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Skillet Monterey Chicken with Pasta

Shredded Chicken, Smokey BBQ Sauce, Crispy Bacon and Monterey Jack Cheese make a delicious and simple one-pan meal that everyone will love.
Prep Time10 minutes
Cook Time20 minutes
Servings - 4 servings


  • 2 cups shredded pre-cooked chicken
  • 10 oz. can Rotel Mild diced tomatoes with green chiles
  • 8 oz. Rotini pasta
  • 2 cups chicken broth
  • 1/3 cup BBQ sauce
  • 1 cup shredded Monterey Jack cheese
  • 3 slices bacon
  • 2 green onions sliced
  • 3 slices bacon cooked and crumbled


  • Cook and crumble the bacon slices. *If preferred, use the same skillet that you will use to make the dish. Drain off most of the grease and set the bacon aside on a plate while you cook the meal.
  • Place the pasta, chicken, and Rotel tomatoes (do not drain) in a large skillet.
  • Add in two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid and turn the heat on to high, allow it to come to a boil. Once boiling, reduce the heat and simmer for 10 minutes. The pasta should be al dente and most of the liquid absorbed.
  • Once the pasta is finished and most liquid is absorbed, drizzle the BBQ sauce over top of the skillet. Scatter the shredded cheese over the BBQ sauce and place the lid back on the skillet. Set the heat on low and allow the skillet to sit for about five minutes to allow the cheese to melt.
  • If you need to leave the pasta in the skillet any longer, remove from heat to prevent the pasta from overcooking.
  • Top with the crumbled bacon and green onions.
  • Serve Skillet Monterey Chicken with side salad or other favorite veggies.