Creamy Chicken, Pasta & Veggie Skillet Recipe

5 / 5 (1 review) 2 Comments

Creamy Chicken, Pasta & Veggie Skillet Recipe

I love this recipe because it’s super easy to make a double batch! This last week I made it for my own family AND a family I was taking a meal into, all in less than an hour!

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Creamy Chicken, Pasta & Veggie Skillet Recipe

5 / 5 (1 review)
Prep Time: 15 min | Cook Time: 20-25 min
Yield: 1 casserole | Serves: 4


  • 1 pound boneless, skinless chicken breast, cut into bite sized pieces
  • 1 (14.5 oz) can petite diced tomatoes, undrained
  • 1 medium onion, chopped
  • 8 oz. dry Penne, Rotini, or Rigatoni Pasta (I like Ronzoni Garden Delight Rotini)
  • 1 cup frozen green peas, unthawed
  • 1 (10 3/4 oz) can Cream of Mushroom Soup
  • Grated Parmesan cheese as topping (optional)


  1. 1. Cook pasta according to box instructions. Meanwhile, cook the onions and chicken in a non-stick skillet over med-high heat for 5 minutes or until there is no more pink in the centers.
  2. 2. Stir in the un-drained tomatoes and soup. Cook for 5 minutes or until heated all the way through. Stir occasionally. Add in the peas and mix well.
  3. 3. Drain the pasta and place in a large serving bowl. Add tomato mixture and toss to thoroughly coat. Top with Parmesan cheese.
  4. Serve warm.
Ingredients: Pasta
Meal Type: Main Dish
Categories: Meat and Poultry

Comments & Reviews

  • Wow sounds like a delicious recipe. It has a little bit of everything. Can’t wait to try. Thanks!

  • This does sound so delicious, and fairly cheap to make! I will have to be trying this one out too, along with that chicken divan! Thanks for sharing all these yummy recipes! 🙂

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