What would you do with a million dollars? Maybe buy that beach house you’ve always wanted? Or a fancy car or two, possibly? Oh, you’d for sure use that unlimited fund to eat as much Million Dollar Monterey Chicken as you could, we just know it. When you taste the tender, juicy shredded chicken and sweet and spicy tomatoes and green chiles on that fluffy, buttery pasta, drizzled with tangy barbecue and sprinkled with crispy bacon and melty cheesy, you won’t want to eat anything else. Luckily, Million Dollar Monterey Chicken doesn’t cost a million dollars to make and only takes 30 minutes, so if your tastebuds are craving some rich flavors, it’s time to whip some up!

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  • 2 cups chicken, cooked and shredded
  • 1/2 pound of fusilli pasta
  • 1 (10-ounce) can of diced tomatoes with green chiles
  • 2 cups chicken broth
  • 3 slices bacon
  • 1/3 cup barbecue sauce
  • 1 cup Monterey Jack cheese, shredded
  • 2 green onions, sliced


Step 1 –Place the chicken, the pasta, and the tomatoes and green chiles in a large skillet.

Step 2 –Add the chicken broth to the pasta mixture and stir to combine.

Step 3 –Cover the skillet with a tight-fitting lid, and place the skillet on the stove-top over high heat.

Step 4 –Let the pasta mixture come to a boil.

Step 5 –Adjust the heat to low and let the pasta mixture simmer until the pasta is tender and most of the liquid has been absorbed, about 15 minutes, quickly stirring every 5 minutes.

Step 6 –While the pasta mixture is cooking, cook the bacon in a skillet until brown and crispy.

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Step 7 –Drain the cooked bacon on a paper-towel-lined plate, allow it to slightly cool, then crumble.

Step 8 –Drizzle the barbecue sauce over the tender pasta and sprinkle with the cheese.

Step 9 –Cover the skillet again with the lid and cook on low heat until the cheese has melted, for about 5 minutes.

Step 10 –Top the melted cheese with the bacon crumbles and the green onions.

Step 11 –Serve.