Description
This Monterey Chicken Pasta is a delicious and satisfying dish featuring tender chicken, vibrant vegetables, and a sweet tangy barbecue sauce, all topped with melted Monterey Jack cheese. Perfect for a quick weeknight dinner, it’s sure to delight the entire family!
Ingredients
Scale
- 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)
Instructions
- Bring a large pot of salted water to a boil (about 1 tablespoon of salt).
- Add the penne pasta and cook according to package instructions (10-12 minutes) until al dente, stirring occasionally.
- Drain the pasta in a colander and set aside. Drizzle with a little olive oil to prevent sticking.
- Pound the chicken breasts to an even thickness on a cutting board.
- Season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts.
- Cook for 6-7 minutes on each side until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.
- Remove from skillet and let rest for a few minutes before slicing into strips.
- In the same skillet, add diced bell peppers and corn. Sauté for 3-4 minutes until tender but crisp.
- Add diced tomatoes and stir. Cook for another 2-3 minutes to meld flavors.
- Optional: Add red pepper flakes for heat.
- Add the drained penne pasta to the skillet and toss to combine.
- Pour barbecue sauce over the mixture, stirring to coat evenly.
- Add sliced chicken on top and sprinkle with shredded Monterey Jack cheese.
- Cover the skillet and cook on low heat for about 5 minutes until cheese is melted and bubbly.
- Remove from heat and garnish with chopped fresh cilantro if desired.
- Serve hot, either directly from the skillet or plated individually. Pair with a side salad or garlic bread for a complete meal.
Notes
- Feel free to add more veggies like zucchini, spinach, or mushrooms.
- For a lighter version, substitute penne with whole wheat or gluten-free pasta.
- For added spice, marinate chicken in spicy barbecue sauce or add jalapeños.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes