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Creamy Chicken with Bow-Tie Pasta

Stacey Dohman, MS, RDN
A quick and easy pasta and chicken recipe
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 530 kcal


  • 1 Dutch Oven or Large Pot


  • 16 oz bow tie pasta
  • 2 pounds boneless skinless chicken breasts cut into strips
  • 1 cup sweet red pepper chopped
  • 1/4 cup butter cubed
  • 2 cans condensed cream of chicken soup (10 2/4 oz ea) undiluted
  • 2 cups frozen peas
  • 1-1/2 cups 2% milk
  • 1 teaspoon garlic powder
  • 1 pinch red pepper flakes (optional)


  • Cook pasta al dente according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.
  • Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Drain pasta; add to chicken mixture and toss to coat. If desired, sprinkle with crushed red pepper flakes.
  • Meal Prep option: Transfer individual portions of cooled mixture into freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave-safe dish. Cover and microwave on high until heated through, stirring occasionally.


Calories: 530kcal
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