Monterey Chicken Skillet

4.45 from 88 votes

Monterey Chicken Skillet

Smoky BBQ sauce, salty bacon, and creamy Monterey Jack cheese come together in this quick, one-dish Monterey Chicken Skillet.

Prep Time5

Cook Time20

Total Time25

Total Cost: $8.11 recipe / $2.03 serving

Servings:

Calories: 580.83kcal

Ingredients

2 cups shredded pre-cooked chicken (1/2 rotisserie chicken) $3.50
1 10 oz. can Rotel (diced tomatoes with green chiles) $0.99
1/2 lb. fusili pasta $0.63
2 cups chicken broth $0.30
1/3 cup BBQ sauce $0.36
1 cup shredded Monterey Jack cheese $1.24
3 slices bacon $0.92
2 green onions, sliced $0.17

Instructions

Place the chicken, pasta, and Rotel tomatoes (undrained) in a large skillet. Add two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.
Meanwhile, cook the bacon in a skillet until brown and crispy. Drain the cooked bacon on a paper towel, then crumble into pieces.
After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let the skillet simmer for 5 more minutes. If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.
Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top. Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese. Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.

See how we calculate recipe costs here.

Video

Notes

If you can't find Rotel tomatoes, you can use one 15-oz. can of diced tomatoes instead. If canned diced green chiles are available on their own, they can be added as well.

Nutrition

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