Save to Pinterest The first time I made this, my roommate walked in and asked why it smelled like a Tex-Mex restaurant had taken over our apartment. That's the thing about this pasta—it fills every corner of the kitchen with this impossible-to-ignore aroma that makes neighbors suddenly remember they need to borrow something.
I made this for my cousin's last-minute birthday dinner when she was going through a breakup. She took three bites, looked up with red-rimmed eyes, and said 'I think this just fixed everything.' Food can't actually solve problems, but this pasta comes pretty close.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces before cooking means more surface area for those spices to cling to and way faster cooking time
- Smoked paprika: This is what gives the chicken that subtle smoky flavor that makes you think it cooked over a fire for hours
- Penne or rigatoni pasta: These shapes catch all the sauce in their ridges and tubes—every bite is evenly coated
- Red bell pepper and red onion: They add sweetness and color that cuts through all those rich, melted cheeses
- Black beans and corn: The classic burrito combo that makes this feel substantial enough to feed actual hungry people
- Shredded cheddar and Monterey Jack: Using two cheeses means you get sharp flavor and perfect melt in every forkful
- Fresh cilantro and lime: These bright garnishes wake up the whole dish and make it taste freshly made even if it's been sitting
Instructions
- Season the chicken pieces:
- Toss the chicken with all those spices until each piece is thoroughly coated—let it sit while you prep everything else so the flavors really sink in
- Sear the chicken:
- Get that oil shimmering hot and add chicken in a single layer, resisting the urge to move it around so it develops that golden crispy exterior we're after
- Build the flavor base:
- In the same pan, sauté onion and pepper until softened, then add garlic for just a minute so it doesn't turn bitter
- Add the vegetables and beans:
- Stir in the drained tomatoes, black beans, and corn until everything's warmed through and starting to smell like something you'd order at a cantina
- Cook the pasta right in the sauce:
- Pour in the broth, bring it to a gentle bubble, then add uncooked pasta and cover—stir occasionally so nothing sticks to the bottom
- Melt in half the cheese:
- Reduce the heat, stir in half of each cheese until it's all gooey and incorporated, then return the chicken to the party
- Get that cheesy crust on top:
- Sprinkle the remaining cheese over everything, cover for a couple minutes, or broil if you want those golden bubbling spots that make everyone reach for their phones
- Finish with fresh garnishes:
- Top with sliced spring onions, plenty of cilantro, and serve with sour cream and lime wedges on the side
Save to Pinterest My dad called me halfway through making this once and I had to set down the phone to stir the pasta. When I came back five minutes later, he said 'whatever you're cooking, I'm driving over.' That's the effect this dish has on people within a three-mile radius.
Make It Your Own
I've tried adding roasted sweet potatoes in place of some beans when I wanted something different, and honestly, the sweetness against all that spice works better than I expected. Leftover rotisserie chicken shreds beautifully into this if you're trying to get dinner on the table in under twenty minutes.
Serving Ideas
This pasta somehow manages to feel fancy and casual at the same time. I've served it at everything from Tuesday night dinners to potlucks where people asked for the recipe before they even finished their first helping. A cold beer or tart margarita balances all those rich, cheesy flavors perfectly.
Storage and Reheating
The pasta keeps beautifully in the refrigerator for up to four days, though I rarely see it last that long. When reheating, splash in a little broth or water because the pasta really soaks up moisture overnight. The microwave works, but a quick skillet reheat brings back some of that original crispy texture on the chicken pieces.
- Squeeze fresh lime over leftovers to wake up all the flavors again
- Add a dollop of sour cream right before eating to cool down any leftover heat
- If the cheese separated in the fridge, stirring it over gentle heat brings it back together
Save to Pinterest There's something deeply satisfying about a one-pan meal that tastes like it came from a restaurant kitchen but only dirtied one dish. That's probably why this recipe has earned permanent rotation in my weeknight arsenal.
Recipe Q&A
- → Can I use pre-cooked rotisserie chicken?
Yes, rotisserie chicken works perfectly. Shred or dice about 2 cups of cooked chicken and add it in step 6 after the cheese has partially melted to avoid overcooking.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their tubes and ridges capture the creamy sauce and ingredients. Fusilli or farfalle also work well.
- → How do I make it spicier?
Add diced jalapeños or serrano peppers when sautéing the onions and bell peppers. You can also use pepper jack cheese instead of Monterey Jack, or drizzle hot sauce into the finished dish.
- → Can I make this gluten-free?
Absolutely. Substitute gluten-free pasta and verify that your canned tomatoes and black beans are certified gluten-free, as some brands may contain trace amounts.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess, or microwave in 1-minute intervals, stirring between each.
- → What should I serve alongside this dish?
A crisp lager, classic margarita, or lime-infused agua fresca pair beautifully. For sides, consider a simple green salad with lime vinaigrette or tortilla chips with guacamole.