Easy Pasta Chicken

Easy Pasta Chicken

35 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Joni Sorsen
Recipe by  Joni Sorsen

“This is a quick, easy, and a great way for the kids to get their veggies.”

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Adjust Servings

Original recipe yields 4 servings



  1. In a large skillet, brown the chicken in oil over medium low heat until cooked through and juices run clear. Remove chicken from skillet and set aside. Add the soup, water and vegetables. Heat to a boil.
  2. Add uncooked pasta to soup mixture in skillet (the pasta cooks right in the soup!). Stir all together and cook over medium heat for 10 minutes, stirring often. Add cooked chicken and cook another 5 minutes or until pasta is done, stirring often.

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Reviews (35)

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This recipe is really easy, quick and very good, but you do need to add some spices to give it some flavor. I added basil, salt, pepper, and minced onions. Next time, I'll add garlic. My husband really liked this recipe (which I made low fat by buying low fat cream of mushroom soup)and it's a great winter dinner!



Okay, I didn't really follow the recipe because after reading some of the reviews I didn't think it would work out but I needed something quick and easy so I decided to try the recipe with a few changes...I used all the ingredients but only 3 chicken breasts. I grilled the breasts on my george foreman grill and I cooked the pasta alone in the soup mix also adding garlic, salt, pepper, basil, summer savory, and a lot of grated parmesan. I had to add a very small amount of water to the pasta before it was done, I then added the chicken(which I had cut into small peices) and a bit of milk to keep it creamy and I cooked the veggies in the microwave and ate them on the side with the chicken and pasta mix.



My husband loved this, but the kids were not so excited. I had to tweak it a bit. First I followed the suggestion of other reveiwers by cutting the chicken into bite sized pieces. Then I sprinkled garlic powder, pepper, paprika, parsley flakes, and dried onions over the chicken as I browned it. I also added grape vinegar to the mushroom soup, a chicken bouillion cube and more seasoning, salted to taste. I made sure the pasta was cooked al dente before adding the chicken back into the skillet. As I was waiting for the pasta, I did have to add more grape vinegar and a bit of water to keep it from thickening up too much before I added the chicken. I'll make it again because it's easy, but I'll add more pasta and maybe add another can of cream of mushroom soup.

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Amount Per Serving (4 total)

  • Calories
  • 368 cal
  • 18%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 40.8 g
  • 13%
  • Protein
  • 36 g
  • 72%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 623 mg
  • 25%

Based on a 2,000 calorie diet



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Easy Chicken Pasta Alfredo


next recipe:

Easy Slow Cooker Chicken