Delicious and extraordinary white pasta sauce made of canned mushroom soup. This recipe makes a quick and comforting dish perfect for lunch or dinner. You don’t need much, just staple pantry items and good ol’ canned soup.
Melt butter in a pan over medium heat. Add chicken. Season with garlic powder, dried herbs, salt, and pepper. Cook until no longer pink and cooked through.
Pour canned soup and evaporated milk. Simmer for 2 to 3 minutes. Stir to prevent from sticking to the pan.
Add cooked pasta. Toss everything to combine. Add the hot pasta water in 1/4 cup increments to loosen the sauce.
Taste and season with black pepper or salt if necessary. Sprinkle with dried parsley. Transfer to a plate and serve immediately.
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Notes
Choice of meat – use whatever you have–chicken breast, bacon, frozen shrimp, tuna, and ham.
Recommended dried herbs for pasta sauce: Italian seasoning, herbes de provence, dried parsley, dried basil, dried oregano, and anything that says pasta seasoning on the label.
Evaporated Milk - can be substituted with fresh milk or half and half, if available.
Pasta water can be substituted with chicken broth for more depth of flavor. You can also dissolve 1 piece of low-sodium chicken bouillon in the pasta water.
Butter – or any vegetable oil. Skip if you won’t be using any meat.
Vegetable add-ins (optional): You can add fresh or frozen broccoli or peas if available. Saute until partially cooked before adding the canned soup and milk. This also goes for fresh vegetables like asparagus and mushrooms.
If using shrimp (fresh or frozen) - Stir-fry in butter for 1 to 2 minutes until no longer pink. Remove from the pan and set aside. Add it back together with the pasta, after the sauce has simmered.
Shelf life and storage: Store leftovers in an airtight container in the fridge within 1 hour of cooking. It should be good for 3 days in the fridge.
Make it vegetarian: Skip the meat and replace it with frozen or fresh vegetables.
Course :Main Course
Cuisine :American
Keyword :campbell soup recipe, white pasta sauce recipe