Easy Chicken & Pasta


Easy Chicken & Pasta is a one pot meal and very good! I adapted this recipe years ago from a Campbell’s soup recipe that I cut out of a magazine. This can go from the pan to the table in about 30 minutes. A great nutritional recipe with chicken, broccoli, cauliflower, carrots and pasta. Make this even healthier by using 98% fat free cream soups.



Ingredients – I cooked my chicken by boiling it ahead of time.

You can also use leftover chicken from another meal or cook it

in the large skillet before you make the rest of the meal.


In a large skillet, add both cans of soup, water, basil and frozen vegetables.

Stir until combined.

Bring to a boil.


Add the pasta and cook until desired tenderness, stirring frequently.

We like our pasta soft, not Al Dante, so I used a lid to

retain more of the liquid since I cook it longer.

Add the chicken and simmer for 5 minutes.



Stir and let sit for about 5 minutes so the liquid is absorbed, then serve.

Optional: Garnish with freshly grated Parmesan Cheese and parsley.


Easy Chicken & Pasta




  • 2 cups cooked chicken, (boneless, skinless and cubed)
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10.5 oz cream of chicken soup
  • 3-1/2 cups water
  • 1/2 tsp dried basil, crushed
  • 12 oz frozen vegetable combination (broccoli-cauliflower-carrots)
  • 2-1/2 cups “uncooked” rotini  pasta
  • Optional: Freshly grated Parmesan Cheese  and parsley for garnish


  1. In a large skillet over medium heat add both soups, water, basil and frozen vegetables. Heat to a boil.
  2. Add the uncooked pasta and cook to desired tenderness, stirring frequently.
  3. Add the chicken and cook for 5 minutes. Remove from the heat and let sit for 5 more minutes (so the liquid absorbs) then serve.
  4. Optional: Add freshly grated Parmesan Cheese and parsley for garnish.







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