Ah, One-Pan Monterey Chicken Pasta! This dish is a delightful mix of everything I love about cooking—it’s simple, lives up to its name for minimal cleanup, and is outright delicious! I first stumbled upon this recipe on a chilly weeknight when I wanted something comforting yet quick. The aroma of sautéing chicken and the symphony of spices wafting through my kitchen had me feeling all warm and fuzzy inside, reminding me of nights spent cooking with my family.
Monterey chicken, originally grilled with barbecue sauce, is given a fun twist here by mixing it with pasta, making it a complete meal in one dish! It’s one of those meals that has my friends and family scratching their heads with delight, asking how I made something so fancy look so easy.
What’s in One-Pan Monterey Chicken Pasta?
Let’s dive into the ingredients that turn this dish into a magic show on your stovetop!
Chicken Breasts: Boneless, skinless chicken breasts are perfect, and I love to use fresh ones for better flavor. You can also use leftover chicken if you have some handy—easy peasy!
Pasta: Any short pasta works well, but I tend to stick with penne or rotini because they capture all the delicious sauce!
Bell Peppers: I usually go for a mix of red, yellow, and green. They add sweetness and a pop of color—plus, they make me feel like I’ve got a little garden on my plate!
Barbecue Sauce: The star of the show! I prefer a smoky BBQ sauce for that outdoorsy flavor, but you can totally go with whatever kind you love—honey BBQ, spicy, or even homemade if you’re feeling ambitious.
Cheddar Cheese: Because who doesn’t love melted cheese? A good handful of shredded sharp cheddar gives this dish that rich, gooey finish we all crave.
Onion: A small onion, finely chopped, adds a lovely sweetness when sautéed. I generally prefer sweet onions for a nice balance.
Garlic: Fresh minced garlic is a must! The aroma while it’s cooking is heavenly, and it adds depth to the flavor.
Chicken Broth: This helps cook the pasta and infuses extra flavor. I like using low-sodium broth to keep things on the healthier side.
Olive Oil: To sauté the chicken and veggies, a splash of olive oil works perfectly. You can use any cooking oil you prefer!
Is One-Pan Monterey Chicken Pasta Good for You?
You might be wondering if this dish is nutritious, and I’m happy to report that it can absolutely hold its own!
Chicken: A lean protein source, chicken is fantastic for muscle health and keeps you feeling full.
Pasta: While traditional pasta is definitely a carb-heavy ingredient, you could swap for whole grain or vegetable noodles for a healthier option.
Peppers and Onions: These guys not only add flavor and color to your dish but also pack vitamins and antioxidants, contributing to overall health.
That said, be mindful of how much barbecue sauce you use; some brands can pack in quite a bit of sugar. And if you’re watching your cheese intake, feel free to lessen the quantity or swap in a healthier alternative!
Ingredients List
– 1 pound of boneless, skinless chicken breasts (cut into bite-sized pieces)
– 8 ounces of short pasta (like penne or rotini)
– 1 bell pepper (sliced; I use a mix of colors)
– ¼ cup of barbecue sauce
– 1 cup shredded cheddar cheese
– 1 small onion (finely chopped)
– 2 cloves of garlic (minced)
– 2 cups chicken broth (low-sodium)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Servings: 4
How to Make One-Pan Monterey Chicken Pasta?
1. Heat the olive oil in a large skillet over medium heat. Once it’s shimmering, toss in the chopped onion and sauté for about 2-3 minutes until it’s soft and fragrant.
2. Add the chicken pieces to the skillet, sprinkle with a pinch of salt and pepper, and cook until they’re browned and cooked through—about 5-7 minutes.
3. Stir in the minced garlic and sliced bell peppers; sauté for an additional 2-3 minutes, letting the flavors mingle.
4. Pour in the chicken broth and add the pasta. Give everything a good stir, bring it to a gentle boil, then cover and reduce to a simmer. Let it cook according to the pasta’s package instructions until the pasta is al dente and has absorbed most of the broth—usually around 8-10 minutes.
5. Once the pasta is cooked, drizzle in the barbecue sauce and stir until everything is coated. Top with the shredded cheddar cheese, cover, and let sit for a couple of minutes until the cheese is melted and gooey.
6. Serve warm and enjoy the deliciousness!
Delicious Variations & Serving Suggestions
If you’re feeling adventurous (or want to clean out the fridge a bit), you can absolutely swap in other veggies like zucchini or mushrooms. Want to spice things up? Add in some chopped jalapeño for a kick!
This dish pairs beautifully with a side salad or some garlic bread for those who are carb-conscious—not that I blame them, because I could eat this pasta all on its own!
I truly hope you give this One-Pan Monterey Chicken Pasta a try. It’s become a staple in my home, and I bet it will soon find its way into your heart as well! Don’t forget to let me know how it turns out. Happy cooking!
