Crispy Chicken Burrito Pasta (Print View)

Bold Tex-Mex flavors in a creamy one-pan pasta with crispy chicken, black beans, corn, and melted cheddar cheese.

# 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 spring 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, ground cumin, chili powder, garlic powder, onion powder, salt, and black 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 keep warm.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté diced red onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add drained diced tomatoes, black beans, and frozen 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 most liquid is absorbed.
06 - Reduce heat to low. Stir in half of the combined cheddar and Monterey Jack cheeses until completely melted. 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 extra crispiness if desired.
08 - Distribute spring onions and fresh cilantro over each portion. Serve with sour cream and lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one skillet, so you're not left with a mountain of dishes when you're already tired.
  • The chicken gets genuinely crispy on the edges, adding texture that makes every bite more interesting.
  • It tastes like you spent way more effort than you actually did, which makes it perfect for impressing without stressing.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Don't skip draining the tomatoes or your sauce will be watery and the pasta will turn mushy instead of perfectly al dente.
  • If the pasta starts looking dry before it's fully cooked, add a splash more broth or water and keep stirring, because every stove is different and some absorb liquid faster.
  • Let the chicken rest on a plate instead of piling it back in too early, or it will steam and lose that crispy texture you worked for.
03 -
  • Use a deep skillet with a lid, not a shallow pan, or the pasta won't cook evenly and you'll end up with crunchy bits on top and mush on the bottom.
  • Grate your own cheese instead of buying pre shredded, because the anti caking agents in bagged cheese keep it from melting smoothly.
  • Taste the sauce before adding the cheese and adjust the salt, because the cheese and broth will add more as it cooks.
  • If you want the chicken even crispier, cook it in batches so the pan isn't crowded, which lets each piece sear instead of steam.
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