This One Pan Cheesy Chicken Noodles recipe is an easy family dinner idea. It’s warm, it’s cheesy and it cooks in about 15 minutes! Sponsored by Barilla.
Doesn’t it feel like it is often hard to get a warm meal on the table for your family? That’s how it feels for me. My days are busy, then I pick up my kids from school and once we get home, all of a sudden its dinner time and I don’t know what to make for dinner that is quick and easy.
I try to plan ahead to have meals on hand and sometimes I put meat in the slow cooker, but there are many evenings where I need an easy, delicious meal that I can prepare in a short amount of time.
Today I’m sharing a One Pan Cheesy Chicken Noodles recipe that is a new favorite of ours. It’s warm, it’s cheesy and it cooks in about 15 minutes!
One Pan Cheesy Chicken Noodles are made with the Barilla® Pronto™ Rotini noodles and rotisserie cooked chicken. Barilla® Pronto™ noodles are a one pan, no boil, no drain, quick, dinner solution for busy families. And the best part is that you only get one pan dirty.
One Pan Cheesy Chicken Noodles Recipe
Step One:
Pour the whole box of pasta into a large skillet, at least 12 inches in size.
Step Two:
Add cold water and chicken broth.
Step Three:
Turn the heat to high and set the timer for 10 minutes.
Step Four:
After most of the water has been absorbed (about nine minutes) add cream of chicken soup, cream of celery soup, shredded chicken, corn and peas, milk, cream cheese, garlic powder, and onion salt.
Step Five:
Turn heat down, cook and stir for a few minutes until everything is combined and heated through.
Step Six:
Remove from heat and stir in the shredded cheddar cheese.
Serve with a ready-made salad and rustic bread from the bakery. This One Pan Cheesy Chicken Noodles recipe is a delicious, warm meal that’s perfect as a weeknight dinner for busy families!
- 1 box Barilla® Pronto™ Rotini
- 1 1/2 cups cold water
- 1 1/2 cups chicken broth
- 10 1/2 oz can cream of chicken soup
- 10 1/2 oz can cream of celery soup
- 1 1/2 cup shredded rotisserie cooked chicken
- 8.5 oz can of corn and peas mix about 1 cup
- 1/2 cup milk
- 4 oz softened cream cheese
- 1/2 tsp onion powder
- 1 tsp garlic salt
- 1 cup shredded cheddar cheese
- Salt and Black Pepper to taste
- Pour the whole box of pasta into a large skillet, at least 12 inches in diameter.
- Add cold water and chicken broth.
- Turn the heat to high and set the timer for 10 minutes.
- After most of the water has been absorbed (about nine minutes) add cream of chicken soup, cream of celery soup, shredded chicken, corn and peas, milk, cream cheese, garlic salt, and onion powder.
- Turn heat down, cook and stir for a few minutes until everything is combined and heated through.
- Remove from heat and stir in shredded cheddar cheese.
This is a sponsored conversation written by me on behalf of Barilla® . The opinions and text are all mine.
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