campbell cream of chicken soup pasta recipe
The Best campbell cream of chicken soup pasta recipe
Oh, this Campbell’s Cream of Chicken Soup Pasta recipe is one of those simple, reliable dishes that just makes everything feel better. There’s something about the rich, creamy broth mixed with tender pasta and that perfect blend of chicken and vegetables that hits the spot every single time. It’s not some fancy, complicated meal—it’s the kind of thing that comes together quickly without a lot of fuss, but it still feels indulgent and satisfying. My kids will eat it straight from the bowl, and my husband always asks if we can make it again, even if it’s just for a lazy Sunday dinner or a quick weeknight meal. It’s that kind of comfort food that doesn’t feel like a chore, yet it still tastes like home.
I love this recipe because it’s versatile enough to work for all kinds of occasions—whether it’s a light lunch after a long day, a simple dinner for the family, or even a make-ahead meal that reheats beautifully. The broth is packed with nutrients from the chicken and vegetables, and the cream adds a little richness that makes it feel nourishing rather than heavy. My kids swear by it, especially when they’re feeling under the weather—it’s comforting, easy to digest, and always makes them feel better. Plus, it’s one of those recipes that doesn’t require a ton of fresh ingredients, so it’s a great way to stretch a meal without sacrificing flavor. It’s that kind of no-stress, get-it-right-each-time kind of dish that I keep in my rotation year after year.
Campbell Cream of Chicken Soup Pasta
A comforting dish combining classic Campbell’s Cream of Chicken Soup with tender pasta for a quick and creamy meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 8 oz (225g) pasta (e.g., penne or fusilli)
- 2 tbsp olive oil
- 2 cups (500ml) Campbell’s Cream of Chicken Soup
- 1 cup (240ml) chicken broth
- 1 cup (100g) shredded cooked chicken
- 1 cup (100g) diced bell peppers
- 1 cup (100g) diced celery
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp salt
- ½ tsp black pepper
- 1 cup (100g) grated Parmesan cheese
👨🍳Directions
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1 Cook pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
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2 In a saucepan, heat olive oil over medium heat. Sauté onion, garlic, celery, and bell peppers for 5 minutes until softened.
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3 Pour in the Campbell’s Cream of Chicken Soup and chicken broth. Stir in thyme, parsley, salt, and pepper. Simmer for 5 minutes.
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4 Add the cooked chicken and simmer for another 2 minutes. Stir in the drained pasta and Parmesan cheese. Mix well until combined.
🔧Equipment
- Large pot
- Medium saucepan
- Wooden spoon or spatula
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell Cream of Chicken Soup Pasta Works
This Campbell’s Cream of Chicken Soup Pasta recipe is a lifesaver for busy families—it’s quick, comforting, and never fails to bring everyone together. Whether it’s a weeknight dinner or a make-ahead meal for a big gathering, the rich, creamy flavor keeps the taste satisfying without the fuss of complicated prep. It’s the kind of dish that feels special without the stress, making it a reliable choice for any occasion.
❓ Frequently Asked Questions About Campbell Cream of Chicken Soup Pasta
1. What ingredients are essential for making Campbell’s Cream of Chicken Soup Pasta?
The essential ingredients for this recipe include 1 box (10.5 oz) Campbell’s Cream of Chicken Soup, 8 oz (225g) pasta (such as penne or rotini), 2 cups (480ml) chicken broth (or water + bouillon), ½ cup (120ml) heavy cream or milk, ½ cup (50g) shredded cheddar cheese, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp dried parsley, ¼ tsp black pepper, and ½ tsp salt (adjust to taste).
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2. Can I substitute heavy cream with another liquid in this recipe?
Yes! If you don’t have heavy cream, you can use ½ cup (120ml) milk, evaporated milk, or even a splash of cream cheese blended into the soup for a similar consistency. Some people also add ½ cup (120ml) chicken broth + 1 tbsp butter for richness. Always stir well to avoid clumping.
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3. How do I cook the pasta perfectly without overcooking it?
Cook the pasta al dente (firm to the bite) in salted boiling water according to package instructions (usually 8–10 minutes). Reserve ½ cup (120ml) of pasta water before draining. After adding the soup and cream, stir in the drained pasta, then simmer for 2–3 minutes until fully coated and tender. The reserved pasta water helps adjust consistency if needed.
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4. Why does my Campbell’s Cream of Chicken Soup taste bland or watery?
Several factors can cause this issue: – Not enough seasoning: Add garlic powder, onion powder, dried herbs (like parsley or basil), and a pinch of black pepper/salt to deepen flavor. – Too much broth: If you used more than 2 cups (480ml), the soup may dilute. Reduce broth to 1½ cups (360ml) and adjust thickness with pasta water. – Cheese not melted properly: Stir in shredded cheese gradually while simmering to ensure even melting. If it’s too watery, simmer uncovered for 2–3 minutes to evaporate excess liquid. – Overcooking: Pasta should be al dente—undercooked pasta absorbs less broth, keeping the soup richer.
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5. Can I make this recipe ahead of time and reheat it?
Yes! This soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat: – Stovetop: Simmer on low heat, stirring occasionally, until hot (add a splash of pasta water if too thick). – Microwave: Cover with a damp paper towel and microwave in 30-second bursts, stirring between each, until warm (avoid over-microwaving, which can make it grainy). – Pro tip: Add a dash of cream or butter when reheating to restore richness.
