Description
This One-Pan Monterey Chicken Pasta is a flavorful, easy-to-make dinner combining tender chicken, vibrant bell peppers, and pasta all cooked together in a single skillet. With savory Italian seasoning, juicy diced tomatoes, and melted mozzarella cheese, it offers a comforting, hearty meal that’s perfect for busy weeknights.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g), cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Other Ingredients
- 8 oz (225 g) penne pasta
- 1 can (14.5 oz or 400 g) diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 cup (about 4 oz or 115 g) mozzarella cheese, shredded
- Fresh basil leaves, for garnish
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season them with salt, pepper, and Italian seasoning to infuse the meat with flavor.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken pieces and cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through. Remove the chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add the chopped onion and sliced red and yellow bell peppers. Cook for 4-5 minutes until the vegetables soften. Add the minced garlic and sauté for another minute to release its aroma.
- Add pasta and tomatoes: Pour the penne pasta and undrained diced tomatoes into the skillet. Add enough water to just cover the pasta. Bring the mixture to a boil, then reduce the heat to a simmer and cover the skillet. Let it cook for 10-12 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Combine chicken and check consistency: Return the cooked chicken to the skillet and stir everything together. If the pasta mixture seems too thick or dry, add a little more water or broth to reach your desired consistency.
- Melt the cheese: Sprinkle shredded mozzarella evenly over the pasta and chicken. Cover the skillet again and cook for 2-3 minutes until the cheese melts and becomes gooey.
- Garnish and serve: Remove from heat, garnish with fresh basil leaves to add a fragrant herbal touch, and serve the dish warm for the best taste experience.
Notes
- To make this dish quicker, you can use pre-cooked chicken or rotisserie chicken instead of raw chicken breasts.
- If you prefer a spicier version, add red pepper flakes when cooking the vegetables.
- Add a splash of chicken broth instead of water for more depth of flavor.
- Use gluten-free pasta to make the dish gluten-free if needed.
- Fresh basil can be substituted with dried basil or fresh parsley if preferred.
