Crispy Chicken Burrito Pasta (Printable)

Bold Tex-Mex flavors meet creamy pasta in this easy one-pan dish with golden crispy chicken, black beans, and melted cheese.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon ground cumin
04 - 0.5 teaspoon chili powder
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 1 teaspoon salt
08 - 0.5 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 - 1.5 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 and lime wedges, to serve

# Method:

01 - In a bowl, combine chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and black 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 keep warm.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté diced red onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
04 - Add drained diced tomatoes, black beans, and frozen corn to the skillet. Stir well to combine all ingredients.
05 - Pour in chicken broth and bring to a simmer. Stir in uncooked pasta. Cover and cook for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
06 - Reduce heat to low. Stir in half of the cheddar and Monterey Jack cheese mixture until completely melted. Return cooked chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese on top. Cover for 2 minutes to melt, or broil for 1 to 2 minutes for extra crispiness if desired.
08 - Garnish with sliced spring onions, fresh cilantro, sour cream dollops, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is as fast as dinner itself.
  • The chicken gets golden and crispy edges that stay crunchy even after mixing with the pasta.
  • It tastes like your favorite burrito bowl but with all the comfort of cheesy baked pasta.
  • You can adjust the heat level or swap ingredients based on what you already have in the fridge.
02 -
  • Do not skip draining the tomatoes, or your pasta will end up soupy instead of creamy and thick.
  • Let the chicken sit undisturbed in the pan for the first few minutes so it develops that crispy, golden crust.
  • Stir the pasta occasionally while it simmers to keep it from clumping or sticking to the bottom of the skillet.
  • If the liquid absorbs too quickly and the pasta is not quite tender, add a splash more broth or water and cover again.
03 -
  • Use a deep skillet with a lid so the pasta has room to cook evenly without overflowing.
  • Grate your own cheese instead of buying pre-shredded for a creamier melt and better texture.
  • Taste the pasta before serving and adjust the seasoning with a pinch more salt, a dash of hot sauce, or a squeeze of fresh lime.
  • If you want the top extra crispy, transfer the skillet to the oven under the broiler for just a minute or two at the end.
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