Prep time
Total time
25 MIN
This easy pasta tastes like something you’d order in a restaurant but comes together in your own kitchen in under 30 minutes! It doesn’t get better than that. 



  1. Cook the pasta according to package directions, adding the broccoli in the last 3 minutes of cooking. Drain and set aside. 
  2. Meanwhile, season the chicken as desired. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, 5 minutes or until browned. Add the garlic and rosemary and sauté 30 seconds or until fragrant. 
  3. Stir in the soup and milk; heat to a boil. Reduce the heat and simmer, uncovered, stirring often, for 3 minutes. Add cooked pasta mixture and cheese, tossing to coat. 

Recipe Tips

  • Sprinkle with additional Parmesan cheese, if desired
  • You can switch up the broccoli with 2 cups of frozen peas or cut-up asparagus if you like. 
  • Don’t have fresh rosemary? Use 1/2 teaspoon dried rosemary. 

Recipe Made With

CAMPBELL'S® Condensed Cream of Bacon Soup

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