Hey there, friends!
Feeling like cooking something cozy and comforting? I’ve got just the dish for you!
Today, I’m sharing my creamy and delicious cream of chicken soup and pasta recipe.
It’s rich, hearty, and perfect for those chilly nights.
Plus, it’s super easy to whip up.
So grab your pots and let’s get started!
Ingredient Substitutions
Boneless chicken thighs can be replaced with boneless chicken breast or firm tofu for a vegetarian option. Chicken breast will provide a leaner protein source, while tofu offers a plant-based alternative. Adjust cooking time slightly, as breast meat and tofu cook faster than thighs. Cream of chicken soup can be substituted with cream of mushroom soup for a vegetarian version, or homemade cashew cream sauce for a dairy-free option. For the cashew cream, blend 1 cup soaked cashews with 1 cup water until smooth. Fettuccine noodles can be swapped with whole wheat pasta for added fiber, or zucchini noodles for a low-carb alternative. If using zucchini noodles, reduce cooking time and add them near the end to prevent overcooking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 50-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 130-150 g
- Fat: 90-100 g
- Carbohydrates: 150-170 g
Ingredients
For the main dish:
- 1 lb boneless chicken thighs (cut into 1-inch cubes)
- 1 cup diced carrots
- 1 tsp minced garlic (freshly minced for best flavor)
- 1 can milk
- 1/2 lb uncooked fettuccine
- 1 cup shredded colby jack cheese
- 2 tbsp olive oil (I use Colavita extra virgin)
- 2 cups chicken broth (I use Swanson’s low sodium)
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 can cream of chicken soup
For the seasoning:
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp dried parsley
- 1 tsp dried thyme
For the topping:
- 1/2 cup shredded colby jack cheese (for a golden crust)
Step 1: Saute Vegetables
Begin by heating olive oil in a large, deep-sided pot or a very large skillet over medium heat.
Once the oil is hot, add chopped carrots, celery, onion, and minced garlic to the pot.
Saute the mixture over medium-high heat for 5-7 minutes until the vegetables are softened and aromatic.
Step 2: Cook the Chicken
Next, add raw chicken pieces to the pot along with a sprinkling of salt and pepper.
Cook the chicken for about 5 minutes, stirring occasionally.
At this stage, the chicken should start browning on the outside but will still be a bit pink in the middle; it will finish cooking in the next step.
Step 3: Add Remaining Ingredients and Bring to Boil
Add soup, milk, broth, parsley, thyme, and dry pasta to the pot.
Stir all the ingredients together well.
Increase the heat to bring the mixture to a boil.
Step 4: Simmer Until Pasta is Tender
Once boiling, reduce the heat to low and let the mixture simmer uncovered for 25 minutes until the pasta is tender.
Be sure to stir every 2-3 minutes to prevent the pasta from sticking to the bottom.
If you find the mixture needs more liquid to fully cook the pasta, add extra water or chicken broth as needed, always ensuring you maintain a low simmer.
Step 5: Add Cheese and Let Set
Remove the pot from the heat and stir in 1 cup of cheese, mixing until the cheese is melted and combined.
Let the dish set for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
Step 6: Finish with Cheese and Serve
Top the dish with the remaining 1/2 cup of cheese before serving.
The residual heat will help melt the cheese topping.
Serve while hot and enjoy your delicious, creamy pasta dish!
