Cream of Chicken Soup Chicken Pasta: Creamy Italian Dinner
This cream of chicken soup chicken pasta is a savoury Italian-style dinner. It combines a velvety base of condensed soup and whole milk with shredded cooked chicken and pasta. The result is a rich, dense texture balanced by the sharp flavour of cheddar cheese. You find a heavy, comforting consistency that clings to penne or fettuccine.
Control the heat when you combine the soup and milk to prevent the sauce from splitting. Add the shredded sharp cheddar cheese last and stir until melted. This ensures the cheese incorporates smoothly without separating into oil. Use 2 tablespoons of unsalted butter or 2 teaspoons of olive oil if you want extra richness in the finish. Do not overcook the pasta before mixing, or the noodles will break under the weight of the sauce.
Cream of Chicken Soup Chicken Pasta: Creamy Italian Dinner
Recipe cardIngredients
Watch how it's made
Instructions
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Melt the fat
Place the butter or olive oil in a large pot over medium heat. Stir until the butter is fully melted and bubbling. This creates a savoury base that prevents the soup from sticking to the pan.
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Combine the base
Pour in the cream of chicken soup and the milk. Stir the mixture constantly until it is smooth and integrated. A consistent texture ensures the sauce coats the pasta evenly.
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Infuse the aromatics
Stir in the dried oregano, garlic powder, and onion powder. Let the mixture simmer for a few minutes. This heat wakes up the dried herbs to release their full flavour.
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Add the proteins
Fold in the shredded cooked chicken. Stir gently until the chicken is heated through and coated in the sauce. You want the chicken to be tender and warm.
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Incorporate the pasta
Add the cooked pasta to the pot. Toss the pasta carefully so the sauce clings to every piece. Do not overmix or you will break the pasta shapes.
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Melt the cheese
Stir in the shredded sharp cheddar cheese. Remove the pot from the heat once the cheese has melted into a creamy consistency. This prevents the cheese from separating or becoming oily.
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Season and garnish
Stir in the salt and black pepper. Add these last so you can control the saltiness, as the soup and cheese already contain salt. Sprinkle the chopped parsley over the top for colour.
Watch the sauce as it simmers. If the mixture becomes too thick or looks like a paste, stir in a tablespoon of milk. The sauce should be velvety and fluid enough to coat the pasta without clumping.
Getting the texture right
Whisk the milk into the soup slowly to avoid lumps. Add the cooked pasta and chicken only after the sauce simmers. This prevents the pasta from overcooking and becoming mushy. The cheese melts into the sauce to create a thick, savoury binding that coats every piece of penne.
Storing and reheating
Store leftovers in an airtight container in the fridge for three days. The pasta absorbs the liquid as it sits. Add a splash of milk when reheating on the stove or in the microwave. This restores the creamy consistency and prevents the sauce from separating or becoming too dry.
Nutrition per serving
- Calories
- 480
- Protein
- 28.5 g
- Carbs
- 32.0 g
- Fat
- 24.0 g
- Fiber
- 2.5 g
- Sugar
- 6.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How to turn cream of chicken soup into pasta sauce?
Mix the condensed soup with whole milk and seasonings. Heat the mixture until it simmers before tossing in cooked pasta. The milk thins the concentrated soup into a pourable sauce that clings to the noodles without being too thick.
Can I use cream of chicken soup in pasta?
Yes. The soup acts as a pre-seasoned base that provides a velvety texture. It replaces the need for a traditional roux or heavy cream, making it a faster way to achieve a rich, creamy result in a single pot.
What are some easy chicken recipes that use cream of chicken soup?
You can use this soup as a base for casseroles, pot pies, or this pasta dish. Combine it with shredded rotisserie chicken and vegetables to create filling meals that require very little active preparation time.
About the author
Mary C. Rivero
Mary C. Rivero specializes in comforting home‑cooked meals, from hearty pastas and sheet‑pan dinners to quick weeknight snacks. Her recipes feature clear, step‑by‑step directions and practical tips, helping readers create flavorful dishes with confidence and ease.
