This Monterey Chicken Skillet brings smoky BBQ flavor, crispy bacon, and gooey melted cheese together in one pan that's ready in just 25 minutes. I first made this on a Tuesday night when I had exactly half a rotisserie chicken sitting in my fridge and zero energy for complicated cooking. The bacon sizzled while the pasta bubbled away, and before I knew it, my kitchen smelled like a BBQ cookout mixed with cozy comfort food.
If you're looking for more quick weeknight wins, try my Easy Chicken Club Sandwich Recipe or the Best Mississippi Pot Roast Recipe for hands-off deliciousness. This skillet uses simple pantry ingredients and tastes like you spent way more than 25 minutes on it.
Why You'll Love This Monterey Chicken Skillet
Quick and easy. From start to finish, you're looking at 25 minutes total. That includes the time it takes the bacon to crisp up.
One pan wonder. Almost everything cooks in a single skillet (except the bacon, which needs its own little stage). Fewer dishes means less stress after dinner.
Uses rotisserie chicken. No need to cook raw chicken. Just shred up what you've got and toss it in.
Kid-approved flavor. The BBQ sauce adds a sweet-tangy note that balances the spice from the Rotel. Even picky eaters tend to love this one.
Flexible and forgiving. Pasta a little firm? Simmer longer. Too much liquid? Take the lid off. This Monterey Chicken Skillet adapts to how your stove runs.
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Ingredients For Monterey Chicken Skillet
Here's what you'll need to make this cheesy, smoky, one-pan dinner.
See Recipe Card Below This Post For Ingredient Quantities
Shredded pre-cooked chicken: About half a rotisserie chicken gives you the 2 cups you need. Saves time and adds flavor since rotisserie chicken is already seasoned.
Rotel (diced tomatoes with green chiles): Adds a tangy, slightly spicy kick that wakes up the whole dish. Don't drain it—the liquid helps cook the pasta.
Fusilli pasta: These little spirals catch all the sauce and cheese in their twists. You can swap for penne or rotini if that's what you have.
Chicken broth: Creates the cooking liquid for the pasta and adds savory depth. Low-sodium works great if you're watching salt.
BBQ sauce: Brings smoky sweetness that ties everything together. Use your favorite brand—Sweet Baby Ray's, Stubbs, whatever you love.
Monterey Jack cheese: Melts into creamy, gooey perfection. The mild flavor lets the BBQ and bacon shine.
Bacon: Crispy, salty, smoky goodness on top. It's non-negotiable in my house.
Green onions: Fresh, bright flavor that cuts through all the richness. Plus they make it look pretty.
How To Make Monterey Chicken Skillet
Here's how to bring this Monterey Chicken Skillet dinner together.
Combine base ingredients: Add the shredded chicken, fusilli pasta, and the entire can of Rotel (liquid and all) to your large skillet. Pour in the chicken broth and give everything a good stir so the pasta is mostly submerged.
Bring to a boil: Cover the skillet with a tight-fitting lid, crank the heat to high, and let it come to a rolling boil. You'll hear it bubbling under that lid.
Simmer the pasta: Once it's boiling, turn the heat down to low and let it simmer for 15 minutes. Set a timer and stir every 5 minutes to keep the pasta from sticking to the bottom.
Cook the bacon: While the pasta simmers, cook your bacon in a separate skillet until it's nice and crispy. Drain it on paper towels and crumble it into bite-sized pieces. Your kitchen will smell amazing.
Check pasta doneness: After 15 minutes, lift the lid and test a piece of pasta. If it's still firm, cover and simmer for another 5 minutes. If it's tender but there's excess liquid pooling, take the lid off and simmer uncovered for 5 minutes to let it evaporate.
Add BBQ sauce: Once the pasta is cooked and most of the liquid has been absorbed, drizzle the BBQ sauce evenly over the top of the skillet. Don't stir yet—just let it sit there.
Melt the cheese: Sprinkle the shredded Monterey Jack cheese over the BBQ sauce. Cover the skillet again and let it sit on low heat for about 5 minutes. The cheese will melt into a gooey, stretchy layer.
Finish and serve: Remove from heat, top with the crumbled bacon and sliced green onions, and serve immediately while everything's still hot and melty.
Equipment For Monterey Chicken Skillet
- Large skillet with tight-fitting lid: A 12-inch skillet works perfectly. The lid is important for trapping steam to cook the pasta.
- Skillet for bacon: Any smaller pan will do. I use my cast iron for bacon because it gets crispy faster.
- Measuring cups and spoons: For portioning out broth, BBQ sauce, and cheese.
- Spoon for stirring: A wooden spoon works great and won't scratch your skillet.
- Paper towels: For draining bacon grease.
Substitutions and Swaps
Out of fusilli? Penne, rotini, or even bow tie pasta work just fine. Stick to short pasta shapes that cook in about 15 minutes.
Don't have Rotel? Use a regular 10 oz. can of diced tomatoes plus a 4 oz. can of diced green chiles. Or just use plain diced tomatoes if you want it milder.
Skip the bacon? You can leave it off entirely, though I'd miss that smoky crunch. Turkey bacon works too if you prefer.
No Monterey Jack? Cheddar, Colby Jack, or even mozzarella will melt beautifully. Mexican blend cheese is another great option.
Different BBQ sauce? Any style works here. I've used honey BBQ, spicy BBQ, and even Carolina gold sauce. They all taste different but delicious.
Need more protein? Add a can of black beans or some cooked sausage along with the chicken.
Storage and Reheating Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days. The pasta will soak up more liquid as it sits, so it might seem a little drier the next day.
Reheating: Warm individual portions in the microwave for 1 to 2 minutes, stirring halfway through. Add a splash of chicken broth or water if it seems dry. You can also reheat gently in a skillet over medium-low heat with a little extra broth.
Freezing: I don't recommend freezing this one. The pasta texture changes when frozen and reheated, and the cheese can get a little grainy.
Serving Suggestions
This Monterey Chicken Skillet is hearty enough to stand alone, but here are a few ideas to round out your meal:
With a simple side salad. Crisp romaine, cherry tomatoes, and ranch dressing keep things light and fresh next to all that cheese and bacon.
Garlic bread on the side. Perfect for scooping up any extra sauce at the bottom of your bowl. Toast some slices with butter and garlic powder.
Roasted vegetables. Broccoli, green beans, or Brussels sprouts add color and nutrition without much effort. If you want another easy dinner idea, the Healthy Sheet Pan Crunchwrap Recipe is another family favorite.
With cornbread. The slight sweetness of cornbread pairs beautifully with the smoky BBQ flavor.
Expert Tips
Use a heavy-bottomed skillet. Thin pans can create hot spots that burn the pasta on the bottom. A good skillet distributes heat evenly.
Stir every 5 minutes. This keeps the pasta from clumping or sticking. Set a timer so you don't forget.
Don't skip the resting time. After you add the cheese, let it sit covered for the full 5 minutes. That's when the cheese gets melty and gooey.
Adjust the spice level. If you're cooking for little ones or anyone who doesn't love heat, use mild Rotel or substitute plain diced tomatoes.
Taste and adjust. Before serving, taste the pasta and add a pinch of salt or extra BBQ sauce if needed. Every brand of broth and BBQ sauce has different salt levels.
Fresh toppings matter. The green onions and bacon add texture and freshness right before serving. Don't add them too early or they'll get soggy.
FAQ
How can I tenderize chicken without a mallet?
If you're using raw chicken for another Monterey Chicken Skillet and don't have a mallet, try using a rolling pin, a heavy skillet, or even the bottom of a sturdy glass. You can also slice the chicken thinner instead of pounding it. For this Monterey Chicken Skillet, you're using pre-cooked shredded chicken, so no tenderizing needed.
Why is it called Monterey Chicken Skillet?
The name comes from Monterey Chicken Skillet Jack cheese, which is a key ingredient in these types of recipes. Monterey Jack is a mild, creamy cheese that melts beautifully and originated in Monterey, California. When you see "Monterey chicken" on a menu, it usually means chicken topped with BBQ sauce, bacon, and melted Monterey Chicken Skillet Jack cheese.
Can I prep this Monterey Chicken Skillet ahead of time?
You can shred the chicken, cook and crumble the bacon, and slice the green onions ahead of time. Store them separately in the fridge. When you're ready to cook, just dump everything in the skillet and follow the instructions. I wouldn't recommend cooking the whole dish ahead because the pasta gets mushy when it sits in liquid.
What should the internal temperature for cooked chicken be?
Cooked Monterey Chicken Skillet should reach an internal temperature of 165°F to be safe to eat. Since this recipe uses pre-cooked rotisserie chicken, it's already at that temperature. You're just reheating it, which is why this dinner comes together so quickly.
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Pairing
These are my favorite dishes to serve with Monterey Chicken Skillet
Monterey Chicken Skillet
Ingredients
- 2 cups shredded pre-cooked chicken from ½ rotisserie chicken, warm or room temperature
- 10 oz. can diced tomatoes with green chiles Rotel, undrained
- ½ lb fusili pasta dry, uncooked
- 2 cups chicken broth low sodium recommended
- ⅓ cup BBQ sauce your favorite brand
- 1 cup shredded Monterey Jack cheese room temperature
- 3 slices bacon thick-cut, cooked until crispy
- 2 green onions sliced (white and green parts)
Instructions
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Combine the shredded chicken, fusili pasta, and undrained diced tomatoes in a large skillet.
- Pour in the chicken broth and stir gently to combine everything evenly.
- Cover the skillet with a tight-fitting lid and heat over high until the liquid reaches a boil.
- Once boiling, reduce the heat to low and let the mixture simmer for 15 minutes, stirring every 5 minutes to prevent sticking.
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While the pasta simmers, cook the bacon in a separate skillet until crisp. Drain on paper towels and crumble into small pieces.
- Check the pasta after 15 minutes: it should be tender and most of the liquid absorbed. If still firm, simmer another 5 minutes; if tender but too much liquid remains, simmer uncovered for 5 minutes.
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Drizzle the BBQ sauce over the cooked pasta and sprinkle evenly with shredded Monterey Jack cheese.
- Cover the skillet again and let it sit on low heat for 5 minutes to allow the cheese to melt.
- Top the skillet with the crumbled bacon and sliced green onions before serving.
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