Prep time
Total time
28 MIN
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!



  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. 

Recipe Made With

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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Tell us what you think.


  • 5 Stars

    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.

    anna-marie f. | January 15, 2019

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  • 5 Stars


    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.

    Carol G. | September 5, 2018

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  • 4 Stars

    Easy to Make, Nice Taste

    I followed this recipe pretty closely, except that I cooked the pasta separately, (only adding enough water to the soup and vegetables to make the casserole moist enough), and then put them together and baked it. That way, you know the pasta is done the way you like it, and the vegetables aren't overdone or dry. It's a nice, simple dish, just enough meat but not too much, and I will make it again.

    MJ J. | October 22, 2019

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