Crispy Chicken Burrito Pasta

The smell of smoked paprika hitting hot olive oil always transports me back to my tiny first apartment kitchen, where I discovered that Tex-Mex flavors could fix just about any stressful day. I stumbled on this combination entirely by accident one Tuesday night when I was craving burrito bowls but only had pasta in the pantry. Now it's become that recipe I text to friends who need dinner inspiration but don't want another elaborate cooking project.

Last winter, my sister came over feeling completely defeated by a terrible week at work, and I made this bubbling, cheese-topped skillet of comfort. She took one bite, closed her eyes, and said this was exactly the kind of dinner that makes you believe tomorrow might actually be better. We sat at the counter with margaritas and picked at the leftovers long after we should've been full, just talking about nothing and everything.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces helps them cook evenly and develop that gorgeous golden exterior that holds onto all those spices
• Smoked paprika and cumin: This spice combination creates that authentic Tex-Mex flavor base without needing a dozen different seasonings
• Penne or rigatoni pasta: These shapes catch the sauce and beans in their ridges and tubes, making every forkful perfectly loaded
• Diced tomatoes and black beans: These form the hearty foundation of your sauce, creating that familiar burrito bowl consistency everyone loves
• Shredded cheddar and Monterey Jack: The combination melts into that perfectly gooey, stretchy texture that makes this dish irresistible

Instructions

Season and crisp the chicken:

Toss your chicken pieces with all those spices until evenly coated, then sizzle them in hot oil until they're golden brown with crispy edges and cooked completely through. The smell will be incredible and those crispy bits will add so much texture to the final dish.

Build your flavor foundation:

In the same pan, sauté your onion and bell pepper until softened, then add the garlic for just one minute so it doesn't burn. Your kitchen should smell amazing right about now.

Create the sauce base:

Stir in those drained tomatoes, black beans, and corn, letting everything get friendly together. This is when the Tex-Mex profile really starts coming together.

Cook the pasta right in the sauce:

Pour in your chicken broth, bring it to a gentle simmer, and add your uncooked pasta directly to the pan. Cover it up and let everything cook together, stirring occasionally so nothing sticks, until the pasta is perfectly al dente and has absorbed most of that flavorful liquid.

Melt in the cheese and reunite:

Turn the heat down low and stir in half your cheese blend until it's melted and gooey, then fold that crispy chicken back into the party. The contrast between the tender pasta and those crunchy spiced chicken bits is pure magic.

Create that golden cheese crust:

Sprinkle the remaining cheese over the top and cover for just a couple minutes to melt it beautifully. If you're feeling ambitious, pop it under the broiler for those extra crispy, bubbly edges that make everyone reach for the serving spoon first.

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This recipe has become my go-to for potlucks because it travels so well and somehow tastes even better after everything has melded together. There's something about walking through a door with that skillet of bubbling Tex-Mex goodness that immediately makes people feel at home and welcome around your table.

Making It Your Own

Sometimes I'll throw in some diced jalapeños if I'm craving extra heat, or swap in pepper jack cheese for a totally different flavor profile. The beauty of this dish is how forgiving it is, so feel free to adjust the spice levels or add other vegetables you have hanging around in your crisper drawer.

Perfect Pairings

A crisp cold lager cuts through the rich cheese beautifully, but if I'm feeling fancy, I'll mix up quick margaritas while everything simmers. A simple green salad with lime vinaigrette helps balance all those hearty Tex-Mex flavors and makes the meal feel complete without much extra effort.

Make-Ahead Magic

You can absolutely assemble everything up to the point of adding the final cheese topping, then cover and refrigerate for up to 24 hours. When you're ready to serve, just reheat gently on the stovetop, add that final layer of cheese, and broil until bubbly and golden. This has saved me so many times when hosting friends for dinner.

• Always reserve a handful of fresh cilantro for that final pop of color and brightness
• Serve lime wedges on the side so everyone can adjust the acidity to their taste
• The sour cream creates this perfect cool contrast against all those bold spices

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There's something deeply satisfying about watching people's eyes light up when they take that first bite, the familiar burrito flavors somehow feeling completely new and exciting in pasta form. Grab a fork and dig in while it's still bubbling hot.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, prepare the entire skillet and store in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of broth if the pasta has absorbed all the sauce.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their ridges and tubes hold the sauce well. Shells, fusilli, or macaroni also work beautifully in this Tex-Mex style dish.

→ How can I make it spicier?

Add chopped jalapeños when cooking the vegetables, use pepper jack cheese instead of Monterey Jack, or increase the chili powder and hot sauce to suit your heat preference.

→ Can I use rotisserie chicken?

Absolutely. Simply skip the seasoning and cooking step for the chicken. Toss shredded rotisserie meat in the spices before adding it to the pasta during the final minutes of cooking.

→ Is this suitable for freezing?

This dish freezes well for up to 2 months. Portion into freezer-safe containers, thaw overnight in the refrigerator, and reheat on the stovetop with a little extra broth.

→ What can I serve with this?

A crisp green salad with lime vinaigrette, warm tortillas, or Mexican rice make excellent sides. For beverages, try an ice-cold lager, margarita, or sparkling water with lime.