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Chicken and Bow Tie Pasta

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This creamy bow tie pasta recipe combines chicken, cream of mushroom soup, and cheese for a satisfying main dish. Cooking the pasta in the same water that the chicken was cooked in gives the noodles extra flavor —and using just one pot makes for easy cleanup

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Rate this recipe 4.5/5 (33 Votes)

Ingredients

  • 1 quart water
  • 4 skinned and boned chicken breasts, cut into bite-size pieces
  • 8 ounces uncooked bow tie pasta
  • 1 cup chicken broth
  • 1 celery rib, chopped (about 1/2 cup)
  • 1 small onion, chopped (about 1/2 cup)
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 (8-ounce) package pasteurized prepared cheese product, cubed
  • Garnish: chopped fresh parsley

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Bring 1 quart salted water to a boil in a Dutch oven. Add chicken, and cook 12 minutes or until done. Remove chicken from water with a slotted spoon. Add pasta to water in Dutch oven, and cook 10 minutes or until tender; drain. Keep warm.
Heat 1/4 cup broth over medium-high heat in a Dutch oven; add celery and onion, and cook 5 minutes or until tender. Stir in chicken, soup, cheese, and remaining 3/4 cup chicken broth, stirring until cheese is melted. Toss with pasta; garnish, if desired. Serve immediately.

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