Crispy Chicken Burrito Pasta (Print Version)

Golden crispy chicken with bold Tex-Mex flavors in a cheesy one-pan pasta. Ready in 45 minutes.

# 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 and 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 green onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream and lime wedges for serving

# 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 reserve.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté red onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute.
04 - Add drained tomatoes, black beans, and corn to the skillet. Stir to combine thoroughly.
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 texture and majority of liquid is absorbed.
06 - Reduce heat to low. Stir in half of the cheddar and Monterey Jack cheeses until melted, then return cooked chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese over the top. Cover for 2 minutes to melt, or broil for enhanced crispiness if desired.
08 - Garnish with sliced green onions, fresh cilantro, sour cream, and lime wedges before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan, so cleanup is a breeze even on the busiest nights.
  • The chicken stays golden and crispy while the pasta turns creamy and packed with flavor.
  • It tastes like your favorite burrito bowl but with the cozy comfort of baked pasta.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip draining the tomatoes or your sauce will turn soupy and the pasta won't cook properly.
  • Stir the pasta every few minutes while it simmers so it doesn't stick to the bottom of the pan.
  • Let the chicken rest after cooking so it stays juicy when you fold it back into the pasta.
  • If the pasta looks too dry before it's tender, add a splash more broth and keep cooking.
03 -
  • Use a deep skillet with a lid so the pasta has enough room to cook evenly without overflowing.
  • Grate your own cheese instead of using pre shredded, it melts smoother and tastes so much better.
  • Let the dish rest for a few minutes after cooking so the sauce thickens up and clings to the pasta.
  • If you're feeding a crowd, double the recipe and use a large Dutch oven instead of a skillet.
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