Creamy Chicken Pasta

Creamy Chicken Pasta

61 Reviews 5 Pics
Melissa
Recipe by  Melissa

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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 (61)

Rate This Recipe
YMACORR
54

YMACORR

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

AMYSMALL
53

AMYSMALL

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

Deci 31
52

Deci 31

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 Table Blend (Classis Garlic Italiano). Then at the very last I added 3/4 cup Mexican Blended Cheese. Yummy!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 32.5 g
  • 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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