Monterey BBQ Chicken Pasta
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Monterey BBQ Chicken Pasta
Description
This pasta dish starts by cooking bite-sized chicken breast pieces in oil until golden and tender, then transferring them aside. Chopped bacon is cooked in the same pan until crisp, with excess grease drained off. The pan is then deglazed with chicken broth, extracting browned flavors. Adding Rotel tomatoes, rotini pasta, and salt to the broth creates a cooking liquid that simmers uncovered until the pasta is al dente, absorbing the savory tomato and broth flavors.
Barbecue sauce joins the pot along with the cooked chicken and bacon, blending smoky, tangy, and meaty layers. Finally, shredded Monterey Jack cheese is sprinkled over the top, covered briefly to melt and create a creamy, cheesy finish. Chives or green onions may be added as a fresh garnish.
This all-in-one skillet approach minimizes cleanup and delivers a filling, well-rounded meal with contrasting textures from tender chicken, crisp bacon, and soft pasta in a flavorful sauce.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 to 2 to 2 pounds chicken breast cut into 1/2-inch pieces, boneless skinless
- 6-7 lices Bacon chopped
- 3 ½ cups chicken broth I use low-sodium
- 2 cans cans (10-ounces each) Rotel tomatoes undrained
- 16 ounces rotini pasta or similar shape
- 1 teaspoon salt
- ⅔ cup barbecue sauce
- 1 cup Monterey jack cheese shredded
- chives for garnish (optional, chopped, or green onions
Instructions
- In a 12-inch deep skillet (at least 2 to 3 inch sides) or a 5- or 6-quart pot, heat the oil over medium heat until shimmering. Pat the chicken pieces dry and season lightly with salt and pepper. Add them to the pot in a single layer and cook until golden and cooked through, stirring occasionally. Remove to a plate and set aside.
- Add the chopped bacon to the pot and cook until crisp. Drain any excess grease and scrape the bacon onto the same plate as the chicken.
- Keeping the pot over medium heat, add the broth, deglazing the pan and scraping up any browned bits with a cooking spoon or spatula.
- Add the rotel tomatoes, pasta and salt. Stir to combine. Bring the mixture to a simmer and cook, uncovered, stirring often and moderating the heat to prevent sticking, until the pasta is al dente (about 10-12 minutes, but check package instructions as each brand may vary).
- Stir in the BBQ sauce, cooked chicken and bacon and heat through. Sprinkle the cheese over the top, cover, and let the pasta rest off the heat until the cheese is melted, 2-3 minutes. Garnish with chives or green onions and serve warm, drizzling with extra BBQ sauce, if desired.
Notes
- Use your preferred homemade BBQ sauce or your favorite store-bought version to customize flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 634kcal | 32% |
| Carbohydrates | 76g | 25% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 80mg | 27% |
| Sodium | 1568mg | 65% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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