Campbell’s Cream of Chicken and Pasta Recipe: One-Pot Creamy Comfort in 20 Minutes

This Campbell’s cream of chicken and pasta recipe turns a pantry staple into a one-pot creamy comfort dish that’s perfect for busy weeknight dinners. I developed this recipe during a particularly busy stretch when I needed something foolproof, creamy, and ready in under 20 minutes—no fancy techniques required.

The secret lies in balancing the soup’s richness with perfectly cooked pasta and tender chicken, all simmering together until the sauce thickens just right.

This method eliminates the need for separate pots or complicated steps, making it ideal for anyone who wants restaurant-quality results without the effort. The creamy sauce coats every strand of pasta and every bite of chicken, creating a dish that feels indulgent yet remains simple to prepare.

Whether you’re feeding a family or just craving comfort, this recipe delivers satisfaction with minimal cleanup.

By the time you’re done, you’ll have a creamy, velvety pasta dish with tender chicken pieces swimming in a rich, velvety sauce. The aroma alone will have everyone gathering around the table, and the first bite will prove why this one-pot wonder is a staple in my kitchen.

Let’s get cooking—this dish is easier than it looks.

Bonus tip: Garnish with fresh parsley or a sprinkle of black pepper for a touch of brightness that elevates the dish without overpowering its creamy essence. The versatility of this recipe means it works just as well for a quick lunch as it does for a hearty dinner.

Here’s everything you need to make it perfect every time.

Ingredients for campbell’s cream of chicken and pasta

Pantry staples plus a few fresh touches—this one-pot dish comes together faster than takeout.

The soup is the foundation, so grab Campbell’s Cream of Chicken—the original, not the low-fat version. That extra fat is what makes it creamy. I always keep a few cans on hand because this is my go-to for lazy nights. The pasta? Small shells or penne hold up best in the sauce without getting mushy. Chicken breast stays tender when cubed into 1-inch pieces—bigger chunks stay chewy. If you’re short on time, frozen cubed chicken works too (no thawing needed).

No milk? Half-and-half or heavy cream works in a pinch, but it’ll be richer. Cheese hater? Swap the cheddar for Parmesan or cream cheese—both add depth. Fresh parsley is ideal, but dried works at one-third the amount. Want more flavor? Add ½ tsp onion powder or a pinch of smoked paprika. The butter is non-negotiable—it’s what makes the sauce silky. No butter? Olive oil in a bind, but it won’t taste the same.

This reheats beautifully—just add a splash of milk or water to loosen the sauce. Keeps for 3-4 days in the fridge, freezes for 2 months. I always double the recipe because leftovers taste even better the next day. Garnish with fresh parsley right before serving—it adds a pop of color and brightness that makes the dish feel special. Store any extra sauce in a jar for future soups or casseroles.

Step-by-step instructions for creamy chicken pasta

This one-pot wonder delivers rich, creamy comfort with minimal cleanup.

In a large pot, melt the 2 tablespoons butter over medium-high heat. Add the 1.5 lb boneless chicken breast, cubed into 1-inch pieces, and cook for 5-6 minutes until the edges turn opaque and the chicken loses its pink color. This ensures the chicken starts cooking through before we add liquid.

Here’s the thing—don’t overcrowd the pot. If your pan is too full, cook the chicken in batches to prevent steaming instead of browning. You want those edges to develop a light golden crust for extra flavor. Once the chicken is mostly cooked, sprinkle it with 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.5 teaspoon garlic powder. Stir gently to coat evenly.

Pour in the 2 cans Campbell’s Cream of Chicken Soup and stir to combine with the chicken. The soup will immediately start to thicken slightly as it heats up. Add the 8 oz uncooked pasta (small shells or penne work best) and the 1 cup water. Stir everything together until the pasta is fully submerged and the mixture bubbles gently.

Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover the pot with a lid and let it simmer for 8-10 minutes, stirring occasionally. You’re looking for the pasta to become tender but still have a slight bite—this ensures it finishes cooking perfectly in the creamy sauce. The sauce should start to thicken naturally as the pasta cooks.

Once the pasta is al dente, stir in the 0.5 cup whole milk and 1 cup shredded cheddar cheese. The cheese will begin to melt almost immediately, creating a luscious, velvety texture. If the sauce looks too thick, add a splash of the 1 cup water you reserved earlier—just enough to reach your desired consistency. Here’s where it gets good: the sauce should coat the back of a spoon smoothly without being watery.

Taste and adjust the seasoning. You might need a pinch more salt or a crack of black pepper to balance the flavors. Sprinkle in the 1 tablespoon dried parsley and stir until evenly distributed. The parsley adds a bright, herbal note that cuts through the richness of the cheese and cream.

Remove the pot from heat and let it sit for 2 minutes to thicken slightly. This resting period allows the flavors to meld together perfectly. Before serving, sprinkle the top with 2 tablespoons fresh parsley for a pop of color and freshness. The parsley not only looks beautiful but also adds a subtle earthy flavor that complements the creamy sauce.

Serve immediately while warm. The dish should be creamy, comforting, and packed with tender chicken and perfectly cooked pasta. Each bite delivers a balance of rich, cheesy sauce and hearty protein—exactly what you’d expect from a classic comfort dish. Enjoy straight from the pot for that extra cozy feel, or transfer to bowls for a more formal presentation.

Wine and beer pairings for this campbell’s cream of chicken and pasta

Light White Wine

This creamy pasta pairs beautifully with a crisp Chardonnay from California’s Sonoma Coast—its bright acidity and buttery notes complement the dish’s richness without overpowering it. I always reach for a Kendall-Jackson Vintner’s Reserve ($15) for its perfect balance of citrus and vanilla undertones.

The wine’s slight oakiness enhances the cheesy sauce, while its crisp finish cuts through the creaminess. 🍷

Crisp Lager

For beer lovers, a German Pilsner like Warsteiner or Stella Artois is ideal—their clean, refreshing profiles cleanse your palate between bites. The subtle malt sweetness in these lagers mirrors the dish’s creamy texture, while their effervescence balances the richness.

If you prefer something bolder, a Belgian Witbier like Hoegaarden adds a coriander and citrus note that brightens the dish. 🍺

Creamy Dessert Wine

If you’re serving this as a dinner centerpiece, consider a Moscato d’Asti for dessert—its light sweetness and fizzy texture echo the dish’s creaminess. The Saracco Moscato ($12) is my go-to; its floral and peach notes provide a delightful contrast to the savory pasta.

For a more robust pairing, a late-harvest Riesling like Dr. Loosen Blue Slate adds honeyed depth that complements the cheddar and chicken.

Coffee or Tea Pairings

After dinner, a dark roast coffee with medium body—like Peet’s Major Dickason’s Blend—enhances the dish’s creamy richness. The coffee’s caramel and chocolate notes harmonize with the cheesy sauce.

For tea lovers, a chamomile or Earl Grey with a splash of milk provides a soothing finish that balances the meal’s heartiness. 💫

Cocktail Complements

A Manhattan (rye whiskey, sweet vermouth, bitters) adds a sophisticated touch—its herbal and spiced notes contrast the dish’s creaminess. For something lighter, a gin and tonic with a twist of lemon brightens the palate.

If you’re feeling festive, a whiskey sour with bourbon and lemon juice adds a tangy contrast that cleanses between bites.

Frequently asked questions