Rosemary Chicken & Mushroom Pasta

Campbell's Rosemary Chicken & Mushroom Pasta Recipe

This saucy and savory chicken dish cooks in the skillet to make a satisfying and flavorful topping for spaghetti...and it's ready in just 35 minutes!

At a glance


15 min.


35 min.



Servings: about 2 cups each

Cook: 20 min.

Made With

  • Campbell’s® Chicken Gravy

    Campbell’s® Chicken Gravy

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What You'll Need

2 tablespoons olive oil or vegetable oil
1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
12 ounces sliced mushrooms (about 4 cups)
1 tablespoon minced garlic
1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary leaves, crushed
1 can (14 1/2 ounces) Campbell’s® Chicken Gravy
1 pound linguine or spaghetti, cooked according to package directions (about 8 cups)
6 tablespoons shredded Parmesan cheese

How to Make It

  • 1

    Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and mushrooms in 2 batches and cook until the chicken is well browned, stirring often. Remove the chicken mixture from the skillet.

  • 2

    Reduce the heat to low. Stir the garlic and rosemary in the skillet and cook for 1 minute. Stir the gravy in the skillet and heat to a boil.

  • 3

    Return the chicken and mushrooms to the skillet. Cover and cook for 5 minutes or until the chicken is cooked through. Place the linguine in a large serving bowl. Pour the chicken mixture over the linguine and toss to coat. Serve with the cheese, if desired.

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  • Easy Substitution: For a rustic twist, try whole wheat pasta in this recipe.
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