Prep time
Total time
20 MIN
Bacon lovers rejoice! A quick sauce made from Campbell’s® Cream of Bacon soup is all you need to take a weeknight pasta from everyday to outstanding.



  1. 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 sauté 30 seconds or until fragrant.  
  2. Stir in the soup, water, milk and cherry tomatoes; heat to a boil. Stir in the noodles. Reduce the heat to medium.  Boil gently, uncovered, stirring often, for 7 minutes.  
  3. Stir in peas. Cover with a lid and cook for 2 minutes or until the pasta has reached the desired tenderness.  
  4. Sprinkle with the cheese and basil

Recipe Tips

  • Replace the peas with frozen broccoli if desired. 
  • Don’t have fresh basil? Use 1/2 teaspoon dried basil, adding with the garlic. 

Recipe Made With

CAMPBELL'S® Condensed Cream of Bacon Soup

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  • 5 Stars

    Family Loved It!

    I made this recipe for my family and it was a big hit. I didn’t use as much water as the recipe called for because I cooked the pasta separately and added it to the pan at the end. I served it with a Mediterranean flatbread. I will definitely make it again!

    Sandra H. | September 16, 2019

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