Save The smell of cumin hitting hot oil always takes me straight back to late Tuesday nights when I'd stand at the stove, too hungry to wait for delivery. I started tossing this together after a long shift, craving something bold and filling without the cleanup of five different pans. The crispy chicken bits clinging to melted cheese became my answer to those nights when comfort needed to come fast. What began as a fridge raid turned into one of my most requested dinners. Now it's the dish I make when I need something that feels indulgent but comes together in under an hour.
I made this for a friend who claimed she didn't like one pot pasta dishes because they always turned out mushy. She went quiet after the first forkful, then asked if I'd text her the recipe before she even left. The key is letting the pasta absorb the broth slowly while you stir occasionally, so it picks up all that smoky, garlicky flavor instead of just boiling in plain water. Watching her go back for seconds felt like a small victory. It's become my go to whenever someone needs convincing that weeknight cooking can actually be exciting.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite sized pieces so they cook quickly and get crispy on multiple sides, and don't skip patting them dry first or they'll steam instead of sear.
- Smoked paprika: This is what gives the chicken that deep, almost charred flavor without needing a grill, and it's worth buying the good stuff because it makes a noticeable difference.
- Ground cumin: The backbone of that Tex Mex warmth, it blooms beautifully in the hot oil and coats everything with an earthy, slightly citrusy note.
- Chili powder: Adds gentle heat and complexity without overwhelming, but if you want more kick, this is where you can be generous.
- Garlic powder and onion powder: These create a savory base on the chicken that crisps up into flavorful little edges when you sear it properly.
- Olive oil: Used twice, once for crisping the chicken and again for sautéing the vegetables, so don't cheap out or everything will stick.
- Penne or rigatoni pasta: The ridges and hollows grab onto the sauce and cheese, making every bite satisfying, and they hold up well to the longer simmer time.
- Red onion: Sweeter and milder than yellow, it softens into the sauce and adds a slight tang that balances the richness.
- Red bell pepper: Brings color and a touch of sweetness, plus it stays just tender enough to give you something to bite into.
- Garlic cloves: Fresh garlic is non negotiable here, it perfumes the whole skillet and tastes nothing like the powdered stuff once it hits the heat.
- Diced tomatoes: Drained so they don't water down the sauce, they add acidity and a slight chunky texture that makes it feel hearty.
- Black beans: Creamy and filling, they turn this into a complete meal and soak up all the spices as they simmer.
- Frozen corn: Sweet little bursts that pop against the smoky chicken, and using frozen means no prep and no waste.
- Chicken broth: This is what the pasta cooks in, so it absorbs flavor with every bubble instead of just getting soft and bland.
- Cheddar and Monterey Jack cheese: Cheddar brings sharpness, Jack brings melt, together they create that gooey, stretchy topping everyone fights over.
- Hot sauce: Optional, but a few shakes wake up the whole dish and tie the flavors together if things taste a little flat.
- Spring onions and cilantro: Fresh, bright garnishes that cut through the richness and make it look like you actually tried.
- Sour cream and lime wedges: The cool creaminess and sharp citrus are essential for balance, don't skip them even if you think you don't need them.
Instructions
- Season the chicken:
- Toss the chicken pieces with all the spices in a bowl until every bit is coated, and let them sit for a minute while you heat the pan. This quick rest helps the seasonings stick and creates a flavorful crust when they hit the oil.
- Crisp the chicken:
- Heat the olive oil over medium high until it shimmers, then add the chicken in a single layer and resist the urge to move it around too much. Let it sear undisturbed for a few minutes so it develops those golden, crispy edges, then flip and cook until it's cooked through and beautifully browned.
- Sauté the vegetables:
- Add a little more oil to the same skillet and toss in the onion and bell pepper, scraping up any browned bits stuck to the bottom because that's pure flavor. Cook until they soften and start to caramelize slightly, then stir in the garlic and let it bloom for about a minute until it smells amazing.
- Build the base:
- Add the drained tomatoes, black beans, and corn, stirring everything together so the vegetables are evenly distributed. This creates the flavor foundation that the pasta will cook in.
- Simmer the pasta:
- Pour in the chicken broth and bring it to a simmer, then stir in the uncooked pasta and make sure it's mostly submerged. Cover the skillet and let it cook for 12 to 14 minutes, stirring every few minutes to keep it from sticking, until the pasta is tender and most of the liquid has been absorbed.
- Melt in the cheese:
- Turn the heat to low and stir in half the cheese until it melts into the sauce and coats everything in gooey goodness. Fold the crispy chicken back in so it warms through and gets coated too.
- Finish with more cheese:
- Sprinkle the remaining cheese over the top and cover the skillet for a couple of minutes to let it melt. If you want it extra bubbly and golden, pop it under the broiler for a minute or two, watching carefully so it doesn't burn.
- Garnish and serve:
- Scatter spring onions and cilantro over the top, and serve with dollops of sour cream and lime wedges on the side. Squeeze the lime over your portion just before eating for a bright, tangy finish that ties everything together.
Save The first time I served this at a casual dinner, someone asked if I'd ordered it from a restaurant and just plated it nicely. I laughed, but honestly, that's the magic of this dish. It looks and tastes like something you'd pay fifteen dollars for, but you made it in your own kitchen with ingredients you probably already had. Now it's my secret weapon when I want to look like I have my life together, even on nights when I definitely don't.
Making It Your Own
Once you've made this a few times, it becomes a canvas for whatever you're craving or whatever's lingering in your fridge. I've swapped the chicken for seasoned ground turkey when I was too lazy to chop, and it worked beautifully. A handful of diced jalapeños or a sprinkle of pepper jack instead of Monterey Jack amps up the heat without changing the method. Sometimes I stir in a spoonful of cream cheese at the end for extra richness, or toss in baby spinach just before serving so it wilts into the pasta. The recipe is forgiving, so don't be afraid to make it yours.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat surprisingly well in a skillet over low heat with a splash of broth or water to loosen things up. The microwave works too, but the stovetop keeps the chicken from getting rubbery and the cheese from separating. I've even eaten it cold straight from the container during a busy morning, and it still tasted good enough that I didn't regret it. Just give it a stir before reheating so the cheese redistributes evenly.
Pairing and Serving Ideas
This dish is hearty enough to stand alone, but sometimes I'll serve it with a simple side salad dressed in lime and olive oil to cut through the richness. Tortilla chips on the side for scooping are always a hit, especially if you have extra sour cream or even some guacamole lying around. A cold lager or a classic margarita on the rocks makes it feel like a proper Tex Mex night, even if you're just wearing sweatpants on your couch.
- Serve with a crisp green salad tossed in lime vinaigrette for a fresh contrast.
- Set out tortilla chips, salsa, and guacamole for a full spread that feels like a party.
- Pair with a cold beer or a margarita to complete the Tex Mex vibe.
Save This is the kind of meal that turns a regular Wednesday into something worth sitting down for. Make it once, and I promise it'll become part of your rotation.
Cooking Questions
- → Can I use boneless chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this dish. They're juicier and more forgiving during cooking. Cut them into similar-sized pieces and follow the same cooking instructions, though they may need an extra minute or two to cook through.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and hollow centers catch the cheesy sauce. You can also use farfalle, fusilli, or even shells. Avoid thin pasta like spaghetti, which can become mushy when cooked directly in the broth.
- → How do I get extra crispy chicken?
Pat the chicken pieces dry before seasoning to remove excess moisture. Don't overcrowd the skillet when searing—cook in batches if needed. For even more crispiness, broil the finished dish for 2-3 minutes before serving.
- → Can I make this ahead?
Prepare the chicken and chop vegetables up to one day ahead. Cook the pasta dish fresh when ready to serve for the best texture and melted cheese effect. Leftovers keep refrigerated for up to three days.
- → What's a good gluten-free substitution?
Use gluten-free penne or rigatoni pasta and verify that your canned beans and tomatoes are certified gluten-free, as some brands contain hidden gluten. The cooking method remains the same.
- → How spicy is this dish?
The base flavors are moderately spicy from chili powder and smoked paprika. For milder heat, reduce the chili powder to ¼ teaspoon. For intense spice, add diced jalapeños, use hot salsa instead of hot sauce, or swap in pepper jack cheese.