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 vibrant colors and the tantalizing aroma that filled my kitchen. This dish has roots in the beautiful coastal town of Monterey, California, where fresh ingredients and bold flavors come together to create culinary magic.

People love Monterey Chicken Pasta not only for its delicious taste but also for its incredible texture. The combination of tender chicken, al dente pasta, and a luscious sauce makes every bite a delightful experience. Additionally, this recipe is incredibly convenient, making it perfect for busy weeknights or special gatherings. Whether you’re cooking for family or entertaining friends, Monterey Chicken Pasta is sure to impress and satisfy everyone at the table. Join me as we dive into this mouthwatering recipe that is bound to become a favorite in your home!

Ingredients:

8 oz. penne pasta
2 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil
1 cup diced bell peppers (red, green, and yellow)
1 cup corn (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 Chicken

1. Start by seasoning the chicken breasts. In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and pepper. Rub this spice mixture all over the chicken breasts, ensuring they are evenly coated. 2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). 3. Once cooked, remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute, making the chicken more tender and juicy. 4. After resting, slice the chicken into strips or bite-sized pieces, depending on your preference. Set aside for later.

Cooking the Pasta

5. While the chicken is resting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente, usually about 10-12 minutes. 6. Once the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the rest and set the pasta aside.

Preparing the Vegetables

7. In the same skillet used for the chicken, add the remaining tablespoon of olive oil. Add the diced bell peppers and sauté for about 3-4 minutes until they start to soften. 8. Next, add the corn and diced tomatoes to the skillet. Stir everything together and cook for an additional 3-4 minutes, allowing the flavors to meld. If you like a bit of heat, you can add a pinch of red pepper flakes at this stage.

Combining Ingredients

9. Once the vegetables are cooked, return the sliced chicken to the skillet. Pour in the barbecue sauce and stir to combine everything evenly. If the mixture seems too thick, add a little of the reserved pasta water to loosen it up. 10. Add the cooked penne pasta to the skillet, tossing everything together until the pasta is well coated with the sauce and mixed with the chicken and vegetables. If needed, add more reserved pasta water to achieve your desired consistency.

Adding the Cheese

11. Sprinkle the shredded Monterey Jack cheese over the pasta mixture. Cover the skillet with a lid and let it cook for about 2-3 minutes on low heat, or until the cheese is melted and bubbly.

Serving the Dish

12. Once the cheese is melted, remove the skillet from the heat. If you’re using cilantro, sprinkle it over the top for a fresh touch. 13. Serve the Monterey Chicken Pasta hot, either directly from the skillet or plated individually. You can add extra barbecue sauce on top if you like a stronger flavor.

Tips and Variations

– For a healthier version, you can substitute the penne pasta with whole wheat or gluten-free pasta. – Feel free to add other vegetables like zucchini, spinach, or mushrooms based on your preference. – If you want a creamier texture, consider adding a splash of heavy cream or a dollop of sour cream before serving. – This dish is great for meal prep! You can store leftovers in an airtight container in the fridge for up to 3 days. Enjoy your delicious Monterey Chicken Pasta! It’s a perfect blend of flavors and textures that will surely satisfy your cravings.

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