With the help of a store-bought creamy herb mushroom soup, this dish comes together in just 20 minutes. Toss in tender rotisserie chicken, perfectly cooked pasta, and you’ve got a comforting meal the whole family will love.

Some nights call for quick, easy comfort food—and friends, this Creamy Herb Mushroom Chicken Pasta Skillet is exactly that! Thanks to a little shortcut with store-bought creamy herb mushroom soup and a ready-to-go rotisserie chicken, you can have a warm, satisfying dinner on the table in just 20 minutes.

Last month I shared with y’all the Easy Lobster Bisque Pasta dinner. Which got me thinking… “What other dishes could I create using ready-made soups from the deli section of my supermarket?”

I found a delicious Herbed Mushroom soup that paired beautifully with chicken. I’ve added peas, but you could use asparagus, broccoli, or any vegetable you like. If you don’t like vegetables, then you can skip them altogether…but Grandma won’t be happy!

This one-pan wonder makes busy weeknights feel a little more special, and I promise, no one will guess how simple it really is. Grab your apron and let’s get cooking!

Ingredient List

• 1–16 ounce container of Marketside Herbed Mushroom Soup, or similar brand.
• 3 cups rotisserie chicken, cubed
• 2 teaspoons minced garlic
• ½ cup onion, finely chopped
• ¼ cup white cooking wine, optional
• 1 cup frozen peas, thawed, or similar vegetable of choice
• 2 cups Parmesan Cheese — shredded, divided
• Salt and Pepper to taste, about ½ teaspoon each
• 16 ounce package egg noodles — cooked al dente
• Olive Oil for cooking
• 1-2 Tablespoons parsley, chopped (optional) for garnish

How to Make Herbed Mushroom Chicken Sauce

Begin by cooking pasta per package instructions while you prepare the chicken mushroom sauce.

In a large skillet over medium-high heat, add 1–2 tablespoons of olive oil. Add minced garlic and finely chopped onion. Sauté until onions are translucent, about 2-3 minutes.

Add peas, or vegetable of your choice. Cook until vegetable is warmed through.

Add cubed chicken to peas and onions. Cook for 3–4 minutes until warmed through and combined.

TIP: I buy rotisserie chickens 4–5 at a time. I then remove all the meat and package in 3–4 cup increments and freeze to use later. This makes it super easy to prepare a meal like this in minutes.

Now this next step is optional. I love the flavor that white wine adds to cream sauces for pasta dishes. However, if you do not, you can substitute with chicken broth, or simply skip this step.

Add white wine to the chicken mixture. Give it a little stir to combine.

Let’s Talk Soup!

Now I know that pre-made soups can be a bit on the pricey side. Let’s break this down for a minute. Most cream-based pasta sauces require heavy whipping cream or half-and-half, seasonings, broth, and in the case of this soup, mushrooms. If you were to purchase all of that separately, it would cost much more than the prepared soup.

I love this new way of creating sauces for dinner dishes and I hope you do too. It truly simplifies the process and the costs.

Next, add one 16-ounce container, or two cups of Herbed Mushroom Soup. You can use a cream of mushroom soup as a substitute, but I love the addition of the herbs in this dish!

Stir to combine all the ingredients. Reduce the heat to medium and bring to a low simmer. Add salt and pepper to taste…and then… do that! Taste it! See if you need to add more of one or the other.

TIP: ALWAYS dip the back of a spoon into your sauce, blow on it to make sure it’s cool enough, and taste test the sauce before adding more seasoning. You can always add more, but it’s awfully hard to pick out those small little pepper flakes.

Add 1 cup of grated Parmesan cheese to the chicken and mushroom mixture. This will help thicken the sauce and add flavor. Please note, I do not recommend substituting another cheese in this recipe, and please walk away from the green shaker! Lol.

TIP: Always use freshly grated Parmesan cheese when possible in sauces that call for it. It melts much better and gives a creamy texture to sauces.

Continue to stir over the medium heat until the cheese is melted.

Bringing it all together

Drain the pasta. Place the cooked pasta in a large serving bowl. Pour the mushroom Herbed chicken sauce over the cooked pasta.

You can combine the two together before serving, if you like. I prefer the presentation of pouring the creamy chicken sauce over the cooked pasta.

Sprinkle the top of the dish with the other half of the grated Parmesan cheese. Top with chopped fresh parsley. This step is optional, but I love the pop of color it adds to this dish.

TIP: When a dinner dish requires parsley, I recommend using flat leaf Italian Parsley. It has a better, more mild flavor in my opinion.

Recipe Wrap-Up

Whether you’re feeding hungry kiddos, whipping up something cozy for two, or just want a quick and delicious dinner that doesn’t involve a sink full of dishes, this Creamy Herb Mushroom Chicken Pasta Skillet is just the thing for those busy weeknights.

I love to pair this dish with a big garden salad and a loaf of crusty bread!

Other Favorite Skillet Dinners

• Poppy Seed Chicken Skillet Dinner
• Hamburger Mexican Skillet Dinner
• Country Hamburger Skillet Dinner
• Easy Stove-Top Skillet Lasagna
• Country Skillet Breakfast Scramble

Comforting, flavorful, and oh-so-easy, it’s proof that a homemade meal doesn’t have to be complicated.

Thank you for stopping by my Nest today! Come back again soon friend!

Happy Nesting,

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