Description
A delicious and easy one-pan Monterey Chicken Pasta featuring tender chicken, pasta, and a creamy cheese sauce, all cooked in a single skillet for minimal cleanup.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 2 cups chicken broth
- 1 cup milk
- 8 oz uncooked penne pasta
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1/4 cup cooked and crumbled bacon (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chicken, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through.
- Add the chicken broth, milk, and uncooked pasta to the skillet. Stir to combine.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is tender and liquid is mostly absorbed.
- Stir in the Monterey Jack and cheddar cheeses until melted and creamy.
- Top with green onions and bacon (if using) before serving.
Notes
- For extra flavor, use smoked bacon and a touch of chipotle powder.
- Can substitute rotisserie chicken for a quicker version.
- Use whole milk or half-and-half for a richer sauce.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg