Save The first time I made this, I was trying to use up leftover taco ingredients and a half-empty box of penne. My husband walked in mid-experiment, took one whiff of the spices hitting the hot oil, and immediately asked when we were eating. That accidental weeknight dinner has since become the most requested meal in our house, especially when the weather turns cool and we need something that feels like a hug but still packs some excitement.
Last winter during a particularly brutal week of work deadlines, I made a double batch of this on Sunday. My roommate kept sneaking spoonfuls every time she walked past the stove, and by Tuesday we were both slightly panicked that we had finished it all. Now I deliberately make extra just so we have those inevitable midnight refrigerator moments sorted.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces before seasoning means every single morsel gets coated in that smoky spice blend and develops those irresistible crispy edges
- Smoked paprika and cumin: These two spices are the backbone of the whole dish, creating that signature Tex-Mex flavor profile that makes everything taste familiar and exciting all at once
- Penne or rigatoni pasta: The tubular shape catches all the sauce and little bits of seasoning in its crevices, making every bite more flavorful than the last
- Black beans and corn: They add texture and sweetness that balance the savory chicken and sharp cheese, plus they make the dish feel substantial enough to feed a crowd
- The cheese blend: Using both sharp cheddar and milder Monterey Jack gives you the perfect combination of bold flavor and incredible melt
Instructions
- Season the chicken pieces:
- In a large bowl, toss the chicken with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper until every piece is evenly coated
- Get that chicken golden and crispy:
- Heat 2 tablespoons olive oil in your largest deep skillet over medium-high heat, add the seasoned chicken in a single layer, and let it cook undisturbed for about 6 to 8 minutes until it is beautifully browned and cooked through
- Build the flavor base:
- In the same skillet, add another tablespoon of olive oil and sauté the onion and bell pepper for 3 to 4 minutes until softened, then add the garlic and cook for just 1 minute until fragrant
- Add the beans and tomatoes:
- Stir in the drained tomatoes, black beans, and frozen corn, letting everything warm through and start to meld together
- Cook the pasta right in the sauce:
- Pour in the chicken broth, bring to a simmer, and add the uncooked pasta, then cover and cook for 12 to 14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed
- Melt in the first round of cheese:
- Reduce the heat to low and stir in half of each cheese until it creates that creamy, cohesive sauce we are all here for
- Bring it all together:
- Return the crispy chicken to the pan and mix gently to distribute, then sprinkle the remaining cheese on top and cover for 2 minutes until melted and gooey
- Finish with your favorite toppings:
- Garnish generously with spring onions, fresh cilantro, and serve with sour cream and lime wedges on the side so everyone can customize their bowl
Save My sister claimed she hated Tex-Mex until she tried this at my place last month. She called me two days later to say she had made it three times and her husband was already requesting it for his birthday dinner. Sometimes the best way to convert someone to a new flavor profile is to wrap it in pasta and melted cheese.
Getting The Chicken Perfectly Crispy
The secret to restaurant-style crispy chicken at home is resisting the urge to stir it too frequently. Let those spice-coated pieces make proper contact with the hot pan surface, and they will develop a crust that stays crunchy even after being tossed back into the sauce. Pat the chicken dry with paper towels before seasoning for even better results.
Make It Your Own
This recipe is incredibly forgiving and welcomes substitutions based on what you have in your pantry. Rotisserie chicken works beautifully if you need to save time, and you can easily swap in kidney beans or pinto beans depending on what is in your cupboard. The key is keeping that spice blend consistent.
Serving Suggestions and Pairings
A crisp green salad with a lime vinaigrette cuts through the richness of the cheese and creates a more rounded meal. If you are feeding a crowd, set up a toppings bar with jalapeños, avocado, and extra hot sauce so everyone can customize their bowl to their preferred heat level.
- Cold beer or a margarita on the rocks is practically mandatory with this dish
- The flavors actually improve overnight, making it excellent meal prep for lunch the next day
- If you have leftovers, reheat them gently with a splash of chicken broth to restore the creamy sauce
Save There is something deeply satisfying about a dish that takes familiar flavors and presents them in such a comforting, unexpected way. This recipe has saved countless weeknights in our house, and I hope it becomes a go-to for yours too.
Recipe FAQ
- → Can I use rotisserie chicken instead of cooking it from scratch?
Absolutely. Use about 2.5 cups shredded rotisserie chicken and skip steps 1-2. Add it back to the pan in step 6 after the pasta is cooked. This cuts your prep time significantly.
- → What's the best way to get extra crispy chicken?
After cooking the chicken in step 2, don't remove all the browned bits from the pan—they add amazing flavor. For extra crispiness at the end, broil the finished pasta for 1-2 minutes after adding the top layer of cheese.
- → How do I keep the pasta from getting mushy?
Use uncooked pasta and add it directly to the simmering broth. Stir occasionally and check at the 12-minute mark—cooking time varies by pasta shape. Stop cooking once the pasta reaches al dente and most liquid is absorbed.
- → Can I make this gluten-free?
Yes. Substitute your favorite gluten-free pasta and ensure all canned ingredients are certified gluten-free. The cooking method remains the same, though gluten-free pasta may need slightly different cooking times.
- → What drink pairs best with this dish?
A crisp lager or classic margarita complements the Tex-Mex flavors beautifully. For non-alcoholic options, try a fresh lime agua fresca or ice-cold horchata.
- → How can I add more heat to this dish?
Stir in 1 tsp hot sauce, use pepper jack cheese instead of Monterey Jack, or add diced jalapeños when sautéing the peppers. You can also sprinkle red pepper flakes over individual servings.