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Creamy Pesto Chicken Pasta

An image of prepared Creamy Pesto Chicken Pasta showing farfalle pasta, chicken, Campbell's® Condensed Cream of Chicken Soup, basil pesto and cherry tomatoes.
  • prep time: 10 min
  • total time: 30 min
  • serves: 4 people
  • calories: 648 1 serving

Looking to dazzle your taste buds with minimal effort? Our Creamy Pesto Chicken Pasta is another perfect example of all you can do with Campbell’s® Condensed Cream of Chicken Soup and leftover or rotisserie chicken. Quick to prepare and packed with flavor and freshness, thanks to the unbeatable combo of said soup and jarred pesto, this skillet meal will become your weeknight saving grace. Ready in just 30 minutes, let’s get cooking and bring homemade back to your dinner table with ease!

Ingredients

  • 8 ounces (about 3 cups) uncooked farfalle (bow tie) pasta, cavatappi, fusilli, rotini or penne
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Chicken Soup
  • 1/2 cup basil pesto
  • 1/2 cup milk
  • 2 cups cubed leftover cooked chicken or rotisserie chicken
  • 1 cup halved cherry tomatoes

Instructions

  • Tips

    • Don’t have leftover chicken or rotisserie chicken on hand? You can also make this recipe with 1 1/4 pounds of boneless, skinless chicken breast, cubed. While the pasta is cooking, season the chicken with salt and pepper. Heat 2 tablespoons of butter in a 12-inch skillet over medium-high. Add the chicken and cook until browned, stirring often. Stir the soup, pesto sauce, and milk into the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is done. Stir in the cooked pasta and cook until hot. Season to taste and stir in tomatoes before serving. 
    • Want to make enough to serve 8?  Use a 22.6-ounce can of Campbell's® Condensed Cream of Chicken Soup and double the remaining ingredients. Cook in a 6-quart saucepan (you'll need to brown the chicken in 2 batches- if you do it all at once it won't brown as well).  
    • If preparing using Unsalted Cream of Chicken you can add salt to taste.  Our test kitchen found that 1/4 teaspoon of salt enhanced the flavor of the recipe and contributes an additional 147.5 mg of sodium per serving, but you can add less or more to make it right for you.
    • Want to add extra veggies? This dish is also delicious with spinach. Add 1/2 pound, washed and roughly chopped, at the same time as the tomatoes, and stir until gently wilted.

  • Step 1

    Cook and drain the pasta according to the package directions.

  • Step 2

    Stir the soup, pesto and milk in a 12-inch skillet and heat to a boil. Reduce the heat to low and add the chicken. Cook for 5 minutes or until the chicken is warmed through. Stir in the pasta and cook until hot.  Season to taste and stir in the tomatoes before serving.

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Calories 648
Total Fat 26 g
Sat. Fat 8 g
Trans Fat 0 g
Cholesterol 114 mg
Sodium 1025 mg
Total Carb 53 g
Dietary Fiber 3 g
Sugar 5 g
Protein 43 g
Vitamin D 3 %DV
Calcium 6 %DV
Iron 20 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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