Save The first time I threw burrito bowl flavors into pasta, my roommate looked at me like I was crazy. But then she took a bite and didnt speak for three full minutes, just chewed with her eyes closed. That was the moment I knew Tex-Mex and pasta were meant to be together.
Last winter, my friend Sarah came over feeling defeated after a terrible week. I made this pasta and we stood at the counter eating straight from the skillet, talking until way past midnight. She texted the next morning saying it was the best comfort food shes had in years.
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Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them get crispy on all sides and cook evenly
- Smoked paprika and cumin: These two spices are what give the chicken that authentic burrito flavor profile
- Penne or rigatoni pasta: These shapes hold onto sauce beautifully and stand up to all the hearty mix-ins
- Red onion and bell pepper: They add sweetness and texture that balance the rich cheese and spices
- Black beans and corn: These are what make it feel like a burrito bowl while adding fiber and sweetness
- Chicken broth: Cooks the pasta right in the pan while infusing it with flavor
- Shredded cheddar and Monterey Jack: The combination melts into the perfect creamy topping
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Instructions
- Season the chicken:
- Combine all the spices in a bowl, toss the chicken pieces until coated, and let them sit while you prep everything else
- Crisp the chicken:
- Heat olive oil in a large skillet and cook the chicken until golden and cooked through, about 8 minutes
- Build the base:
- Sauté onion and bell pepper until softened, add garlic for just a minute until fragrant
- Add the beans and corn:
- Stir in drained tomatoes, black beans, and corn until everything is warmed through
- Cook the pasta:
- Pour in chicken broth, bring to a simmer, add uncooked pasta, cover and cook until the pasta is tender and most liquid is absorbed
- Mix in the cheese:
- Turn heat to low, stir in half the cheese until melted, add chicken back to the pan
- Create the cheesy crust:
- Sprinkle remaining cheese on top, cover for 2 minutes or broil until bubbly and golden
- Garnish and serve:
- Top with spring onions, cilantro, sour cream, and lime wedges for that fresh finish
Save My dad, whos suspicious of any recipe that isnt traditional, asked for seconds when I made this for Sunday dinner. Seeing him scrape up the last cheesy bits from the pan was all the validation I needed.
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Making It Your Own
Sometimes I use pepper jack instead of Monterey Jack when I want extra kick. Rotisserie chicken works beautifully if youre short on time, just skip the seasoning step and add it at the end.
Perfect Pairings
A cold Mexican lager or classic margarita cuts through the rich cheese beautifully. A simple green salad with lime vinaigrette keeps the meal from feeling too heavy.
Make Ahead Wisdom
This pasta actually tastes better the next day as flavors meld together. Store leftovers in the fridge and reheat with a splash of water to bring back the creaminess.
- The cheese crust wont be as crispy on leftovers, but broil for 2 minutes to revive it
- Add fresh garnishes right before serving so they stay vibrant and crunchy
- The pasta will absorb more liquid overnight, so you might need to thin it slightly when reheating
Save Theres something about the way the crispy chicken, tender pasta, and melted cheese come together that just works. This is the kind of recipe that turns a random Tuesday into something memorable.
Questions & Answers
- → Can I make this pasta ahead of time?
Absolutely! Prepare the entire dish, allow it to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth to restore creaminess.
- → What type of pasta works best?
Penne or rigatoni are ideal choices because their tube shapes hold onto the cheesy sauce perfectly. Short pasta with ridges or hollow centers helps capture every bit of the Tex-Mex flavored sauce.
- → How can I make it spicier?
Add chopped jalapeños when sautéing the vegetables, substitute pepper jack for half the cheese, or increase the hot sauce to 2-3 teaspoons. A dash of cayenne pepper in the chicken seasoning also adds nice heat.
- → Can I use rotisserie chicken?
Yes! Shred about 2 cups of rotisserie chicken and skip the initial seasoning and cooking step. Add it when instructed to return chicken to the pan, just long enough to heat through.
- → Is this dish freezer-friendly?
You can freeze it for up to 2 months, though the pasta texture may soften slightly. Thaw overnight in the refrigerator and reheat with extra broth to bring back the creamy consistency.
- → What sides pair well with this dish?
A crisp green salad with lime vinaigrette helps cut through the richness. Warm tortillas, Mexican rice, or roasted corn also make excellent accompaniments for a complete Tex-Mex feast.
