Creamy Chicken Pasta

Creamy Chicken Pasta

63

"Great with a fresh green salad! This was a recipe I just threw together one night. It was an instant favorite!"

Ingredients

{{adjustedServings}} servings 282 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 21.9 g
  • 44%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. In a medium pot cook egg noodles in boiling salted water. When pasta is 3 minutes away from being cooked, add in frozen peas or broccoli. Cook until vegetables and noodles are tender. Drain well.
  2. Meanwhile, boil the chicken in a medium saucepan until cooked completely. Drain chicken and cut into bit size pieces.
  3. In a large saucepan mix cream of mushroom soup and milk until warm and lumps are dissolved.
  4. To the large saucepan add the cooked and chopped chicken, noodles and vegetables. Blend ingredients with the milk and soup mixture. Stir in grated mozzarella cheese until melted.
  5. Serve warm.
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Reviews

63
  1. 82 Ratings

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Yum! Super easy and fast. I used cream of chicken instead of cream of mushroom and it was really good!

I changed a view things in this recipe to spice it up a little and make it nice and creamy. First I used cream of chicken soup, added 2 tablespoons of plain yogurt and 1 tablespoon Mrs. Dash Tab...

It was quick and easy, the only problem was the lack of flavor. Need to add seasoning to the meat next time.