Creamy chicken pasta is a satisfying and delicious dinner staple in many households. But what many may not know is that this classic dish can be elevated with one kitchen cupboard ingredient. According to a recipe published by BBC Food, cream of mushroom soup can quickly add flavour to chicken pasta.
Sharing the recipe for four, food writer Justine Pattison said: “This chicken pasta bake with a creamy mushroom sauce and a cheese and breadcrumb topping uses a clever tinned soup hack. The addition of peas makes this a perfect all-in-one weeknight supper.”
Creamy chicken pasta recipe
Ingredients
- 300g dried linguine or spaghetti
- Two tbsp cooking oil, preferably olive oil, plus extra for greasing
- One onion, finely chopped
- One garlic clove, crushed
- One tbsp fresh thyme leaves, roughly chopped, or half tsp dried thyme
- 400g tin cream of mushroom soup
- 400ml chicken stock, made with one stock cube
- 200–300g cooked skinless chicken, cut into roughly 2cm/¾in chunks
- 200g frozen peas
- 25g dried coarse breadcrumbs (or panko breadcrumbs)
- 50g Parmesan cheese, finely grated
Method
Preheat the oven to 200C (180C for fan ovens) or Gas Mark six. Lightly coat a shallow, oven-safe dish with a 1.5-litre (2⅔-pint) capacity using a small amount of oil or butter.
Bring a large pot of water to a rolling boil over high heat. Add the pasta and cook for 8 to 10 minutes, stirring now and then, until it is just shy of fully cooked.
While the pasta is cooking, warm the oil in a non-stick frying pan over a gentle heat. Add the chopped onion and cook for around five minutes, stirring often, until it softens but doesn’t brown. Stir in the garlic and thyme, cooking for another minute while continuing to stir.
Once the pasta is ready, drain it thoroughly and return it to the pot. Add the cooked onion mixture, condensed soup, stock, cooked chicken, and peas. Stir everything together until evenly combined.
Spoon the mixture into the prepared oven dish, spreading it out into an even layer. Combine the breadcrumbs and grated Parmesan in a small bowl, then scatter the mixture over the top.
Place the dish in the oven and bake for 25 to 30 minutes, or until the surface is golden and the contents are bubbling. Best served alongside a fresh, crunchy green salad.