Save The first time I threw burrito bowl ingredients into a pasta dish, my roommate looked at me like I'd lost my mind. Then she tasted it. Now she requests it every time she comes over, and honestly, it's become one of those weeknight staples I crave more than I should.
Last Tuesday I'd barely walked through the door when my sister called saying she'd be over in twenty minutes. This pasta saved me. It was on the table before she even parked, and she texted me the next morning asking for the recipe.
Ingredients
- 2 large boneless skinless chicken breasts cut into bite-sized pieces: Smaller pieces cook faster and get more surface area for that beautiful spice crust to form
- 1 tsp smoked paprika: This is what gives the chicken that authentic barbecue flavor without actually firing up the grill
- 1 tsp ground cumin: Essential for that Tex-Mex backbone you recognize immediately
- ½ tsp chili powder: Adjust up if you like heat but this keeps it family-friendly
- ½ tsp garlic powder and ½ tsp onion powder: This combo creates that restaurant-style seasoning blend you can never quite replicate
- 1 tsp salt and ½ tsp black pepper: Don't skip this even with all the other spices
- 2 tbsp olive oil: You need this amount to get the chicken properly crispy not just cooked through
- 300 g penne or rigatoni pasta: These shapes catch all the sauce and cheesy bits in their tubes
- 1 small red onion finely diced and 1 red bell pepper diced: Red onion is sweeter and milder while the bell pepper adds freshness and crunch
- 2 garlic cloves minced: Fresh garlic is non-negotiable here for that aromatic kick
- 1 can 400 g diced tomatoes drained: Draining prevents the pasta from becoming too watery while still adding acidity
- 1 can 400 g black beans drained and rinsed: Rinse them well or the liquid will muddy your colors
- 1 cup frozen corn: Frozen corn actually works better here than fresh because it's already blanched
- 350 ml chicken broth: This becomes your pasta cooking liquid so use one you'd actually drink
- 120 g each shredded cheddar and Monterey Jack cheese: The blend gives you sharpness plus meltability
- 1 tsp hot sauce: Optional but recommended even if you're heat-sensitive
- Salt and pepper to taste: The final seasoning pass makes everything pop
- 2 spring onions sliced and fresh cilantro chopped: These add the fresh finish that cuts through all the cheese
- Sour cream and lime wedges: The lime especially is crucial for brightness
Instructions
- Season the chicken:
- In a bowl toss the chicken pieces with smoked paprika cumin chili powder garlic powder onion powder salt and pepper until evenly coated. The spice rub should cling to the meat creating a visible coating.
- Sear the chicken until golden:
- Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and let it develop a crust before flipping. Cook until golden and crispy on all sides about 6 to 8 minutes total. Remove to a plate but keep the flavorful fat in the pan.
- Build the flavor base:
- Add 1 tbsp olive oil to the same skillet. Sauté the diced onion and bell pepper for 3 to 4 minutes until softened and fragrant. Add the minced garlic and cook for just 1 minute until it becomes aromatic but not brown.
- Add the vegetables and beans:
- Stir in the drained diced tomatoes black beans and frozen corn. Let everything warm through and meld together about 2 minutes.
- Cook the pasta directly in the skillet:
- Pour in the chicken broth and bring to a gentle simmer. Add the uncooked pasta stirring to submerge. Cover and cook for 12 to 14 minutes stirring occasionally to prevent sticking. The pasta should be al dente and most of the liquid should be absorbed creating a thick sauce.
- Combine everything with cheese:
- Reduce heat to low. Stir in half of each cheese until melted into a creamy sauce. Return the chicken to the pan along with any accumulated juices and mix gently to combine.
- Create the cheesy topping:
- Sprinkle the remaining cheese evenly over the top. Cover the pan for 2 minutes to melt the cheese. For extra golden spots broil for 1 to 2 minutes watching closely.
- Garnish and serve:
- Top with sliced spring onions and plenty of chopped cilantro. Serve immediately with sour cream and lime wedges on the side for squeezing over each portion.
Save My friend's seven-year-old who survives on chicken nuggets asked for seconds and then proceeded to explain to his mother why crispy chicken pasta is better than regular spaghetti. Kids get it.
Make It Your Own
The beauty of this dish is how well it adapts to whatever Tex-Mex elements you love. Add diced jalapeños into the vegetable mix or swap in pepper jack cheese for half the cheddar if you want more heat. Sometimes I throw in a handful of spinach at the end just to feel slightly virtuous.
Shortcuts That Work
Rotisserie chicken from the grocery store works beautifully here just skip the spice rub and searing steps and add it when you return the chicken to the pan in step six. On especially busy nights I've used pre-shredded cheese blend though I'll always argue freshly shredded melts better.
Serving Suggestions
A crisp lager or classic margarita pairs perfectly cutting through the rich cheese. This also travels well for potlucks just keep the garnishes separate and add them right before serving.
- Warm tortillas on the side for scooping up every last bit
- Serve with a simple green salad dressed with lime vinaigrette
- Extra hot sauce at the table lets everyone customize their heat level
Save Trust me on the lime squeeze at the end. It's the difference between good burrito pasta and the kind people beg you to make again.
Recipe FAQs
- → Can I use a different type of pasta?
Absolutely. Penne and rigatoni work wonderfully, but you can also try rotini, fusilli, or any short pasta shape that holds sauce well. Whole wheat and gluten-free options work too.
- → How do I make the chicken extra crispy?
Pat the chicken pieces dry before seasoning to remove excess moisture. Use medium-high heat and avoid crowding the skillet. For extra crispiness after assembling, broil the finished dish for 2-3 minutes until the cheese is bubbly and golden.
- → What can I substitute for chicken?
Rotisserie chicken is a quick option—shred it and add during the final steps. Turkey, shrimp, or tofu work as alternatives. For vegetarian versions, use extra beans or add sautéed mushrooms for heartiness.
- → How do I adjust the spice level?
Add diced jalapeños or increase chili powder for more heat. For milder flavor, reduce cumin and paprika. Pepper jack cheese substituted for Monterey Jack brings extra spice naturally.
- → Can I prepare this ahead of time?
You can prep ingredients earlier, but assemble just before cooking for best results. Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess.
- → What should I serve alongside this dish?
A crisp lager or margarita pairs beautifully. Add a simple green salad for freshness, or serve with lime wedges and extra cilantro. Sour cream, hot sauce, and diced avocado make excellent toppings.