Description
This One-Pan Monterey Chicken Pasta is a quick and delicious meal combining tender chicken, colorful bell peppers, and penne pasta all cooked together in a flavorful tomato sauce. Topped with melted mozzarella and fresh basil, it’s an easy skillet dinner perfect for busy weeknights.
Ingredients
Scale
Protein and Pasta
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g), cut into bite-sized pieces
- 8 oz (225 g) penne pasta
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz or 400 g) diced tomatoes, undrained
Dairy and Seasonings
- 1 cup (about 4 oz or 115 g) mozzarella cheese, shredded
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces and season with salt, pepper, and Italian seasoning to infuse flavor before cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they are browned 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 are tender. Add minced garlic and sauté for another minute to release its aroma.
- Cook the pasta and tomatoes: Add the penne pasta and the can of diced tomatoes with their juice to the skillet. Pour in enough water to just cover the pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and has absorbed some of the sauce.
- Combine chicken and adjust consistency: Return the cooked chicken pieces to the skillet and stir well to combine all ingredients. If the mixture is too thick, add a little more water or broth to reach your desired consistency.
- Add cheese and melt: Sprinkle shredded mozzarella cheese evenly over the top of the mixture. Cover the skillet and cook for another 2-3 minutes until the cheese melts thoroughly.
- Garnish and serve: Remove from heat, garnish with fresh basil leaves for a burst of freshness, and serve the dish warm.
Notes
- You can substitute penne with other pasta shapes like fusilli or rigatoni if preferred.
- For a richer flavor, use chicken broth instead of water when cooking the pasta.
- If you prefer a spicier dish, add crushed red pepper flakes along with the Italian seasoning.
- Ensure the skillet has a lid to properly simmer and melt the cheese evenly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
