Crispy Chicken Burrito Pasta

Experience the ultimate flavor fusion with this Crispy Chicken Burrito Pasta. Imagine all the vibrant, zesty components of your favorite burrito bowl—smoky spices, black beans, and sweet corn—perfectly tossed with tender pasta and finished with a blanket of melted cheese. This one-pan meal is designed to bring Tex-Mex excitement to your dinner table with minimal cleanup.

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The star of the show is the chicken, which is rubbed in a savory spice blend and seared until golden. As the pasta simmers directly in the chicken broth and tomato juices, it absorbs every layer of flavor, resulting in a rich and cohesive dish that satisfies every Tex-Mex craving.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (about 500 g), cut into bite-sized pieces, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp salt, ½ tsp black pepper, 2 tbsp olive oil.
• Pasta & Sauce: 300 g (10 oz) penne or rigatoni pasta, 1 tbsp olive oil, 1 small red onion (finely diced), 1 red bell pepper (diced), 2 garlic cloves (minced), 1 can (400 g) diced tomatoes (drained), 1 can (400 g) black beans (drained and rinsed), 1 cup frozen corn, 350 ml (1½ cups) chicken broth, 120 g (1 cup) shredded cheddar cheese, 120 g (1 cup) shredded Monterey Jack cheese, 1 tsp hot sauce (optional), salt and pepper to taste.
• Garnishes: 2 spring onions (sliced), fresh cilantro (chopped), sour cream, and lime wedges.

Instructions

Step 1

In a bowl, combine the chicken with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and crispy on all sides and cooked through, about 6–8 minutes. Remove to a plate and keep warm.

Step 3

In the same skillet, add 1 tbsp olive oil. Sauté onion and bell pepper for 3–4 minutes until softened. Add garlic and cook for 1 minute.

Step 4

Add drained tomatoes, black beans, and corn. Stir to combine.

Step 5

Pour in chicken broth and bring to a simmer. Stir in the uncooked pasta. Cover and cook for 12–14 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.

Step 6

Reduce heat to low. Stir in half the cheddar and Monterey Jack cheeses until melted, then return chicken to the pan and mix.

Step 7

Sprinkle remaining cheese on top. Cover for 2 minutes to melt, or broil for extra crispiness if desired.

Step 8

Garnish with spring onions, cilantro, sour cream, and lime wedges before serving.

Zusatztipps für die Zubereitung

For an even faster weeknight solution, you can substitute the seasoned chicken breasts with a pre-cooked rotisserie chicken. Simply shred the rotisserie chicken and stir it into the pasta during the final cheese-melting step to heat it through.

Varianten und Anpassungen

If you prefer a gluten-free meal, this recipe works excellently with high-quality gluten-free penne. For those who enjoy extra heat, try adding chopped jalapeños during the vegetable sauté or swap the Monterey Jack for pepper jack cheese.

Serviervorschläge

This hearty pasta is best served with a generous dollop of sour cream and a squeeze of fresh lime to brighten the rich, cheesy flavors. For a complete Tex-Mex dinner experience, pair the meal with a crisp lager or a classic lime margarita.

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With its combination of crispy textures, melty cheese, and vibrant spices, this Crispy Chicken Burrito Pasta is sure to become a new favorite in your weekly rotation. Enjoy every cheesy, zesty bite!

Recipe FAQs

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes, simply skip the chicken seasoning and cooking steps. Stir in shredded rotisserie chicken when adding the pasta in step 5, or add it during step 6 when combining everything together. This reduces total time to about 25-30 minutes.

→ What pasta shapes work best for this dish?

Penne and rigatoni are ideal because their ridges and tubes hold onto the sauce well. Other short pasta shapes like fusilli, macaroni, or bow ties also work. Avoid long pasta like spaghetti as it's difficult to eat with the chunky ingredients.

→ Can I make this dish spicy?

Absolutely. Add chopped jalapeños with the bell peppers, use pepper jack cheese instead of Monterey Jack, increase the hot sauce to 2-3 teaspoons, or add extra chili powder to the chicken seasoning. You can also serve with sliced fresh chilies.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce, or microwave in 60-second intervals, stirring between each. The pasta absorbs liquid as it sits, so adding moisture helps restore creamy texture.

→ Can I make this vegetarian?

Yes. Replace the chicken with extra black beans, plant-based chicken pieces, or sautéed mushrooms. Use vegetable broth instead of chicken broth. The seasoning blend works well on plant-based protein alternatives too. You may want to increase the cheese slightly for extra richness.

→ Why cover the pasta while cooking?

Covering the pan traps steam and helps the pasta cook evenly in the liquid without needing to boil separately. This one-pan method allows the starch from the pasta to thicken the sauce naturally while infusing the pasta with Tex-Mex flavors from the tomatoes, beans, and seasonings.