Get ready to fall in love with dinner again, because One-Pan Monterey Chicken Pasta is the kind of hearty, flavor-packed meal that instantly becomes a staple in your weeknight rotation. Imagine juicy, golden-browned chicken, sweet onions, and bell peppers all wrapped up with tender pasta in a rich, cheesy, barbecue-kissed sauce—every bite is a celebration. Best of all, everything cooks together in a single skillet, so you’ll spend less time cleaning and more time savoring a meal that’s as comforting as it is crave-worthy.
Ingredients You’ll Need
Ingredients You’ll Need
Gather these simple yet essential ingredients to build the bold flavors and wonderful textures of this dish. Each element brings its own vibrant tasting note, ensuring there’s color, richness, and just the right amount of kick in every forkful.
- Olive oil: Adds a hint of fruitiness and helps develop a gorgeous golden crust on the chicken.
- Boneless skinless chicken breasts: Bite-sized pieces cook quickly and soak up all those irresistible flavors.
- Salt: Essential for bringing out the full flavor of the chicken and vegetables.
- Black pepper: Provides a subtle heat that complements the savory elements.
- Garlic powder: Layers in a mellow, all-encompassing garlic essence throughout the dish.
- Onion: Diced and sautéed until soft, it adds natural sweetness and depth.
- Garlic: Freshly minced garlic infuses a punchy aroma and flavor that everyone loves.
- Red bell pepper: Adds vibrant color and a touch of sweetness—plus, it just looks pretty in the pan.
- Diced tomatoes with green chilies: Bring a tangy, slightly spicy element to the sauce, cutting through the richness perfectly.
- Chicken broth: Cooks the pasta and ties all the flavors together with a savory backbone.
- Penne or short pasta: Shapes that hold sauce beautifully and are easy to scoop up with every bite.
- Barbecue sauce: The secret ingredient for that unmistakable smoky-sweet, tangy finish.
- Monterey Jack cheese: Melt-in-your-mouth creaminess that makes the sauce extra smooth.
- Cheddar cheese: Delivers bold, sharp, cheesy punch for a fuller cheese flavor.
- Cooked bacon: Crumbled on top just before serving for a smoky, salty crunch.
- Fresh parsley or green onions: Provides the perfect, fresh finishing touch to brighten up the dish.
How to Make One-Pan Monterey Chicken Pasta
Step 1: Sear the Chicken
Start by heating the olive oil in a large, deep skillet over medium-high heat. While the oil is getting nice and hot, season your chicken pieces with salt, black pepper, and garlic powder. Add the chicken to the skillet and let it brown for about 5 to 6 minutes, stirring occasionally, until the pieces are golden and cooked through. This step boosts the flavor right from the beginning, giving the chicken a savory backbone for everything that follows. Remove the chicken from the pan and set it aside so you can build your veggie-packed base.
Step 2: Sauté the Vegetables
Keeping all those tasty browned bits in the pan (they’re flavor gold!), toss in the diced onion, minced garlic, and red bell pepper. Sauté for about 3 minutes, stirring, until the veggies are fragrant and just tender. That sizzling onion and garlic aroma signals the start of something wonderful in your kitchen.
Step 3: Simmer Pasta and Sauce
Now pour in the diced tomatoes with green chilies, chicken broth, and uncooked pasta. Give it all a gentle stir, scraping up any flavor bits from the skillet bottom. Bring it to a boil, then reduce the heat and cover. Simmer for 12 to 15 minutes, stirring every few minutes and keeping an eye on the liquid. You’re waiting for the pasta to turn just al dente and for most of the liquid to absorb, making a luscious, slightly thickened sauce.
Step 4: Make it Cheesy and Saucy
With the pasta perfectly tender and the sauce cooked down, it’s time for the grand finale. Stir in the barbecue sauce, Monterey Jack cheese, cheddar cheese, and that juicy cooked chicken you set aside earlier. Give everything a slow, joyful mix until the cheese melts into a creamy, stringy sauce that clings to every noodle and chunk of chicken.
Step 5: Top and Serve
Sprinkle the crumbled bacon and freshly chopped parsley (or green onions) over the top for salty, crunchy, and fresh green goodness. The dish is best enjoyed piping hot straight from the pan, the cheese gooey and the barbecue aromas filling the kitchen.
How to Serve One-Pan Monterey Chicken Pasta
Garnishes
This dish truly shines with a shower of fresh parsley or green onions right before serving for a burst of color and brightness. For extra character, try another light handful of shredded cheese or even a little drizzle of barbecue sauce. The final garnishes add both eye appeal and a perfect lift in flavor to One-Pan Monterey Chicken Pasta.
Side Dishes
While One-Pan Monterey Chicken Pasta stands beautifully on its own, you can round out your meal with a crisp green salad, a batch of buttery garlic bread, or some simple roasted vegetables. These sides bring contrast and freshness, making the meal feel extra special.
Creative Ways to Present
Serve it family-style straight from your favorite skillet, or plate it up in shallow bowls with a little bacon and herbs on top for that restaurant look. For a playful twist, serve leftovers as a warm pasta salad for lunch, or spoon the pasta into bell pepper halves and broil lightly to melt more cheese on top—delicious and stunning!
Make Ahead and Storage
Storing Leftovers
Leftover One-Pan Monterey Chicken Pasta can be cooled completely, then stored in an airtight container in the fridge for up to 3 days. The flavors meld overnight, making next-day lunches especially tempting!
Freezing
For longer storage, portion cooled pasta into sealed freezer-safe containers. It keeps well for up to 2 months. Thaw it overnight in the fridge before reheating so that the cheeses and sauce stay creamy.
Reheating
Warm leftovers gently in a skillet over low heat, adding a splash of chicken broth or milk if needed to refresh the sauce’s creaminess. If you’re using the microwave, cover partially and stir halfway through to prevent any cold spots or cheese separation.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Using rotisserie chicken is a fantastic time-saver. Just add it when you stir in the cooked chicken, cheese, and sauce in Step 4 for a quick shortcut without sacrificing flavor.
What type Main Course, Pasta
Sweet and smoky barbecue sauces work beautifully in One-Pan Monterey Chicken Pasta, but you can use your favorite brand or even try a spicier version for extra kick. It’s all about matching your flavor preferences!
Can I make this recipe gluten-free?
Yes, simply swap in a gluten-free short pasta and double-check that your barbecue sauce and chicken broth are gluten-free. All other ingredients should naturally fit most gluten-free diets.
What can I substitute for Monterey Jack cheese?
If you’re out of Monterey Jack, try mozzarella or Colby Jack—they’ll both melt beautifully. A mild provolone also works, though the flavor will shift just a bit.
Can I add vegetables or make it vegetarian?
You sure can! Toss in extra veggies like zucchini, corn, or spinach with the bell pepper, and replace chicken with canned chickpeas or extra mushrooms for a hearty, meatless version of One-Pan Monterey Chicken Pasta.
Final Thoughts
Give One-Pan Monterey Chicken Pasta a spot in your dinner lineup and watch it quickly become a family favorite. It’s the ultimate blend of comfort, flavor, and convenience—and after just one bite, you’ll be hooked!
Print
One-Pan Monterey Chicken Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This One-Pan Monterey Chicken Pasta is a delicious and easy one-pan meal that combines tender chicken, pasta, gooey cheese, and a hint of barbecue flavor in every bite. Perfect for a quick weeknight dinner or a cozy weekend meal.
Ingredients
For the Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
For the Pasta:
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (10 ounces) diced tomatoes with green chilies
- 3 cups chicken broth
- 12 ounces penne or short pasta
For Assembly:
- 1/2 cup barbecue sauce
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup fresh parsley or green onions, chopped
Instructions
- Prepare the Chicken: Heat olive oil in a large deep skillet over medium-high heat. Season chicken with salt, pepper, and garlic powder. Cook until golden brown and cooked through, about 5 to 6 minutes. Remove and set aside.
- Cook the Vegetables and Pasta: In the same skillet, add onion, garlic, and bell pepper, cooking until softened, about 3 minutes. Stir in diced tomatoes, chicken broth, and pasta. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
- Finish the Dish: Stir in barbecue sauce, Monterey Jack cheese, cheddar cheese, and cooked chicken. Mix until creamy and well combined. Top with bacon crumbles and parsley before serving hot.
Notes
- For extra flavor, drizzle a little more barbecue sauce over the finished dish.
- You can substitute rotisserie chicken to save time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Pasta
- Method: One-Pan, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 10g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
