Chicken Parmigiana Pasta Skillet

A crispy, cheesy bread crumb topping gives this pasta skillet that authentic chicken parmigiana flavour – and since it’s a one-pot dish, clean-up is a cinch!

Products you'll need:

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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  • 1 lb (454 g) boneless, skinless chicken breast, cut into bite-sized pieces
  • 1/2 tsp (3 mL) dried Italian seasoning
  • 2 tbsp (30 mL) olive oil
  • 1 each onion, chopped
  • 1 each yellow bell pepper or red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup
  • 2 3/4 cups (685 mL) water
  • 3 cups (750 mL) uncooked penne pasta
  • 2 tsp (10 mL) lemon juice
  • 1/2 cup (125 mL) shredded Italian cheese blend
  • 3 tbsp (45 mL) dry bread crumbs
  • 2 tbsp (30 mL) grated Parmesan cheese


  1. Preheat the broiler. 
  2. Sprinkle the chicken with Italian seasoning and season 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. 
  3. Add the onions, peppers and garlic. Cook and stir for 3 minutes or until the vegetables are slightly softened. Stir in the soup and water; heat to a boil. Stir in the pasta and lemon juice. Reduce the heat to medium. Boil gently, uncovered, stirring often, for 9 minutes.
  4. Mix the cheeses with the bread crumbs; sprinkle over the mixture in the pan. Broil 2 to 3 minutes or until the cheese is melted and light golden. 

Recipe tips

  • Brighten up this dish with a sprinkle of chopped fresh parsley or basil. 
  • Save a little money and use boneless skinless chicken thighs instead of breasts 
  • When cooking pasta in the sauce, if you find the sauce thickening quickly and the pasta is still firm, just add a couple of tablespoons of water to loosen up the sauce and keep cooking until the desired tenderness is reached. If you find the sauce too runny when the pasta is almost done, just turn up the heat to reduce it down more quickly. 

Ratings & Reviews

  • Carol G.

    September 5, 2018


    This was excellent. I added a couple of dashes of Worchestershire Sauce and some salt & pepper. Next time I would use two cans of soup and additional seasonings as it was not moist enough when reheating leftovers.

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  • anna-marie f.

    January 15, 2019

    So good.

    It was so good to eat, a little confusing to cook for me, as I am not a cook. I would suggest to cook the pasta first but not all the way through, then put into the pan to to cook with the other ingridents. I added two cans of the red pepper and tomato soup, but, I would only stick with the tomato soup. also added salt and pepper. That's just my opinion. I recommend anyone cooking this.

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Amount Per Serving
Calories 540
Fat 15 g
Sodium 760 mg
Carbohydrate 63 g
Dietary Fibre 3 g
Protein 38 g
Calcium 18 %DV

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