Description
A delicious and hearty one-pan Monterey Chicken Pasta made with tender chicken, creamy cheese, smoky bacon, and pasta, all cooked together for a flavorful and easy meal.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 cup milk
- 8 ounces penne pasta
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season diced chicken with salt, pepper, garlic powder, and smoked paprika.
- Add chicken to skillet and cook until browned and cooked through. Remove and set aside.
- In the same skillet, add chopped bacon and cook until crispy. Remove and set aside.
- Drain excess fat, leaving about 1 tablespoon in the pan. Sauté onion and garlic until softened.
- Pour in chicken broth and milk. Bring to a boil.
- Add pasta and reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is tender.
- Stir in cooked chicken, Monterey Jack cheese, cheddar cheese, and crispy bacon.
- Cook until cheese is melted and everything is well combined.
- Top with green onions and parsley before serving.
Notes
- You can substitute Monterey Jack with Pepper Jack for a spicier version.
- Use pre-cooked rotisserie chicken to save time.
- Add veggies like spinach or bell peppers for extra nutrition.