Save Pin The smell of smoked paprika hitting hot olive oil always stops me in my tracks—it reminds me of that tiny apartment kitchen where I first started experimenting with Tex-Mex flavors. I remember tossing spices into a paper bowl, hoping everything would taste like something from a restaurant. Now this burrito pasta is the dish my friends actually request when they come over, and the crispy chicken somehow gets even better as leftovers.
Last Tuesday my roommate walked in midway through step two and literally hovered over the stove until I promised to save her a bowl. We ended up eating straight from the pan while standing at the counter, which honestly might be the best way to enjoy this pasta. The cheese pulls and steam rising up make it impossible to wait for proper plating anyway.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces before seasoning means more surface area for that spice crust to form and faster cooking
- Smoked paprika: This is the secret ingredient that gives the chicken its smoky depth without needing actual smoke or hours of marinating
- Penne or rigatoni pasta: These shapes catch all the sauce and cheese in their tubes, though whatever pasta you have in the pantry will work
- Red bell pepper: Adds sweetness and color that balances the spices, plus it holds up well during the simmer
- Black beans: Rinse them really well to remove the canning liquid which can make the sauce cloudy and slightly metallic tasting
- Frozen corn: No need to thaw first—itll cook through perfectly in the simmering pasta
- Chicken broth: Use low-sodium if you can control the salt level, especially since the cheese and seasoned chicken add plenty of savory notes
- Cheddar and Monterey Jack: This combo melts beautifully without separating, though pepper jack would add a nice kick if you like heat
- Hot sauce: Totally optional but I love how it brightens all the rich cheese and smoky spices
Instructions
- Season the chicken pieces:
- Toss the chicken in a bowl with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper until every piece is coated in reddish-brown spices
- Crisp the chicken:
- Heat olive oil in a large skillet over medium-high heat, add the chicken in a single layer, and let it cook undisturbed for 2 to 3 minutes before flipping to get that golden crust on all sides
- Sauté the vegetables:
- In the same pan, cook onion and bell pepper until they soften and smell sweet, then add garlic for just 60 seconds so it does not burn
- Build the sauce base:
- Add drained tomatoes, black beans, and frozen corn, stirring everything together until the vegetables are evenly distributed
- Cook the pasta directly:
- Pour in chicken broth and bring it to a bubble, then stir in uncooked pasta, cover, and let it simmer until the pasta absorbs most of the liquid and becomes tender
- Melt in the first layer of cheese:
- Turn the heat down, stir in half of both cheeses until they disappear into the sauce, then return the crispy chicken to the pan
- Finish with the cheesy topping:
- Sprinkle the remaining cheese over everything, cover for 2 minutes until melted, or broil for 2 to 3 minutes if you want a golden, bubbling crust
- Add the finishing touches:
- Scatter sliced spring onions and fresh cilantro on top, then serve with sour cream and lime wedges for everyone to add themselves
Save Pin This recipe became my go-to the night my cousin came over after a terrible breakup and needed something comforting but not overly heavy. We sat on the couch with our bowls, watched a terrible movie, and somehow the spicy cheesy pasta made everything feel a little more manageable.
Make It Your Own
I have discovered that rotisserie chicken works beautifully here if you are short on time, though you will want to toss it in the spices anyway for that flavor punch. Sometimes I add a can of diced green chilies along with the tomatoes when I want extra depth without too much heat. The recipe also doubles easily for a crowd—just use your biggest pot or split between two skillets.
Serving Ideas
A crisp lager cuts through the richness perfectly, or you could go full Tex-Mex with classic margaritas on the rocks. I have also served this alongside a simple green salad with lime vinaigrette when I want something fresh to balance all the cheese and spices.
Storage and Reheating
This pasta keeps surprisingly well for 3 to 4 days in the refrigerator, though the creamy sauce will thicken up as it cools. When reheating, splash in a little broth or water to loosen it back up. The microwave works fine, but I prefer reheating in a skillet over medium heat to bring back some of that crispy texture in the chicken.
- Add fresh garnishes when serving leftovers to brighten everything up
- If meal prepping, store the garnishes separately so they do not get soggy
- Freezing works but the texture of the pasta will change slightly, so eat it within a month
Save Pin There is something about dumping everything into one pan and watching it transform into a cohesive, bubbling mess of cheese and spice that just feels good. Hope this becomes a weeknight staple in your kitchen too.
Questions & Answers
- → Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and stay even more tender. They may require an extra minute or two of cooking time due to thickness.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and tubes capture the creamy sauce. Farfalle or rotini are good alternatives.
- → How do I achieve extra crispy chicken?
After searing the chicken, you can broil the finished dish for 2-3 minutes with extra cheese on top for maximum crispiness and golden color.
- → Can I make this ahead?
This dish is best served fresh, but you can prepare all ingredients the night before. Cook just before serving to maintain the chicken's crispiness.
- → What if I don't have Monterey Jack cheese?
Use extra cheddar, pepper jack for heat, or Mexican-blend cheese. Avoid fresh cheeses like mozzarella as they won't melt as smoothly.
- → Is there a vegetarian version?
Replace chicken with crispy tofu cubes or chickpeas seasoned the same way. Add extra black beans and corn for protein and heartiness.