Crispy Chicken Burrito Pasta

The smell of cumin and smoked paprika hitting hot olive oil still takes me back to my tiny college apartment kitchen. I was trying to recreate a burrito bowl I'd had at this food truck downtown, but I only had half the ingredients and a box of penne staring back at me. That mistake turned into something my roommates requested every single Tuesday night for three years. Now it's the first thing I make when I need something that feels like a hug but still has that spicy kick.

Last summer my neighbor caught the aroma through our open windows and actually knocked on my door to ask what I was making. We ended up eating this on her back porch with margaritas while her kids ran through the sprinkler. She still texts me every time she makes it, usually with a photo of her own tweaks like adding avocado or swapping in pepper jack.

Ingredients

• Chicken breasts: Cutting them into bite-sized pieces before seasoning means more surface area gets that gorgeous crispy exterior
• Smoked paprika and cumin: This spice blend is what gives it that authentic burrito flavor profile
• Penne or rigatoni: The ridges catch all the sauce and cheese chunks perfectly
• Red bell pepper: Adds sweetness that balances the spices and brings fresh color
• Diced tomatoes: Drain them well so your sauce stays thick and creamy
• Black beans: Rinse thoroughly until the water runs clear to avoid muddy flavors
• Frozen corn: No need to thaw, just toss it in frozen for sweet little bursts
• Chicken broth: This becomes the pasta cooking liquid so it absorbs all that savory goodness
• Cheddar and Monterey Jack: Using two cheeses means you get sharp flavor plus perfect melt
• Fresh cilantro and lime: These bright toppings cut through the richness

Instructions

Season the chicken:

Toss the chicken pieces with all those spices until every piece is coated in that gorgeous red blend

Get the chicken golden and crispy:

Heat your olive oil until it shimmers, then cook the chicken in batches if needed so they sear rather than steam

Build the veggie base:

Sauté the onion and pepper until they soften, then add garlic for just 60 seconds so it doesn't turn bitter

Add the canned goods:

Stir in tomatoes, beans, and corn until everything's warmed through and fragrant

Cook the pasta right in the sauce:

Pour in broth, bring it to a bubble, then add uncooked pasta and cover so it steams al dente

Make it cheesy:

Stir in half the cheese until melted, return that crispy chicken, then top with remaining cheese

Melt the final layer:

Cover for 2 minutes or broil for that golden, bubbly restaurant-style finish

Finish with fresh toppings:

Scatter cilantro, spring onions, and serve with lime wedges and sour cream on the side

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My sister made this for her family picky eaters and called me laughing because her six-year-old declared it his favorite dinner ever. She'd been worried about the spices but that paprika just adds depth, not heat, so it's totally family friendly.

Making It Your Own

I've tried so many variations over the years. Sometimes I'll add diced jalapeños if I'm feeling brave, or swap in pepper jack for half the cheese when I want extra kick. My vegetarian sister uses vegetable broth and adds extra beans, and honestly it's just as satisfying.

Perfect Pairings

Something cold and fizzy cuts through all that cheese so perfectly. I keep a few lagers in the fridge specifically for burrito pasta night, or I'll mix up quick margaritas if it's Friday. A simple green salad with bright vinaigrette balances the richness.

Make Ahead Magic

This actually reheats beautifully, which is why I always make a double batch. The flavors meld overnight and the pasta absorbs more sauce. You can also prep all the ingredients beforehand and just cook when you get home.

• Cut your chicken and veggies the night before
• Measure out all spices into a small bowl
• Grate cheese ahead so it melts faster

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There's something so satisfying about hearing that spoon scrape against the bottom of the pan as everyone goes back for seconds. This pasta has become my go-to for potlucks, comfort food cravings, and those nights when I need a win after a long day.

Recipe Questions & Answers

→ Can I make this pasta dish spicier?

Absolutely. Add chopped jalapeños with the bell pepper, substitute pepper jack cheese for Monterey Jack, or increase the hot sauce to 1-2 teaspoons. You can also boost the chili powder in the chicken seasoning blend.

→ What pasta shapes work best for this dish?

Penne and rigatoni are ideal because their ridged surfaces hold onto the cheesy sauce and chunky ingredients. Other short pasta shapes like fusilli, campanelle, or medium shells would also work well.

→ Can I use rotisserie chicken instead of raw chicken?

Yes. Skip the chicken seasoning and cooking steps. Simply shred about 2 cups of rotisserie chicken and stir it in during step 6 when you return the chicken to the pan. This reduces total time to about 25 minutes.

→ How do I store and reheat leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave with a splash of water or broth to prevent drying, or warm in a skillet over medium-low heat.

→ Can I make this dish gluten-free?

Use gluten-free penne or rigatoni, and ensure your chicken broth and all canned ingredients are certified gluten-free. The dish naturally contains many GF ingredients like beans, corn, and fresh vegetables.

→ What vegetables can I add for more variety?

Diced zucchini, spinach, or kale can be added with the bell pepper. For extra crunch, try adding diced poblano peppers or sautéed mushrooms. Adjust broth slightly if adding more vegetables.