sprinkle of fresh parsley or a side of garlic bread for the ultimate comfort-food experience. It reheats beautifully, too, so leftovers taste just as good the next day. Let's get cooking—this recipe is about to become a weeknight staple.
Ingredients for campbell's cream of chicken and pasta
Five core ingredients transform into velvety, restaurant-style comfort in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🍲 | 2 cans | Condensed, 10.5 oz each can |
| Elbow Pasta 🍝 | 8 oz | Medium or small size preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 3 tbsp | Cold, cubed for even melting |
| Shredded Cooked Chicken 🍗 | 1 ½ cups | Optional, rotisserie preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Powder 🧄 | ½ tsp | For added depth |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra richness |
The Campbell's Cream of Chicken Soup forms the flavor foundation—always use the condensed version for proper texture. For optimal results, grab the original recipe canned soup from any major grocery store aisle, not the low-sodium or organic varieties unless you prefer a milder taste. The elbow pasta should be medium or small size to cook evenly in the broth; Barilla or De Cecco brands are ideal for consistent texture. Pre-shredded chicken works in a pinch, but rotisserie chicken from the deli section provides superior moisture retention and flavor. If you're using heavy cream for extra richness, Hormel or Organic Valley brands offer the best balance of fat content and quality.
No Campbell's soup on hand? Homemade cream of chicken soup works—simmer 2 cups chicken broth with 1 cup shredded chicken, 1/4 cup heavy cream, and 1 tbsp flour until thickened. Substituting milk for cream? Use 2% or whole milk for comparable richness. For the pasta, penne or farfalle can replace elbow macaroni if needed, though cooking times may vary slightly. The garlic powder and black pepper are non-negotiable for depth, but if you prefer fresh garlic, mince 1 clove and sauté it briefly before adding the soup. Always use Diamond Crystal kosher salt for precise measurements—it's 20% less salty than table salt, giving you better control over seasoning.
This dish reheats beautifully, maintaining its creamy texture—simmer for 3-4 minutes on the stove or microwave for 1 minute with a splash of water. Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for 3 months by portioning into single servings. For meal prep, double the recipe and freeze half; the pasta holds up exceptionally well to freezing. Garnish with fresh parsley just before serving to maintain vibrant color and freshness. The optional heavy cream can be added at the end of cooking for a restaurant-quality finish, but omit it if you prefer a lighter texture.
Why You'll Love This Recipe
- 20-Minute Rescue Dinner: I swear by this when I’m staring at the fridge at 6:30 PM wondering what to feed everyone. Just melt butter, toss in pasta, pour the soup and milk—boom, dinner’s ready. No chopping, no stress, just warm, creamy comfort in record time.
- Creamy Without the Fuss: Honestly, the milk and butter combo with Campbell’s soup makes this ridiculously rich without needing heavy cream or fancy techniques. The shredded chicken adds protein, but the real magic? That velvety texture—smooth enough to make you forget it’s basically a pantry hack.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The leftovers reheat like a dream (just add a splash of milk if it gets too thick), and the kids actually eat it cold in their lunches. Pack it in jars, and it’s a hit at school—no sad, wilted salads here.
- Budget Stretch Star: I make this when I’ve got a half-can of soup or a bag of chicken left over. The milk and butter are cheap, the pasta’s a staple, and suddenly I’ve got a full meal for half the cost of takeout. Plus, it stretches to feed four for under $10—no joke.
Step-by-step instructions for creamy chicken and pasta
This one-pot method delivers rich, velvety comfort with minimal cleanup.
Melt Butter and Toast Pasta in One Pot
In a large, deep pot with a tight-fitting lid, melt the 3 tablespoons unsalted butter over medium heat until it foams and smells nutty. Add the 8 ounces elbow pasta and stir to coat evenly in the butter. Toast the pasta for 2-3 minutes, stirring frequently, until it turns a pale golden color and releases a toasty aroma.
This step prevents the pasta from becoming mushy later. The butter creates a flavorful foundation while the slight toasting enhances the pasta's texture. If the butter browns too quickly, reduce the heat slightly to prevent burning. Once the pasta is lightly toasted, add 1 cup whole milk and stir to combine, letting it simmer for 1 minute to infuse the milk with the buttery flavor.
Incorporate Chicken and Seasonings
Pour in the 2 cans Campbell's Cream of Chicken Soup and stir vigorously to dissolve any lumps. Add the 1.5 cups shredded cooked chicken, breaking up any large clumps with a wooden spoon. Sprinkle in the 0.5 teaspoon garlic powder, 0.5 teaspoon Diamond Crystal kosher salt, and 0.25 teaspoon black pepper, stirring well after each addition.
The chicken should be evenly distributed throughout the mixture. If using rotisserie chicken, ensure it's fully shredded—larger pieces will take longer to cook through. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to medium-low heat. Cover with the lid and let it simmer for 10 minutes, stirring occasionally to prevent sticking.
Thicken and Finish with Heavy Cream
After 10 minutes, taste the mixture. If it's already creamy to your liking, proceed to the next step. If it needs thickening, stir in the 0.25 cup heavy cream and simmer uncovered for an additional 2-3 minutes until the sauce reaches a velvety consistency. The cream should blend smoothly without curdling—if it starts to separate, whisk vigorously to re-emulsify.
Here's the thing—this is the moment that matters: the sauce should coat the back of a spoon and cling to the pasta without being gluey. If it's still too thin, simmer uncovered for another 1-2 minutes to reduce further. The pasta should be tender but still hold its shape slightly—elbow pasta typically takes about 12-15 minutes total cooking time from raw in this method.
Garnish and Serve Immediately
Remove the pot from heat and let it sit for 1 minute to thicken slightly. Stir in the 0.25 cup chopped fresh parsley, reserving a few sprigs for garnish. The parsley adds a bright contrast to the rich, creamy sauce. Taste again and adjust seasoning if needed—this dish often needs a touch more salt or pepper to balance the creaminess.
Serve immediately in deep bowls, garnished with the reserved parsley. The dish should be piping hot with a glossy, creamy sauce that clings to every strand of pasta. Each bite should deliver tender pasta, tender chicken, and a velvety sauce that feels luxurious. For extra comfort, pair with crusty bread to soak up every last drop of that creamy goodness.
Pro Tips For Making Campbell'S Cream Of Chicken And Pasta
- Boil Pasta Separately: DESCRIPTION: I learned this the hard way—dumping elbow pasta straight into the soup mix turns it into a gluey mess. Cook the pasta in salted boiling water until al dente (about 11 minutes), then drain and set aside. This keeps the texture perfect and prevents that sad, mushy disaster.
- Melt Butter Slowly: DESCRIPTION: Don’t toss that butter in all at once—it’ll scald the milk and make your sauce break. Warm the soup and milk together first, then whisk in the butter a pat at a time while stirring constantly. Sounds fussy, but it guarantees a creamy finish, not a curdled one.
- Shred Chicken Fresh: DESCRIPTION: That pre-shredded chicken from the deli? Skip it. It’s dry and rubbery. Use rotisserie chicken or poach your own, then shred it with two forks right before mixing. The moisture stays locked in, and the flavor pops—no sad, chewy bites here.
- Stir Early, Stir Often: DESCRIPTION: Let the soup simmer uncovered for 5 minutes after adding milk and butter, stirring every 30 seconds. This evens out the heat and prevents those stubborn hot spots where the sauce might seize up. (Yes, even if you’re impatient like me.)
Creative variations of campbell's cream of chicken and pasta
Creamy Mushroom Twist
Swap the chicken for 8 oz sliced mushrooms (cremini or white) and add 1 tbsp fresh thyme when toasting the pasta. Use ½ cup heavy cream instead of milk for extra richness. The mushrooms add an earthy depth that pairs beautifully with the creamy sauce.
I often finish this version with a sprinkle of grated Parmesan cheese and a pinch of nutmeg for warmth. 🍄
Spicy Cajun Kick
Transform this into a Cajun-inspired dish by adding 1 tbsp Cajun seasoning (like Tony Chachere's) when incorporating the chicken. Stir in ½ tsp smoked paprika and ¼ tsp cayenne pepper for heat.
For extra boldness, add ½ cup cooked andouille sausage along with the chicken. Serve with hot sauce on the side for those who love a fiery finish. 🌶️
Lighter Lemon Herb Version
For a lighter take, replace the milk with 1 cup chicken broth and add zest and juice of 1 lemon along with 1 tbsp fresh dill or parsley. Use ½ cup low-fat Greek yogurt instead of heavy cream to keep it creamy but lighter.
This version is perfect for a spring or summer dinner when you want something fresh but still comforting. 🍋
Cheesy Broccoli Casserole
Turn this into a cheesy broccoli casserole by adding 2 cups chopped broccoli florets during the simmering phase. Stir in 1 cup shredded cheddar cheese and ½ cup crushed Ritz crackers before serving.
Broil for 2-3 minutes at the end to create a golden, crispy topping. This hearty version is perfect for a family dinner or potluck. 🧀
Italian-Inspired Alfredo
For an Italian twist, replace the chicken with ½ cup grated Parmesan cheese and ¼ cup heavy cream. Add 1 tbsp dried basil and ½ tsp red pepper flakes for a subtle kick.
Toss in ½ cup sun-dried tomatoes (chopped) for a pop of color and acidity. This version feels like a restaurant-quality Alfredo pasta without the fuss. 🍝
Meal Prep Power Bowl
Double the recipe and store leftovers in airtight containers for up to 4 days. Reheat on the stovetop with a splash of milk or broth to restore creaminess. For a meal prep-friendly version, add ½ cup cooked quinoa to the pot during the final 5 minutes of cooking.
This adds extra protein and fiber, making it a balanced, portable lunch option. 💪
Nutrition facts
Frequently asked questions
Can I make this without chicken?
This creamy pasta works beautifully as a vegetarian dish. Simply omit the chicken and add 1 cup frozen peas or corn during the final 5 minutes of cooking. For extra protein, stir in ½ cup chickpeas or ½ cup cooked lentils instead. The creamy sauce will still coat the pasta perfectly, creating a rich, comforting meal.
Why did my sauce turn out too thin?
This usually happens when the pasta absorbs too much liquid. To fix it, simmer the mixture uncovered for 2-3 extra minutes to reduce the sauce. If it's still too thin, stir in 1 tablespoon cornstarch mixed with 2 tablespoons cold water and cook for another 1 minute until thickened. The key is patience—let it reduce naturally rather than rushing the process.
Can I use a different type of pasta?
Elbow pasta is ideal because its shape holds up well in creamy sauces, but you can substitute penne, farfalle, or rotini. Avoid long pasta like spaghetti as it tends to break in creamy sauces. For best results, choose medium or small shapes that cook evenly in 12-15 minutes. If using a different brand, check the package for al dente cooking times.
How do I make this dish kid-friendly?
For picky eaters, reduce the garlic powder to ¼ teaspoon and omit the parsley garnish. Stir in ½ cup finely shredded cheddar cheese during the final 2 minutes of cooking for extra appeal. Serve with buttered breadsticks or garlic bread on the side to make it feel like a fun meal. Kids often love the creamy texture and mild flavors.
Can I bake this into a casserole?
Yes! Transfer the cooked pasta to a greased 9x9-inch baking dish and top with ½ cup shredded mozzarella and ½ cup crushed crackers. Bake at 375°F for 10-12 minutes until bubbly and golden. This makes a great freezer meal—just assemble before baking and refrigerate for up to 3 days or freeze for 2 months.