Chicken Marinara with Pasta

Campbell's Chicken Marinara with Pasta Recipe

Sautéed chicken in a spicy mushroom-tomato sauce tops hot linguine in this simple, family-friendly dish that's on the table in just 40 minutes.

At a glance


20 min.


40 min.



Servings: about 2 cups each

Cook: 20 min.

Made With

  • Prego® Traditional Italian Sauce

    Prego® Traditional Italian Sauce

  • Prego® Marinara Italian Sauce

    Prego® Marinara Italian Sauce

  • Pace® Picante Sauce

    Pace® Picante Sauce

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What You'll Need

1 tablespoon vegetable oil
1 1/4 pounds skinless, boneless chicken breast halves, cut into cubes
1/4 teaspoon garlic powder or 1 clove garlic, minced
2 cups Prego® Traditional Italian Sauce or Prego® Marinara Italian Sauce
1 cup Pace® Picante Sauce
1 jar (about 4 1/2 ounces) sliced mushrooms, drained
8 ounces (1/2 of a 1-pound package) linguine, cooked and drained
2 tablespoons grated Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and garlic powder and cook until the chicken is well browned, stirring often.

  • 2

    Stir the Italian sauce, picante sauce and mushrooms in the skillet and heat to a boil. Reduce the heat to low.  Cook for 10 minutes or until the chicken is cooked through. Serve the chicken mixture over the linguine.  Sprinkle with the cheese.

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  • Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
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