Crispy Chicken Burrito Pasta

My Tuesday night cooking used to be completely predictable until I accidentally mixed up my grocery order and received chicken instead of ground beef. That happy mistake led to this Tex-Mex pasta creation that has since become a household favorite. The way the spices coat the chicken while it gets irresistibly crispy in the skillet fills the entire kitchen with the most incredible aroma.

Last month when my brother came over exhausted from work, I made this and watched his face light up after the first bite. There is something magical about how the gooey melted cheese combines with zesty Tex-Mex flavors and perfectly al dente pasta. Now he texts me every week asking when Im making it again.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them develop that gorgeous crispy exterior while staying juicy inside
• Smoked paprika and cumin: These two spices are the backbone of that authentic Tex-Mex flavor profile everyone loves
• Penne or rigatoni pasta: The tubular shape catches all the sauce and cheese in those little pockets
• Red bell pepper and onion: They add sweetness and texture that balances the rich cheese and spices
• Black beans and corn: These bring the classic burrito bowl elements that make this dish feel familiar yet new
• Cheddar and Monterey Jack: This cheese combo melts beautifully and delivers that perfect pull-apart quality
• Chicken broth: Cooking the pasta directly in the broth infuses every bite with deep savory flavor

Instructions

Season the chicken pieces:

Toss the chicken with all the spices until every piece is evenly coated, letting it sit for about 10 minutes if you have time

Cook the chicken until golden:

Heat olive oil in a large skillet over medium-high heat, add chicken and cook undisturbed for 3-4 minutes before flipping to develop that crispy crust

Build the flavor base:

In the same skillet, sauté the onion and bell pepper until softened, then add garlic for just 30 seconds until fragrant

Add the beans and corn:

Stir in the drained tomatoes, black beans, and frozen corn, letting everything get friendly in the pan for a couple minutes

Cook the pasta right in the sauce:

Pour in the chicken broth, bring to a simmer, then add uncooked pasta and cover, stirring occasionally until the liquid is mostly absorbed

Melt in the cheese:

Reduce heat to low, stir in half the cheese until melted and gooey, then return the chicken to the pan

Create that cheesy topping:

Sprinkle the remaining cheese on top, cover for 2 minutes, or broil for 2-3 minutes if you want an even crispier top layer

Add the finishing touches:

Serve immediately topped with fresh spring onions, cilantro, sour cream, and lime wedges for that complete burrito experience

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This recipe became my go-to for potlucks after three different friends requested it for their birthday dinners. There is something about seeing people go back for seconds that makes all the prep work worth it.

Making It Your Own

Once you master the basic technique, try swapping in pepper jack cheese for extra kick or adding diced jalapeños if you love heat. Rotisserie chicken works beautifully when you are pressed for time.

Perfecting the Crispy Chicken

The secret to that restaurant-style crispy chicken is resisting the urge to move it around too much while it sears. Let it develop a golden crust on one side before flipping.

Serving Suggestions

This pasta is hearty enough to stand alone but pairs wonderfully with a simple green salad dressed with lime vinaigrette. It also makes fantastic leftovers for lunch the next day.

• Set up a toppings bar so everyone can customize their bowl
• Warm your serving bowls in the oven for extra coziness
• Squeeze fresh lime right before serving to brighten all the flavors

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Hope this brings as much joy to your dinner table as it has to mine.

Recipe FAQs

→ Can I make this pasta ahead of time?

Absolutely. The flavors actually develop beautifully when made ahead. Prepare everything up to step 6, then cool and refrigerate for up to 2 days. Reheat gently on the stove, adding a splash of broth if needed, and add fresh garnishes before serving.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes hold the sauce well, but you can use fusilli, macaroni, or even shells. Just adjust cooking time slightly as different shapes may require more or less liquid to cook through properly.

→ How can I make this spicier?

Add diced jalapeños when sautéing the vegetables, use pepper jack instead of Monterey Jack, increase the chili powder in the chicken seasoning, or serve with extra hot sauce. A pinch of cayenne pepper in the sauce also works wonders.

→ Can I use rotisserie chicken?

Yes, using store-bought rotisserie chicken is a great time-saver. Skip the chicken cooking steps and add shredded rotisserie chicken when you would normally return the cooked chicken to the pan in step 6. Season it lightly with the spice blend first.

→ Is this dish freezer-friendly?

Yes, it freezes well for up to 3 months. Cool completely, transfer to freezer-safe containers, and freeze with or without cheese topping. Thaw overnight in the refrigerator and reheat on the stove, adding broth if the pasta seems dry.

→ What can I substitute for the black beans?

Pinto beans work beautifully as a direct substitute. For a lower-carb version, try cauliflower rice or diced zucchini. If you don't like beans, simply increase the corn or add more bell peppers and onions.