Crispy Chicken Burrito Pasta

The first time I made this pasta was actually on accident. I had planned to make burrito bowls but realized I was completely out of rice. Standing in front of my pantry, the penne pasta caught my eye and suddenly I wondered what would happen if I threw everything into one pan. My husband was skeptical when I called it burrito pasta but after one bite he declared it a new regular in our dinner rotation. Now its the meal I turn to when I want something that feels like comfort food but still has that exciting Tex-Mex kick.

Last winter my sister came over for dinner during a particularly rough week at work. She took one look at this bubbling pan of pasta and actually teared up a little. Sometimes the best meals are the ones that wrap you up like a warm blanket and remind you that everything will be okay. We sat at the kitchen table for hours just talking and picking at the leftovers straight from the pan.

Ingredients

• Chicken breasts: Cutting them into bite sized pieces helps them cook evenly and get that beautiful golden crispy edge on every side
• Smoked paprika and cumin: These two spices are the secret to authentic Tex-Mex flavor without needing a long marinade
• Penne or rigatoni pasta: These shapes hold onto the sauce beautifully and catch all the little bits of seasoned chicken
• Red bell pepper and onion: Fresh vegetables add sweetness and texture that balance the rich cheese and hearty beans
• Black beans and corn: These make the pasta feel substantial and satisfying while adding that classic burrito bowl texture
• Cheddar and Monterey Jack: This cheese combination melts beautifully and gives you that perfect cheese pull in every bite

Instructions

Season and crisp the chicken:

Combine the chicken pieces with all the spices in a bowl until evenly coated. Heat the olive oil in a large skillet over medium-high heat and add the chicken in a single layer. Let it cook undisturbed for 2-3 minutes to develop a golden crust before flipping. Continue cooking until all sides are crispy and the chicken is cooked through about 6-8 minutes total then remove to a plate.

Build the flavor base:

In the same skillet add the remaining olive oil and sauté the diced onion and bell pepper until softened and fragrant about 3-4 minutes. Add the minced garlic and cook for just 1 minute until you can smell it. This base creates layers of flavor that will infuse the entire dish as it cooks.

Create the pasta sauce:

Add the drained tomatoes black beans and corn to the skillet and stir to combine. Pour in the chicken broth and bring everything to a gentle simmer. Add the uncooked pasta directly to the pan and stir well to distribute. Cover and cook for 12-14 minutes stirring occasionally to prevent sticking until the pasta is al dente and most of the liquid has been absorbed.

Cheese and assemble:

Reduce the heat to low and stir in half of each cheese until melted and creamy. Return the crispy chicken to the pan and fold everything together. Sprinkle the remaining cheese on top cover for 2 minutes until melted or pop under the broiler for 1-2 minutes for a golden cheesy crust.

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This recipe has become my go-to for potlucks and family gatherings because it travels so well and feeds a crowd easily. I love watching peoples faces when they take that first bite and realize how all these familiar flavors work together in such a satisfying new way. Its the kind of comfort food that brings people together around the table.

Making It Your Own

One of the best things about this dish is how easily it adapts to whatever you have on hand. Sometimes I add a can of diced green chilies for extra heat or throw in some spinach when it needs to be used up. The base formula of seasoned chicken pasta beans and cheese is so forgiving that almost any Tex-Mex addition works beautifully.

Perfect Pasta Every Time

The key to nailing this recipe is getting the pasta texture exactly right. Since it cooks directly in the sauce it absorbs all those amazing flavors but you need to watch it carefully. I set a timer for 10 minutes then start checking every minute after that because different pasta brands cook at slightly different rates and nobody wants mushy burrito pasta.

Serving Suggestions

The toppings really make this dish complete and add those fresh bright flavors that cut through the richness. I always set up a little topping bar so everyone can customize their bowl. A squeeze of fresh lime juice over everything right before serving wakes up all the flavors and makes each bite taste vibrant and alive.

• Warm some extra tortillas on the side for scooping up every last bite
• Keep the hot sauce on the table for guests who like extra heat
• Serve with a simple green salad dressed with lime vinaigrette to balance the meal

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There is something so satisfying about a one-pan meal that delivers such big bold flavors with minimal effort. This pasta has saved me on countless busy weeknights and always leaves everyone asking for seconds.

Questions & Answers

→ Can I use rotisserie chicken instead of cooking chicken from scratch?

Yes, absolutely. Shredded rotisserie chicken is a convenient shortcut that saves time. Simply skip the initial chicken cooking step and add pre-cooked, shredded chicken when you return it to the pan in step 6. This reduces your total cooking time to about 30 minutes.

→ How do I make this dish spicier?

Add chopped jalapeños along with the bell peppers in step 3, increase the chili powder to 1 teaspoon, or substitute pepper jack cheese for half the cheddar. You can also add hot sauce to taste in step 5 or top with extra hot sauce at serving.

→ What pasta shapes work best for this dish?

Penne and rigatoni are ideal because their ridged surfaces and hollow centers catch the creamy sauce. Other good options include farfalle, fusilli, or even rotini. Avoid very thin pastas like angel hair, as they may overcook in the broth.

→ Can I make this gluten-free?

Yes, simply substitute gluten-free pasta for regular penne or rigatoni. The cooking time may vary slightly depending on your brand, so check the package instructions. All other ingredients are naturally gluten-free, though always verify canned beans and tomatoes for cross-contamination warnings.

→ How should I store and reheat leftovers?

Store covered in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat with a splash of chicken broth or water to restore moisture. You can also microwave individual portions in 1-2 minute intervals, stirring between reheats. The pasta may absorb more liquid as it sits, so adjust consistency with extra broth as needed.

→ What beverages pair well with this meal?

A crisp lager beer complements the bold Tex-Mex spices beautifully. Classic margaritas are another excellent pairing, whether frozen or on the rocks. For non-alcoholic options, try a refreshing lime agua fresca or iced hibiscus tea.