This Cream of Chicken with Pasta is a cozy and comforting creamy pasta, especially infused with the rich, savory flavor of chicken. As a twist on a classic, it is made entirely plant-based, and perfect for anyone who craves hearty, nourishing comfort food without compromising on flavor.
Table of contents
What is Cream of Chicken?
Traditionally, cream of chicken is a smooth, velvety soup made from chicken stock, cream, and often mushrooms or vegetables.
It’s warm, rich, and often used as a base in casseroles, soups, or pasta dishes. For this version, I’ve swapped the usual suspects with delicious plant-based ingredients that mimic the same heartiness and depth, without any dairy or animal products.
The result is a creamy, savory dish that’s both satisfying and gentle on the stomach.
Ingredients for the Best Results
To get that perfect flavor and texture, it all starts with a few pantry staples and a touch of creativity. I love cooking pasta in salted water until it’s just right—tender with the perfect bite.
Then, the magic happens with a silky dairy-free mushroom soup, which creates the creamy base that ties everything together. I use vegan chicken, which soaks up the flavor beautifully, and a splash of olive oil to start things off with a bit of richness.
Garlic brings in warmth and depth, and a generous sprinkle of vegan parmesan at the end adds that unmistakable umami finish that makes you want to dive in again and again.
How to Make Cream of Chicken with Pasta
This dish comes together so easily, it’s become one of my go-to weeknight wonders.
While the pasta cooks, I gently sauté garlic in olive oil until fragrant, then add in the vegan chicken so it gets just a bit golden around the edges.
Once that’s ready, I stir in the dairy-free mushroom soup to create a luscious sauce that simmers to perfection. The vegan parmesan melts into the mix, creating a sauce that’s velvety and bold without feeling heavy.
When the pasta is done, I simply toss it in, letting all those creamy, savory flavors coat each piece.
Tips and Tricks for Leftovers
This Cream of Chicken with Pasta keeps beautifully and honestly tastes even better the next day.
If the sauce thickens up too much in the fridge, just splash a bit of plant-based milk or water when reheating to bring it back to life. I often make a double batch so I can enjoy it for lunch throughout the week—just store it in an airtight container and you’re set.
It’s also great as a cold pasta salad the next day with a little lemon juice and fresh herbs mixed in. Yes, really!
Ideas for Variations and Uses
I love how versatile this Cream of Chicken recipe is. Sometimes I’ll add a handful of baby spinach or frozen peas for a bit of green.
If I’m feeling fancy, roasted mushrooms or sun-dried tomatoes give it even more depth. And while I typically enjoy this as a standalone meal, it makes a fantastic side dish alongside a crisp salad or some crusty bread.
You could even use it as a creamy filling for a baked pasta casserole topped with breadcrumbs and more vegan parmesan for an extra cozy dinner.
Other recipes to try
I hope you love this Cream of Chicken with Pasta as much as I do. It’s comforting, easy, and just so satisfying.
If you make it, I’d love to see your creations—share a photo on Instagram or Facebook and tag me so I can cheer you on!
And don’t forget to leave a comment and a star rating below!
Cream of Chicken with Pasta
This Cream of Chicken with Pasta is a warm and comforting creamy pasta dish, especially packed with the rich, savory flavor of chicken. It’s a unique twist on a classic, made entirely with plant-based ingredients, so it’s perfect for anyone who loves hearty, nourishing comfort food without sacrificing taste.
Ingredients
- 7 oz pasta, cookded in salt water
- 10 oz dairy free mushroom soup
- 6 oz vegan chicken
- 1 tablespoon olive oil
- 4 cloves garlic, pressed
- 1/2 cup vegan parmesan
- salt, pepper to taste
Instructions
- While the pasta cooks, gently sauté garlic in olive oil until fragrant, then add in the vegan chicken so it gets just a bit golden around the edges.
- Once that’s ready, stir in the dairy-free mushroom soup to create a luscious sauce that simmers to perfection. The vegan parmesan melts into the mix, creating a sauce that’s velvety and bold without feeling heavy.
- When the pasta is done, I simply toss it in, letting all those creamy, savory flavors coat each piece.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 417Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 970mgCarbohydrates: 33gFiber: 4gSugar: 3gProtein: 25g