Crispy Chicken Burrito Pasta (Printable Version)

Zesty Tex-Mex pasta with golden crispy chicken, black beans, corn, and melted cheddar and Monterey Jack cheese in one satisfying skillet.

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1 tsp smoked paprika
03 - 1 tsp ground cumin
04 - ½ tsp chili powder
05 - ½ tsp garlic powder
06 - ½ tsp onion powder
07 - 1 tsp salt
08 - ½ tsp black pepper
09 - 2 tbsp olive oil

→ Pasta and Sauce

10 - 10 oz penne or rigatoni pasta
11 - 1 tbsp olive oil
12 - 1 small red onion, finely diced
13 - 1 red bell pepper, diced
14 - 2 garlic cloves, minced
15 - 1 can (14 oz) diced tomatoes, drained
16 - 1 can (14 oz) 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 tsp hot sauce (optional)
22 - Salt and pepper to taste

→ Garnishes

23 - 2 spring onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream for serving
26 - Lime wedges for serving

# How-to Steps:

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 tbsp 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 set aside.
03 - In the same skillet, add 1 tbsp 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 - Stir drained tomatoes, black beans, and frozen corn into the skillet. Mix thoroughly 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 of the cheddar and Monterey Jack cheese mixture until completely melted. Return cooked chicken to the skillet and mix thoroughly.
07 - Sprinkle remaining cheese over the top of the pasta mixture. Cover for 2 minutes to allow melting, or broil for extra crispiness if desired.
08 - Garnish with sliced spring onions, fresh cilantro, sour cream, and lime wedges before serving.

# Expert Advice:

01 -
  • Everything happens in one pan so you get maximum flavor with minimum cleanup
  • The seasoning blend on the chicken creates this incredible crispy crust that you would swear came from a restaurant
  • It satisfies those Tex-Mex cravings while sneaking in pasta comfort food at the same time
02 -
  • Do not overcrowd the pan when searing the chicken or it will steam instead of getting that gorgeous crispy exterior we are after
  • The pasta continues to absorb liquid even after you turn off the heat, so if the sauce looks a little loose when you finish cooking, that is actually perfect
  • If you want to broil the cheese at the end, watch it like a hawk because it goes from perfectly melted to burned in about thirty seconds flat
03 -
  • Grate your own cheese from blocks instead of buying pre-shredded bags because the anti-caking coating prevents it from melting into that silky smooth sauce we want
  • If the pasta absorbs all the liquid before it is fully cooked, add broth in quarter-cup increments rather than all at once to avoid making it soupy
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