Soups & Stews
Transforming a pantry staple into a creamy, comforting meal takes just 20 minutes—this Campbell's Cream of Chicken Soup and Pasta recipe delivers restaurant-quality results with minimal effort.
Growing up in small-town Georgia, I learned that the best comfort food often comes from simple ingredients combined with precision timing, and this one-pot wonder proves that principle every time.
The beauty of this recipe lies in its balance: the rich, velvety soup base pairs perfectly with al dente pasta, creating a dish that's both satisfying and effortless. No fancy techniques required—just a pot, a few pantry staples, and the confidence that comes from knowing you're making something truly comforting.
The secret ingredient? A splash of milk at the end, which elevates the soup from good to unforgettable.
What you'll end up with is a steaming bowl of creamy pasta where each bite delivers tender noodles coated in that signature Campbell's flavor, now deepened by toasted garlic and a touch of parmesan.
It's the kind of meal that feels like a warm hug on a chilly evening, and it comes together faster than you can say "comfort food." Ready to make dinner in one pot?
This recipe works equally well as a quick weeknight dinner or a hearty lunch—leftovers reheat beautifully, making it the ultimate meal prep solution. The best part? You'll have clean hands and a table ready in under half an hour. Let's get cooking!
Ingredients for campbell's cream of chicken soup and pasta
Pantry staples plus three fresh ingredients—this creamy one-pot pasta is ready in 20 minutes!
| Ingredient | Amount | Notes |
|---|---|---|
| Campbell's Cream of Chicken Soup 🍲 | 2 cans | Condensed, not low-fat |
| Unsalted Butter 🧈 | 2 tbsp | Full-fat for richness |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh preferred |
| Medium Pasta 🍝 | 8 oz | Fettuccine or penne |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Grated Parmesan Cheese 🧀 | ¼ cup | Freshly grated preferred |
| Heavy Cream 🥛 | ¼ cup | For extra richness |
| Kosher Salt 🧂 | ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for heat |
The Campbell's soup is the star here, but don't skimp on the butter—it's what makes this dish feel restaurant-worthy. Use full-fat butter (none of that light stuff) and toast it with the garlic until it's fragrant. If you're in a rush, Trader Joe's sells pre-minced garlic in jars that work perfectly. For the pasta, fettuccine or penne hold up best in the creamy sauce, but any medium shape will do. Pro tip: rinse the pasta after cooking if you're worried about excess starch—though I've never found it necessary in this recipe.
No heavy cream? Whole milk plus 1 tbsp butter gets you just as creamy. Fresh garlic? Garlic powder at half the amount works in a pinch, but nothing beats the real thing. The Parmesan needs to be freshly grated—pre-grated tastes like sawdust in comparison. Penzeys or any good deli counter will have a wedge. Want extra richness? Swap the milk for half-and-half. And if you're feeling adventurous, a splash of dry sherry or white wine adds depth—just 1 tbsp at the end.
This reheats like a dream—honestly, it's even better the next day as the flavors meld. Keeps for 4-5 days in the fridge, or freeze portions for up to 3 months. I always double the recipe because it disappears fast. Garnish with parsley right before serving (the good stuff, not the dried kind)—it brightens up the whole dish. Leftovers? Just reheat with a splash of milk to restore that creamy texture.
Why You'll Love This Recipe
- Here’s what sold me: this dish begs for seconds, which means it’s perfect for meal prep. Reheat it with a splash of milk to loosen it up, and it’s just as good the next day—whether you’re packing lunches or feeding a house full of hangry people. No sad, rubbery pasta here.
- I’ll be real: some nights, I need a meal that costs less than my coffee order but still feels like a treat. This checks both boxes. A can of soup, a handful of pasta, and a few cloves of garlic stretch into four servings without breaking the bank. My wallet and my taste buds thank me.
Step-by-step instructions for creamy one-pot chicken pasta
This creamy chicken pasta comes together in a single pot with minimal effort—rich, satisfying, and ready in under 20 minutes!
Cook the Pasta in Salty Water
Bring a large pot of water to a rolling boil and add 8 oz medium pasta along with 0.5 teaspoon kosher salt. Stir immediately to prevent sticking. Cook until the pasta is 1 minute shy of al dente—you want it to finish cooking in the creamy sauce. This usually takes about 8-10 minutes depending on the shape.
Here's the thing—don't rinse the pasta after draining. That starchy water is pure gold for thickening your sauce later. Reserve 1 cup of the pasta water before draining, as it'll help create the perfect creamy consistency. If you forget, no worries—just add a splash of milk later.
Melt Butter and Sauté Garlic
In the same pot (no need to clean it—the starchy pasta water will help here), melt 2 tablespoons unsalted butter over medium heat until it foams. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant—you'll know it's ready when the kitchen smells like fresh garlic and the edges just start to turn golden.
Don't walk away during this step. Garlic burns faster than you think, and burnt garlic makes everything taste bitter. If it starts to brown too quickly, reduce the heat slightly. This quick sauté builds the flavor foundation for your entire dish.
Stir in Cream of Chicken and Liquids
Pour in the 2 cans Campbell's Cream of Chicken Soup, 0.5 cup whole milk, and 0.25 cup heavy cream all at once. Stir vigorously for 2-3 minutes until the mixture thickens slightly and coats the back of a spoon. The sauce should transform from thin to velvety smooth—this is where the magic happens.
If the sauce looks too thick after cooking, add 2-3 tablespoons of reserved pasta water to loosen it. The goal is a thick, creamy consistency that clings to the pasta without being gluey. Taste and adjust seasoning with 0.25 teaspoon ground black pepper and a pinch more salt if needed.
Combine with Pasta and Finish
Add the drained pasta to the pot and toss everything together until the pasta is fully coated in the creamy sauce. The residual heat will finish cooking the pasta perfectly. Stir in 0.25 cup grated Parmesan cheese and 0.25 teaspoon red pepper flakes (if using) for that final flavor boost.
Let the pasta sit off heat for 1-2 minutes to let the flavors meld together. The cheese will melt completely into the sauce, creating an ultra-rich texture. If you're feeling fancy, sprinkle with 1 tablespoon dried parsley right before serving for a pop of color and freshness.
Pro Tips For Making Campbell'S Cream Of Chicken Soup And Pasta
- Melt Butter Slowly: I learned this the hard way—dumping cold butter into the pot makes the soup seize up like a stubborn child. Instead, let the butter melt first over medium-low heat until it’s just foamy, then add the garlic. This keeps the sauce smooth and prevents that weird, lumpy texture when you mix in the milk later.
- Toast the Garlic: Skip the raw garlic flavor by cooking it until it’s golden, not just fragrant. Slice the cloves thin (a knife, not a press—trust me) and let them sizzle for 30 seconds until they smell like a garlic festival. Overcook, and you’ll taste bitterness; undercook, and the milk will mute the flavor entirely.
- Reserve Pasta Water: The second you drain the pasta, pour a splash of that starchy water into the soup—about ¼ cup. It’s like a glue for the sauce, making it cling to the noodles instead of turning into a sad, watery mess. (Yes, even if you’re not a pasta purist.)
- Stir in Milk Last: Add the milk after the soup has simmered for 2–3 minutes with the butter and garlic—never at the start. Cold milk shocks the soup and can curdle it, no matter how good the brand. Let the soup heat through first, then stir in the milk in a slow stream while it’s still bubbling gently.
Perfect pairings for this recipe
Creamy Sides
Pair this pasta with a simple garlic bread—just brush a baguette with melted butter, sprinkle with minced garlic and parsley, then toast until golden. The crispy bread contrasts perfectly with the creamy pasta. I love using Trader Joe's focaccia for extra flavor without effort. 🥖
Fresh Salad Balance
A crisp arugula salad with lemon vinaigrette cuts through the richness. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp lemon juice, and ½ tsp salt. Add sliced cucumbers or cherry tomatoes for freshness. This keeps the meal light and balanced.
Protein Additions
For extra heartiness, stir in ½ cup cooked chicken breast or ½ cup diced ham during the final step. The protein boosts the meal while keeping prep simple. I often use leftover rotisserie chicken for convenience—just shred it and toss in at the end. 🍗
Beverage Pairings
A crisp Sauvignon Blanc or Chardonnay complements the creamy flavors beautifully. For beer lovers, a light lager like Miller Lite or Heineken keeps the meal refreshing. If you prefer non-alcoholic, sparkling apple cider adds a festive touch. 🍷
Garnish Upgrades
Elevate the dish with a sprinkle of toasted breadcrumbs for crunch or a drizzle of hot honey for sweetness. Fresh basil leaves instead of parsley add a bright, herbaceous note. These finishing touches make it feel restaurant-worthy without extra effort. ✨
Make-Ahead Sides
Prep roasted Brussels sprouts or green beans ahead for a complete meal. Toss 1 lb Brussels sprouts with 1 tbsp olive oil, ½ tsp salt, and roast at 400°F for 20 minutes. These sides reheat perfectly and add color to your plate. 🥦
Nutrition facts
Frequently asked questions
Can I use low-fat or light cream of chicken soup?
The full-fat version is ideal for that rich, velvety texture—but if you must use low-fat, add 2 extra tablespoons of butter or ¼ cup heavy cream to compensate. The sauce will still be creamy, though slightly lighter. For best results, stick with the regular version for that signature comfort-food depth.
What if my sauce gets too thick after adding the pasta?
No problem! Simply stir in 2-3 tablespoons of reserved pasta water or a splash of milk until smooth. The sauce should coat the back of a spoon without being gluey. If you didn't reserve water, just add a little extra milk—this is why we keep it on hand!
Can I make this ahead of time for meal prep?
This reheats beautifully—store in an airtight container for up to 4-5 days in the fridge. For freezing, portion into single servings and freeze for up to 3 months. When reheating, add a splash of milk to restore creaminess. Leftovers taste even better the next day as flavors meld!
What's the best pasta shape for this recipe?
Fettuccine or penne work perfectly—their ridges catch the creamy sauce. Avoid small shapes like orzo or tiny shells, as they can make the dish too saucy. If you're short on time, any medium-width pasta (like rigatoni) will do. Just cook it 1 minute less than package instructions.
How can I make this dish spicier?
Add ½ teaspoon cayenne pepper or 1 teaspoon hot sauce when stirring in the Parmesan. For extra kick, toss in 1 diced jalapeño with the garlic. If you're sensitive to heat, start with ¼ teaspoon red pepper flakes and adjust to taste.