Monterey Chicken Pasta: A Delicious Recipe for a Quick Dinner

Monterey Chicken Pasta is a delightful dish that brings together the rich flavors of grilled chicken, creamy sauce, and perfectly cooked pasta, creating a meal that is both satisfying and comforting. As I first discovered this recipe, I was captivated by its ability to combine the heartiness of traditional chicken dishes with the ease of a pasta meal, making it a favorite in my kitchen. This dish has roots in the vibrant culinary scene of California, where fresh ingredients and bold flavors reign supreme.

People love Monterey Chicken Pasta not only for its delicious taste but also for its wonderful texture. The tender chicken pairs beautifully with the al dente pasta, while the creamy sauce envelops each bite in a warm embrace. Plus, it’s a convenient option for busy weeknights, allowing you to whip up a gourmet meal in no time. Whether you’re cooking for family or entertaining friends, Monterey Chicken Pasta is sure to impress and satisfy everyone at the table.

Ingredients:

• 8 ounces of penne pasta
• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup diced bell peppers (red, green, and yellow)
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes (canned or fresh)
• 1 cup shredded Monterey Jack cheese
• 1/2 cup barbecue sauce
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Preparing the Pasta

1. Start by bringing a large pot of salted water to a boil. I usually add about a tablespoon of salt to enhance the flavor of the pasta. 2. Once the water is boiling, add the penne pasta and cook according to the package instructions, usually around 10-12 minutes, until al dente. 3. Stir occasionally to prevent the pasta from sticking together. 4. Once cooked, drain the pasta in a colander and set it aside. You can drizzle a little olive oil over it to keep it from sticking while you prepare the rest of the dish.

Preparing the Chicken

5. While the pasta is cooking, take the chicken breasts and place them on a cutting board. I like to pound them to an even thickness for uniform cooking. 6. Season both sides of the chicken breasts with garlic powder, onion powder, smoked paprika, salt, and pepper. This will give the chicken a delicious flavor. 7. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. 8. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. 9. Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.

Cooking the Vegetables

10. In the same skillet, add the diced bell peppers and corn. Sauté them for about 3-4 minutes until they are tender but still crisp. 11. Add the diced tomatoes to the skillet and stir everything together. Let it cook for another 2-3 minutes to allow the flavors to meld. 12. If you like a little heat, you can add some red pepper flakes at this stage for an extra kick.

Combining Everything

13. Once the vegetables are cooked, add the drained penne pasta to the skillet. Toss everything together to combine. 14. Pour the barbecue sauce over the pasta and vegetables, stirring well to ensure everything is evenly coated. The barbecue sauce adds a sweet and tangy flavor that complements the chicken perfectly. 15. Now, add the sliced chicken on top of the pasta mixture. Sprinkle the shredded Monterey Jack cheese over everything. 16. Cover the skillet with a lid and let it cook on low heat for about 5 minutes, or until the cheese is melted and bubbly.

Serving the Dish

17. Once the cheese is melted, remove the skillet from the heat. If you like, you can garnish the dish with chopped fresh cilantro for a pop of color and flavor. 18. Serve the Monterey Chicken Pasta hot, either directly from the skillet or plated individually. I love to pair it with a side salad or some garlic bread for a complete meal.

Tips and Variations

19. If you want to add more veggies, feel free to toss in some zucchini, spinach, or mushrooms when cooking the bell peppers. 20. For a lighter version, you can substitute the penne pasta with whole wheat or gluten-free pasta. 21. If you’re a fan of spice, consider marinating the chicken in a spicy barbecue sauce or adding jalapeños to the vegetable mix. 22. This dish is also great for meal prep! You can store leftovers in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or on the stovetop. Enjoy your delicious Monterey Chicken Pasta! It’s a hearty, flavorful dish that’s perfect for any night of the week.

Conclusion:

In summary, this Monterey Chicken Pasta recipe is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and comfort. The combination of tender chicken, creamy sauce, and vibrant vegetables creates a dish that is not only satisfying but also visually appealing. Plus, it’s incredibly versatile! You can easily swap out the chicken for shrimp or even make it vegetarian by using grilled vegetables or tofu. For a fun twist, consider adding some sun-dried tomatoes or a sprinkle of feta cheese for an extra layer of flavor. Serve it alongside a fresh garden salad or some garlic bread to round out the meal perfectly. I encourage you to give this Monterey Chicken Pasta a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Happy cooking! Print