Montreal Chicken is nothing but a seasoning bought at the store, but it’s one of the easiest ways to elevate any piece of chicken!
I’ve been using Montreal Chicken seasoning for years, and on everything! Not just chicken. If you like a little bit more kick, you should try Montreal Steak. You can use these interchangeably on chicken, beef, sweet potatoes, asparagus, Brussel sprouts, literally anything.
I’m currently obsessed with Banza chickpea pasta! Make this dish a little lighter on the belly by subbing it in for your regular pasta. You won’t even notice a difference, I promise!
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Add my favorites to your Walmart Pickup:
Cheesy Montreal Chicken Pasta
Ingredients:
2 large chicken breasts, cubed
Salt & Pepper
3 T. Montreal Chicken seasoning
2 T olive oil
1lb package De Cecco Cavatappi Pasta, any shaped pasta works
2 T. Kerrigold unsalted butter
¼ C grated Asiago cheese
¼ C. grated Gouda cheese
¼ C. grated Cabot Sharp White Cheddar
Handful of fresh basil leaves, sliced, optional
Directions:
1. Cube your chicken into one inch cubes and season with salt & pepper and 3 T. Montreal seasoning.
2. Boil a large pot of water, be sure to throw in a pinch of salt.
3. While the water boils, add 2 tablespoons of olive oil to a large skillet over medium heat. Once heated, add you seasoned chicken. Cook for about 10 minutes until cooked through and the chicken is starting to brown, but not dry out. Reserve a cup of pasta water before you drain your noodles.
4. Move the chicken to a plate with a slotted spoon to a paper towel and turn your heat down to medium low.
5. You may need to deglaze your pan with a teaspoon of water. Toss in the water and scrape the seasoning stuck to the bottom of your pan, then add 2 tablespoons of unsalted Kerrigold butter and about ¼ tsp cracked black better.
6. Quickly stir together, and then toss in your pasta and cheeses. Use reserved pasta water as needed. Add chicken and fresh basil to the top and you’re ready to eat!
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