Southwest Chicken and Pasta

Southwest Chicken and Pasta

Campbell's Kitchen 0

"Colorful and full of flavor, this one-pot supper features broccoli, green pepper, chunks of chicken and corkscrew pasta simmered in a creamy sauce spiked with Pace® Picante. Fast, easy and satisfying, this dish is sure to become a favorite."

Ingredients 25 m {{adjustedServings}} servings 568 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 568 kcal
  • 28%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 90.2g
  • 29%
  • Protein:
  • 28.1 g
  • 56%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 1005 mg
  • 40%

Based on a 2,000 calorie diet

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  • Cook

  • Ready In

  1. Cook pasta according to package directions. Add broccoli and pepper for last 4 minutes of cooking time. Drain.
  2. Mix soup, milk, salsa, chicken and pasta mixture in same saucepot. Heat through. Top with cheese.
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  • Tip: For 1 1/2 cups cubed cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink.
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Reviews 14

  1. 20 Ratings

Paulie's Cook

Very good! Would rate a 4 1/2 if I could. Used Mini Fusilli pasta, which when I put the water on to boil, I added broccoli and diced red pepper to the water, and when the water boiled, I put in the pasta and only cooked for 4 min. Drained and then placed in a lightly greased 9x13 pan. I put the cooked cubed chicken on top, then the soup mix on top of that, then covered with the parmesan cheese and baked 325 for 45 min as the other reviewer did. It was Great! If you want a lil kick - put some red pepper in the soup mix and if you want it soupier, don't use 3 full cups of pasta. If you want more veggies - I added some fiesta corn and black beans to the soup mix also. Nice recipe to play with! Thanks!


Loved this. Also added canned corn, cooked black beans, and cumin after I had cooked up the cubed chicken. Layered pasta on the bottom, chicken & veggies on top, poured cream mixture on top & combined ... sprinkled lots of parm cheese and put into oven for about 45min ... my picky kids loved it.


This was good! I didn't change the ingredients, but I did change the way I cooked it. I used boneless chicken breasts that I cubed and then browned, and added the green pepper after the chicken was almost done so it didn't get overcooked. I then added the soup, milk and salsa and simmered while the pasta cooked (and I used penne because that's what I had on hand, and a little less than what the recipe called for because I like it a little saucier). I also used frozen chopped broccoli, and added that to the chicken mixture just to heat through. Added the cooked and drained pasta to the chicken, and it was done. Yum!