Pin it The first time I made this, my roommate walked in and said "something smells like a taco truck meets an Italian grandmother" and honestly, I took that as a massive compliment. We were both exhausted from work, craving something bold and comforting but not willing to order takeout for the third night in a row. This pasta came together in that beautiful chaotic way where you throw things in a pan and hope for the best, but the combination of smoky spices, gooey cheese, and that perfectly crispy chicken turned out better than we imagined. Now it is the dish we make when we need dinner to feel like a hug from two different cultures at once.
Last winter, I made a huge batch of this during a snowstorm when my sister was visiting. We sat at the kitchen table watching snow pile up outside, passing the pan back and forth, talking about everything and nothing while the cheese stretched into impossibly long strings between our forks. There is something about Tex-Mex flavors that just makes people gather, makes conversation flow easier, and by the time we scraped the last bits from the pan, the storm did not feel so lonely anymore.
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Ingredients
- Chicken breasts: Cutting them into bite sized pieces helps them get that crispy golden exterior on all sides while staying juicy inside
- Smoked paprika and cumin: This spice blend gives you that authentic burrito flavor profile without needing a spice rack full of options
- Penne or rigatoni pasta: These shapes catch all the sauce and cheese in their ridges better than smooth noodles ever could
- Red onion and bell pepper: They add sweetness that balances the smoky spices, so do not skip them even if you usually avoid veggies
- Black beans and corn: These make the pasta feel substantial and add that classic burrito bowl texture everyone loves
- Two kinds of cheese: Cheddar brings sharpness while Monterey Jack melts into that perfect gooey consistency
- Chicken broth: Cooking the pasta right in the broth infuses every bite with flavor instead of plain water
- Spring onions and cilantro: Fresh toppings cut through all that rich cheese and bring everything to life
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Instructions
- Season the chicken:
- Toss the chicken pieces with all those spices until every bit is coated, and let them sit while you heat the pan so the flavors really sink in
- Sear until golden:
- Get your oil shimmering hot and cook the chicken in batches if needed so each piece gets crispy and browned, not steamed
- Build the flavor base:
- Sauté the onions and peppers until they soften, then add the garlic for just a minute so it does not turn bitter
- Add the beans and corn:
- Stir in the drained tomatoes, black beans, and corn, letting everything get friendly in the pan
- Cook the pasta right in the sauce:
- Pour in the broth and bring it to a simmer, then add the uncooked pasta and let it absorb all that liquid while cooking
- Melt in the cheese:
- Stir in half the cheese until it disappears into a creamy sauce, then fold the crispy chicken back in
- Get the top golden:
- Sprinkle the remaining cheese on top and either cover it to melt or throw it under the broiler for that restaurant quality cheese crust
- Finish with fresh toppings:
- Scatter spring onions and cilantro over everything, and serve with lime wedges so people can brighten their own portions
Pin it My partner accidentally broiled the cheese for too long once and created this almost cheese chip layer on top that we now do on purpose because it is incredible. That happy mistake taught us that sometimes going a little too far with the heat creates the best parts of a recipe.
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Making It Your Own
I have found that rotisserie chicken works in a pinch, but you lose that crispy texture that makes this dish special. The spices on freshly seared chicken really do carry the entire flavor profile.
Perfect Pairings
A cold lager cuts through the richness beautifully, but a margarita with plenty of lime brings out the bright notes even more. Simple sides like a green salad with vinaigrette balance all those hearty flavors.
Make Ahead Strategy
You can prep all the ingredients ahead and keep them in separate containers, but cook the pasta just before serving. This recipe does not reheat quite as perfectly as you would hope because the cheese separates slightly.
- Leftovers actually make an amazing cold lunch the next day
- Keep extra limes on hand to brighten up reheated portions
- The flavors meld overnight if you store everything except toppings separately
Pin it This pasta has saved more weeknight dinners than I can count, turning tired evenings into something that feels like a treat. Hope it brings that same comfort to your table too.
Common Questions
- → Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs work beautifully and often stay juicier. They may need 1-2 extra minutes to cook through. Cut them to similar bite-sized pieces for even cooking.
- → How do I make this gluten-free?
Simply swap regular pasta for gluten-free penne or rigatoni. The cooking time may vary slightly, so follow your pasta package instructions and adjust if needed. All other ingredients are naturally gluten-free.
- → What if I don't have Monterey Jack cheese?
You can use all cheddar, or try pepper jack for extra heat, Oaxaca for richness, or even mozzarella for milder flavor. Any melting cheese works well in this dish.
- → Can I prepare this ahead of time?
Prepare and season the chicken, chop vegetables, and cook the pasta to al dente beforehand. When ready to serve, reheat gently in the skillet with broth and combine everything, adding cheese at the end for best texture.
- → How do I store and reheat leftovers?
Transfer cooled portions to an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or water to restore creaminess. Avoid microwaving, as pasta can become rubbery.
- → What's the best way to get extra crispy chicken?
After cooking the chicken in the skillet, broil it briefly with cheese on top for extra crispiness. Alternatively, ensure your skillet is very hot before adding chicken and avoid overcrowding the pan so it browns properly rather than steams.
