Creamy Chicken Pasta Recipe -
Creamy Chicken Pasta Recipe

Creamy Chicken Pasta

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"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 Edit and Save

Original recipe makes 6 servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Jan 28, 2006

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

Most Helpful Critical Review
Sep 11, 2008

This was quite bland the way the recipe is. I sautéed the chicken in EVOO instead of boiling and used cream of chicken soup instead. I wish I would have used two cans, cause it wasn't as creamy as I had hoped. This is a good jumping off recipe, but it definitely needs to be tweaked.

Nov 27, 2005

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!

Jan 15, 2004

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

Mar 26, 2008

Good starter recipe. I cooked the chicken with garlic and white wine and then mixed with noodles, milk, snow peas, mozz. cheeze, and soup. I added xtra cheese and milk as well as salt and pepper at the end.

Sep 22, 2004

I made this tonight because I had some extra ingredients that fit this recipe. I changed two things. First, I added a cup of leftover sour cream, some seasoned salt and pepper to cook with the soup mixture. The next change was that I used 5 leftover frozen chicken patties that I had, microwaved them and chopped them up. I added them at the end. The vegetable I used was brocolli and I did use the mozzarella cheese. My husband, daughter and I all really liked this meal. I think the chicken patties actually added a lot of good flavor, and that it would have been kind of bland with just regular chicken. This is so easy that I will definitely make it again!

Feb 21, 2006

Good recipe. The original would probably have been a little bland for our tastes, but we substituted broccoli for the peas and sour cream for the milk.....yum!!!!

Jun 02, 2005



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  • Calories
  • 282 kcal
  • 14%
  • Carbohydrates
  • 32.5 g
  • 10%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 423 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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