Save The skillet was still sizzling when my neighbor knocked on the door, drawn in by the smell of cumin and paprika drifting through the open window. I had been experimenting with leftover taco seasoning and a box of penne, trying to avoid yet another grocery run. What started as a pantry clean-out turned into something I now make at least twice a month. The crispy chicken on top of that creamy, cheesy pasta was an accident that became a weeknight ritual.
I served this to my brother during a playoff game, and he barely looked up from his bowl until it was empty. He asked if I had ordered takeout from that new Tex-Mex spot downtown. When I told him it took less than an hour and one skillet, he made me text him the recipe before halftime. That is the moment I knew this dish was a keeper.
Ingredients
- Boneless, skinless chicken breasts (500 g): Cutting them into bite-sized pieces ensures every bit gets crispy and seasoned evenly.
- Smoked paprika (1 tsp): This adds a subtle smokiness that mimics grilled burrito fillings without firing up the barbecue.
- Ground cumin (1 tsp): The backbone of Tex-Mex flavor, it brings warmth and earthiness to every bite.
- Chili powder (½ tsp): Adds a gentle kick without overwhelming the dish, perfect for those who like flavor more than fire.
- Garlic powder (½ tsp) and onion powder (½ tsp): These create a savory base that clings to the chicken beautifully.
- Salt (1 tsp) and black pepper (½ tsp): Essential for bringing out all the other flavors in the spice blend.
- Olive oil (2 tbsp for chicken, 1 tbsp for vegetables): Helps achieve that golden crust on the chicken and keeps the veggies from sticking.
- Penne or rigatoni pasta (300 g): The ridges and tubes catch all the sauce and melted cheese, making every forkful satisfying.
- Red onion (1 small, diced): Adds a slight sweetness and vibrant color that balances the richness of the cheese.
- Red bell pepper (1, diced): Brings a pop of freshness and a hint of natural sweetness to the sauce.
- Garlic cloves (2, minced): Fresh garlic makes all the difference, blooming in the oil and filling your kitchen with an irresistible aroma.
- Diced tomatoes (400 g can, drained): Draining them prevents the dish from becoming too watery while still adding tomatoey brightness.
- Black beans (400 g can, drained and rinsed): They add protein, texture, and that classic burrito bowl heartiness.
- Frozen corn (1 cup): Sweet corn kernels contrast beautifully with the savory spices and creamy cheese.
- Chicken broth (350 ml): This is what cooks the pasta right in the pan and infuses it with flavor from the inside out.
- Shredded cheddar cheese (120 g): Melts into the pasta for that gooey, comforting texture we all crave.
- Shredded Monterey Jack cheese (120 g): Adds creaminess and a mild, buttery flavor that complements the cheddar perfectly.
- Hot sauce (1 tsp, optional): A little splash wakes up the whole dish if you like things on the spicier side.
- Spring onions (2, sliced): A fresh, mild garnish that adds a nice crunch and a hint of sharpness.
- Fresh cilantro (chopped): Brightens everything up and adds that authentic Tex-Mex finishing touch.
- Sour cream and lime wedges: Cool, tangy sour cream and a squeeze of lime bring balance and freshness to every bite.
Instructions
- Season the Chicken:
- Toss the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a bowl until every piece is evenly coated. This step takes just a minute but makes all the difference in flavor.
- Crisp the Chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the seasoned chicken in a single layer. Let it cook undisturbed for a few minutes so it gets a golden, crispy crust, then flip and cook until cooked through, about 6 to 8 minutes total.
- Set Chicken Aside:
- Remove the crispy chicken to a plate and cover loosely with foil to keep warm. The pan will have delicious browned bits left behind, and those are pure flavor gold.
- Sauté the Vegetables:
- Add another tablespoon of olive oil to the same skillet, then toss in the diced onion and bell pepper. Cook for 3 to 4 minutes until they soften and start to caramelize slightly, then stir in the minced garlic and cook for another minute until fragrant.
- Add Beans, Corn, and Tomatoes:
- Stir in the drained diced tomatoes, black beans, and frozen corn, letting everything mingle together for a minute or two. The colors alone will make you hungry.
- Simmer with Broth and Pasta:
- Pour in the chicken broth and bring it to a gentle simmer, then stir in the uncooked pasta. Cover the skillet and let it cook for 12 to 14 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
- Melt in the Cheese:
- Reduce the heat to low and stir in half of the cheddar and Monterey Jack cheeses until melted and creamy. Return the crispy chicken to the pan and gently fold everything together.
- Top and Finish:
- Sprinkle the remaining cheese over the top, cover for 2 minutes to let it melt, or pop the skillet under the broiler for a minute if you want an extra bubbly, golden crust. Just watch it closely so it does not burn.
- Garnish and Serve:
- Top with sliced spring onions, fresh cilantro, dollops of sour cream, and lime wedges on the side. Serve straight from the skillet for that cozy, family-style feel.
Save One rainy Tuesday, I made this for a friend who had just moved into a new apartment with zero furniture and a single folding chair. We ate it straight from the skillet, sitting on the floor with mismatched spoons, and she said it tasted like home even though her boxes were still unpacked. That is when I realized food does not need a table to bring people together.
Customizing Your Burrito Pasta
You can easily swap the chicken for rotisserie chicken if you are short on time, just shred it and stir it in at the end. I have also made this with ground turkey, diced pork, or even plant-based crumbles when cooking for vegetarian friends. If you want more heat, toss in diced jalapeños with the bell pepper or use pepper jack cheese instead of Monterey Jack. For a smoky twist, add a pinch of chipotle powder to the spice mix.
Storing and Reheating Leftovers
Leftovers keep well in an airtight container in the fridge for up to three days, and they actually taste even better the next day once the flavors have had time to meld. Reheat gently in a skillet with a splash of broth or water to loosen the sauce, or microwave in short intervals, stirring in between. The chicken may lose a bit of its crispiness, but the flavor stays just as bold. I sometimes top reheated portions with a little fresh cheese and a squeeze of lime to bring it back to life.
Pairing and Serving Suggestions
This dish is hearty enough to stand on its own, but a simple side salad with lime vinaigrette or a handful of tortilla chips with guacamole makes it feel like a full Tex-Mex feast. I love serving it with a cold lager or a classic margarita on the rocks, especially on Friday nights when the week finally winds down. If you are feeding kids, they go crazy for this with a side of mild salsa and extra sour cream for dipping.
- Serve with a crisp green salad dressed in lime and olive oil for a fresh contrast.
- Pair with tortilla chips, salsa, or guacamole for extra crunch and flavor.
- A cold beer or frozen margarita makes this feel like a celebration even on a Tuesday.
Save This recipe has become my go-to when I want something that feels indulgent but does not leave me stuck at the stove or the sink. It is the kind of dish that makes everyone lean in for seconds and ask what is in it, even though the ingredients are simple and familiar.
Recipe Guide
- → Can I use pre-cooked rotisserie chicken?
Yes, absolutely. Shred about 2 cups of rotisserie chicken and add it in step 6 instead of pan-frying fresh chicken. This cuts prep time significantly while maintaining the dish's bold flavors and creamy texture.
- → How do I make this spicier?
Add diced jalapeños when sautéing the peppers, increase chili powder to 1 teaspoon, or use pepper jack cheese instead of Monterey Jack. A splash of hot sauce stirred into the broth also adds extra heat without overpowering the dish.
- → What pasta shapes work best?
Penne or rigatoni are ideal because their ridges and hollow centers trap the savory sauce. Short tubular shapes prevent the dish from becoming mushy when cooked directly in the liquid. Avoid thin pasta like spaghetti, which may break apart.
- → Can I make this with gluten-free pasta?
Yes, substitute gluten-free pasta and follow the package cooking time, as timing varies by brand. Add gluten-free pasta slightly earlier to account for different cooking rates, and stir frequently to prevent sticking or overcooking.
- → How do I prevent the pasta from becoming mushy?
Keep stirring occasionally throughout cooking and watch the liquid level. The pasta should be nearly al dente when the broth is mostly absorbed at the 12-14 minute mark. Avoid covering too tightly, which traps steam and softens pasta further.
- → What beverage pairs well with this dish?
A crisp lager or Mexican pilsner complements the Tex-Mex spices beautifully. For non-alcoholic options, serve with fresh lime agua fresca or a cold horchata. A classic margarita also pairs wonderfully with the bold, savory flavors.