Save The skillet was still sizzling when my neighbor poked her head through the kitchen window and asked what smelled so good. I had just tossed crispy chicken back into a bubbling pan of cheesy pasta loaded with black beans and corn, and the smell had drifted clear across the yard. She ended up staying for dinner, and by the end of the night, this dish had a permanent spot in my weekly rotation. It's bold, comforting, and shamelessly indulgent in all the right ways.
I made this for my kids on a Tuesday night when I had about twenty minutes of energy left in me. They devoured it without a single complaint, which is basically a miracle in my house. My youngest even asked if we could have it again the next week, and I realized I'd stumbled onto something that worked for everyone. It's now my go to when I need something reliable, filling, and full of personality.
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Ingredients
- Boneless, skinless chicken breasts: Cut them into bite sized pieces so they cook quickly and get crispy on all sides without drying out.
- Smoked paprika: This adds a warm, smoky depth that makes the chicken taste like it came off a grill.
- Ground cumin: Essential for that earthy, Tex Mex backbone that ties everything together.
- Chili powder: Just enough to add warmth without overwhelming the dish.
- Garlic powder and onion powder: These create a savory base that clings to every piece of chicken.
- Penne or rigatoni pasta: The ridges and tubes catch all the cheese and sauce, making every bite satisfying.
- Red onion: Adds a slight sweetness and a pop of color that balances the richness.
- Red bell pepper: Brings sweetness and a tender bite that complements the beans and corn.
- Diced tomatoes: Make sure to drain them well so the sauce doesn't get watery.
- Black beans: Rinse them thoroughly to remove any metallic taste from the can.
- Frozen corn: No need to thaw, it goes straight into the pan and adds a touch of natural sweetness.
- Chicken broth: This is what cooks the pasta and builds the creamy base of the sauce.
- Cheddar and Monterey Jack cheese: The combo melts beautifully and gives you that gooey, stretchy texture everyone loves.
- Spring onions and cilantro: Fresh, bright garnishes that wake up the whole dish right before serving.
- Sour cream and lime wedges: A cool, tangy finish that cuts through the richness perfectly.
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Instructions
- Season the chicken:
- Toss the chicken pieces with all the spices in a bowl until every piece is coated evenly. This step is where all the flavor begins, so don't rush it.
- Crisp the chicken:
- Heat olive oil in a large skillet over medium high heat and cook the chicken until golden and crispy on all sides, about 6 to 8 minutes. Set it aside on a plate and let it rest while you build the rest of the dish.
- Sauté the vegetables:
- In the same skillet, add a bit more oil and cook the onion and bell pepper until they soften and start to caramelize, about 3 to 4 minutes. Toss in the garlic and let it bloom for just a minute until fragrant.
- Add beans, corn, and tomatoes:
- Stir in the drained tomatoes, black beans, and frozen corn, mixing everything together so the flavors start to meld. The pan should smell incredible at this point.
- Simmer the pasta:
- Pour in the chicken broth and bring it to a gentle simmer, then stir in the uncooked pasta. Cover the skillet and let it cook for 12 to 14 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Melt in the cheese:
- Lower the heat and stir in half of both cheeses until they melt into a creamy sauce. Nestle the crispy chicken back into the pan and fold everything together gently.
- Top and finish:
- Sprinkle the remaining cheese on top, cover for a couple of minutes to let it melt, or pop it under the broiler if you want a bubbly, golden crust. Garnish with spring onions, cilantro, sour cream, and lime wedges before serving.
Save One evening, I served this to a friend who swore she didn't like one pan meals because they always turned out mushy or bland. She went back for seconds, then asked for the recipe before she even left. That's when I knew this dish had something special, it's messy, cheesy, and unapologetically bold, but it works every single time.
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Making It Your Own
If you want more heat, toss in some diced jalapeños with the bell pepper or swap the Monterey Jack for pepper jack cheese. I've also used rotisserie chicken when I'm really short on time, just shred it and stir it in at the end. You can even try whole wheat or gluten free pasta if that's what you have on hand, just adjust the cooking time as needed and keep an eye on the liquid.
Storing and Reheating
This keeps well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of broth or water to loosen the sauce because the pasta tends to soak up moisture as it sits. I usually reheat it gently on the stovetop, stirring often, but the microwave works in a pinch if you cover it to keep it from drying out.
Serving Suggestions
I like to serve this straight from the skillet with everyone gathered around the table. It pairs beautifully with a simple side salad, tortilla chips and salsa, or even just a cold beer or margarita on the side. The lime wedges and sour cream aren't optional in my book, they add brightness and balance that make the whole dish come alive.
- Top with sliced avocado or a drizzle of hot sauce for extra richness and kick.
- Serve with warm flour tortillas on the side for scooping up every cheesy bite.
- Pair with a crisp lager, iced tea, or a classic lime margarita for the full experience.
Save This dish has a way of turning a regular weeknight into something that feels a little more special. I hope it brings as much comfort and joy to your table as it has to mine.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay juicier. They may take slightly longer to cook through, about 8-10 minutes. Adjust cooking time based on thickness.
- → What pasta shape works best?
Penne and rigatoni are ideal because their ridged surfaces and hollow centers trap the sauce beautifully. Short, sturdy shapes prevent overcooking in the simmering liquid.
- → How do I make this spicier?
Add fresh jalapeños during the vegetable sauté, use pepper jack cheese instead of Monterey Jack, increase chili powder to 1 tsp, or drizzle hot sauce over individual servings.
- → Can I prepare this ahead?
Assemble and cook the chicken and vegetable mixture earlier in the day. Add pasta and broth fresh just before serving to maintain the best texture and prevent mushiness.
- → What beverage pairs well with this dish?
A crisp lager beer cuts through the richness beautifully. A classic margarita complements the Tex-Mex flavors, or try a refreshing lime agua fresca for a non-alcoholic option.
- → Can I use frozen or rotisserie chicken?
Rotisserie chicken saves time—shred about 2 cups and add it at the end after the pasta is cooked. Frozen chicken should be thawed completely and patted dry before seasoning and cooking.
