Crispy Chicken Burrito Pasta (Printable)

Bold Tex-Mex flavors transform into a cheesy one-pan pasta with crispy chicken. Easy weeknight dinner.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon ground cumin
04 - ½ teaspoon chili powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 2 tablespoons olive oil

→ Pasta & Sauce

10 - 10 ounces penne or rigatoni pasta
11 - 1 tablespoon olive oil
12 - 1 small red onion, finely diced
13 - 1 red bell pepper, diced
14 - 2 garlic cloves, minced
15 - 1 can (14 ounces) diced tomatoes, drained
16 - 1 can (14 ounces) black beans, drained and rinsed
17 - 1 cup frozen corn
18 - 1½ cups chicken broth
19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded Monterey Jack cheese
21 - 1 teaspoon hot sauce, optional
22 - Salt and pepper to taste

→ Garnishes

23 - 2 spring onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream, to serve
26 - Lime wedges, to serve

# Directions:

01 - In a bowl, combine chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and cook until golden and crispy on all sides and cooked through, approximately 6 to 8 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté diced onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add drained tomatoes, black beans, and corn to the skillet. Stir thoroughly to combine with the vegetables.
05 - Pour chicken broth into the skillet and bring to a simmer. Stir in uncooked pasta. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente consistency and most liquid is absorbed.
06 - Reduce heat to low. Stir in half of the cheddar and Monterey Jack cheese until completely melted. Return reserved chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese over the top. Cover for 2 minutes to melt, or broil for additional crispiness if desired.
08 - Garnish with sliced spring onions, fresh cilantro, sour cream, and lime wedges before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend less time washing dishes and more time eating
  • The spice blend on the chicken creates this incredible crust that holds up even when tossed through pasta
  • Its the perfect way to use up half-empty bags of frozen corn and random cans from the back of your pantry
02 -
  • If the pasta looks dry before its fully cooked, add more broth or water a quarter cup at a time and cover again
  • The pasta continues absorbing liquid after you turn off the heat, so do not worry if the sauce seems slightly loose when you add the cheese
  • Broiling at the end creates that restaurant-quality cheese crust but watch it like a hawk because it goes from golden to burned in seconds
03 -
  • Pat the chicken completely dry before tossing it in spices, otherwise the seasoning will slide right off into the pan
  • Use freshly shredded cheese instead of pre-shredded bags, which contain anti-caking agents that prevent smooth melting
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