Crispy Chicken Burrito Pasta (Print)

Tex-Mex inspired one-pan pasta with crispy chicken, black beans, corn, and melted cheese. Bold, zesty flavors in 45 minutes.

# What You'll Need:

→ 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 - ½ teaspoon chili powder
05 - ½ teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - 1 teaspoon salt
08 - ½ teaspoon black pepper
09 - 2 tablespoons olive oil

→ Pasta & 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 - 1½ 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, to serve

# Directions:

01 - In a bowl, combine the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and 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 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 all ingredients.
05 - Pour in chicken broth 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 the cheddar and Monterey Jack cheeses until melted. Return cooked chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese on top. Cover for 2 minutes to melt, or broil for extra crispiness if desired.
08 - Top with sliced spring onions and fresh cilantro. Serve with sour cream and lime wedges on the side.

# Expert Advice:

01 -
  • Everything cooks in one pan so you're not staring down a sink full of dishes at midnight
  • The chicken gets this gorgeous spice crust that reminds me of street food but feels like home cooking
  • It's the kind of meal that somehow tastes even better as leftovers when you're too tired to cook the next day
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so if it looks a little soupy when you turn off the stove that's actually perfect
  • Dont skip draining the diced cans or you'll end up with more of a soup than a pasta dish
  • If you're using pre-shredded cheese, it might not melt as smoothly as cheese you grate yourself—those anti-caking additives have opinions
03 -
  • Pat the chicken really dry with paper towels before seasoning—wet chicken steams instead of sears, and you want those crispy edges
  • Grate your own cheese from blocks instead of buying pre-shredded bags for that restaurant-quality melt
  • Let the pan get properly hot before adding chicken or you won't get that golden crust that makes this dish special
Go Back