If you’re craving a hearty, cheesy, flavor-packed meal that comes together effortlessly, One-Pan Monterey Chicken Pasta is about to become your new go-to weeknight delight. Imagine perfectly cooked chicken in a smoky seasoning, tender pasta, a splash of zesty tomatoes and chilies, and a melty cheese finish all mingling in one skillet. Every forkful promises the perfect harmony of creaminess, savory bites, and a little kick, making this dish a family favorite you’ll want on repeat.

One-Pan Monterey Chicken Pasta Recipe - Recipe Image

Ingredients You’ll Need

What’s truly magical about this One-Pan Monterey Chicken Pasta is how it relies on a handful of classic ingredients, each pulling its weight to create layers of flavor and texture. Keep things simple and savor every component, because each one truly makes a difference!

Olive oil: Helps brown the chicken and infuses the base with rich, fruity undertones.
Boneless skinless chicken breasts: These become juicy, tender bites that anchor the whole dish.
Salt and black pepper: Essential seasonings for perking up every single element.
Garlic powder: Adds a subtle, mellow garlic flavor that soaks deep into the chicken.
Smoked paprika: Offers a wonderfully smoky depth no one can resist.
Onion: Sautéed until soft and golden, it sets a sweet, savory backdrop.
Minced garlic: Fresh garlic brings a bold, aromatic zing to the skillet.
Low-sodium chicken broth: Keeps the pasta extra flavorful while ensuring everything cooks evenly.
Uncooked penne pasta: Use your favorite short pasta shape for a tender, saucy base.
Diced tomatoes with green chilies: A can brings big, bold flavor and a playful hint of heat.
Monterey Jack cheese: Melts like a dream and adds creamy richness with a little tang.
Cheddar cheese: For extra creaminess and that gorgeous orange color.
Cooked and crumbled bacon: Crispy bits scattered on top turn every bite into a treat.
Chopped green onions: Give a pop of freshness, crunch, and color right at the end.
Fresh parsley: Brightens up the whole skillet and makes it seriously dinner-party ready.

How to Make One-Pan Monterey Chicken Pasta

Step 1: Season and Sear the Chicken

Begin by tossing the chicken pieces in salt, black pepper, garlic powder, and smoked paprika. Don’t hold back here, because the seasoning is key! In your largest, deepest skillet, heat the olive oil over medium-high until it shimmers. Add the seasoned chicken and let it get beautifully golden on all sides, stirring occasionally. After 5 to 7 minutes, the chicken should be cooked through and perfectly juicy. Set it aside on a plate, but don’t wipe out the pan – all those tasty brown bits will flavor the next steps!

Step 2: Sauté the Aromatics

Turn down the heat just a smidge and toss the diced onion right into the same skillet. Sauté for about three minutes until it softens and smells fragrant, gathering up all those leftover chicken flavors. Next, stir in the minced garlic and let it sizzle for 30 seconds. You’ll know it’s ready when the whole kitchen smells incredible!

Step 3: Simmer the Pasta and Tomatoes

Pour in the chicken broth, followed by the diced tomatoes with green chilies and your uncooked penne pasta. Stir well to make sure the pasta is evenly coated and nothing is sticking. Bring everything to a gentle boil, then cover the skillet and lower the heat so it simmers. Give it about 12 to 15 minutes, stirring every now and then. You’re looking for tender pasta and a sauce that’s thickened but still saucy; most of the broth should be soaked up.

Step 4: Add Back the Chicken and Melt the Cheeses

Once the pasta’s ready, stir the cooked chicken back into the pan. Sprinkle over the shredded Monterey Jack and cheddar cheeses, and marvel as they melt right into the pasta, making everything creamy and luscious. Stir until the cheese is beautifully incorporated, and you’ve got that perfect, gooey texture.

Step 5: Top and Serve

Just before serving, scatter the crisp, crumbled bacon and green onions over the skillet. Finish with a generous handful of fresh parsley. If you’re feeling adventurous, a swirl of barbecue sauce on top takes it to another level! Serve the One-Pan Monterey Chicken Pasta while it’s piping hot and watch it disappear.

How to Serve One-Pan Monterey Chicken Pasta

Garnishes

A final sprinkle of chopped green onions supplies a fresh, peppery bite, and chopped fresh parsley brings brightness and color. For extra flavor and a glossy finish, a light drizzle of barbecue sauce can be zig-zagged over the entire pan or on individual servings. Don’t skip the crumbled bacon, as it adds savory crunch that rounds out every bite!

Side Dishes

Since One-Pan Monterey Chicken Pasta already packs big flavor, keep side dishes simple and light. Think a crisp green salad tossed with citrus vinaigrette or some roasted broccoli or asparagus for a little crunch. Soft dinner rolls are perfect for swiping up every bit of cheesy sauce left on your plate.

Creative Ways to Present

Serve right from the skillet for a relaxed, family-style vibe, or spoon into bowls and pile on extra toppings for a restaurant-worthy presentation. For special occasions, bake in a cast-iron pan and finish under the broiler for a toasty top. To impress a crowd, try serving in mini individual skillets for each guest – guaranteed to wow!

Make Ahead and Storage

Storing Leftovers

One-Pan Monterey Chicken Pasta tastes just as great the next day! Transfer leftovers to an airtight container and stash in the refrigerator within two hours of cooking. Properly stored, it’ll stay fresh and delicious for up to three days. It’s perfect for quick lunches or reheating for a stress-free dinner.

Freezing

You absolutely can freeze this dish, though the pasta may soften slightly in texture upon thawing. Let the pasta cool completely, then portion into freezer-safe containers. It’ll keep well for up to two months. For best results, thaw overnight in the fridge before reheating.

Reheating

If you’re reheating from the fridge, a quick zap in the microwave (covered, with a splash of broth or milk) works wonders. On the stovetop, warm in a skillet over low heat, stirring occasionally until hot and creamy. For frozen portions, be sure to thaw first to help everything heat evenly and stay delicious.

FAQs

Can I use a different type Main Course

Absolutely! While penne is a classic for One-Pan Monterey Chicken Pasta, you can swap in fusilli, rotini, or any other short pasta you love. Just keep an eye on the liquid and cooking time since different shapes might cook a little faster or slower.

Is there a way to make this dish gluten-free?

Yes, simply use your favorite gluten-free pasta. Everything else in the recipe is naturally gluten-free, so you won’t miss out on any flavor or texture!

Can I add vegetables to the pasta?

Definitely. Toss in some bell peppers, baby spinach, or even chopped zucchini right after the onions for extra color, nutrition, and crunch. This dish is wonderfully versatile, so feel free to make it your own.

What can I substitute for Monterey Jack cheese?

If you don’t have Monterey Jack on hand, try using mozzarella or a mild provolone instead. The important thing is to choose a cheese that melts easily for that glorious, creamy finish.

Will this recipe work as a make-ahead meal for busy weekdays?

It’s perfect for meal prep! One-Pan Monterey Chicken Pasta holds up well in the fridge and reheats beautifully, making it a great option to cook ahead and enjoy throughout the week.

Final Thoughts

There’s something so comforting and satisfying about a skillet full of One-Pan Monterey Chicken Pasta, ready to share with family or friends. If you’re after a rewarding, crowd-pleasing meal with minimal fuss and maximum flavor, give this recipe a try – you’ll fall head over heels for its cheesy goodness and effortless cleanup!

One-Pan Monterey Chicken Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 16 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

One-Pan Monterey Chicken Pasta is a delicious and easy-to-make pasta dish that combines tender chicken, flavorful spices, gooey cheeses, and savory bacon. This one-pan meal is perfect for a quick weeknight dinner.

Ingredients

Scale

Chicken:

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper to taste
1 teaspoon garlic powder
1 teaspoon smoked paprika

Pasta:

1 small onion, diced
2 cloves garlic, minced
3 cups low-sodium chicken broth
8 ounces penne pasta, uncooked
1 (10-ounce) can diced tomatoes with green chilies

Cheese and Toppings:

1 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/4 cup cooked and crumbled bacon
1/4 cup chopped green onions
Fresh parsley for garnish

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Instructions

Season the Chicken: Season the chicken pieces with salt, black pepper, garlic powder, and smoked paprika.
Cook the Chicken: In a large deep skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
Sauté Onion and Garlic: In the same pan, add diced onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
Cook Pasta: Pour in the chicken broth, diced tomatoes with green chilies, and uncooked penne pasta. Bring to a boil, then reduce heat to medium-low. Cover and simmer for about 12-15 minutes, stirring occasionally, until pasta is al dente and most of the liquid is absorbed.
Combine and Serve: Return the cooked chicken to the pan and stir in Monterey Jack and cheddar cheeses until melted and creamy. Top with crumbled bacon and chopped green onions. Garnish with fresh parsley and serve warm.