Crispy Chicken Burrito Pasta

The kitchen smelled like a taco truck collided with an Italian grandmother's house, and honestly, I wasn't mad about it. My roommate walked in, nose in the air, asking what kind of culinary experiment I was conducting this time. When I told her it was burrito bowl pasta, she looked skeptical until that first bite hit her fork. Now she requests it every Tuesday, and I've learned to make double portions because leftovers disappear faster than I can pack them away.

Last winter, when my sister was recovering from surgery and needed something that felt like a hug but packed actual nutrition, I showed up with a giant skillet of this. She took one look at the melted cheese blanket and crispy chicken peeking through and actually teared up a little. We ate it standing up in her kitchen because nobody wanted to wait for formalities, and she told me it was the first thing in weeks that made her feel genuinely hungry.

Ingredients

• Chicken breasts: Cut into bite-sized pieces so they cook quickly and get that golden crispy coating on all sides without drying out
• Smoked paprika and cumin: These two spices are the backbone of that authentic burrito flavor we're chasing
• Penne or rigatoni pasta: The ridges catch all that cheesy sauce and chunky bits in every single forkful
• Red bell pepper and red onion: They add sweetness and color that balance the spices perfectly
• Black beans and corn: Essential for that classic burrito bowl texture and protein boost
• Diced tomatoes: Drain them well so your sauce stays thick and creamy instead of watery
• Chicken broth: This cooks the pasta and creates a flavorful base that ties everything together
• Cheddar and Monterey Jack: Using both gives you that perfect melt with sharpness and creaminess

Instructions

Season the chicken:

Toss the chicken pieces with all those spices until they're evenly coated, letting them sit while you prep everything else so the flavors really penetrate the meat

Sear the chicken:

Get that olive oil shimmering in your skillet and cook the chicken in batches if needed until it's golden and crisp on the outside and cooked through

Build the flavor base:

In that same pan, cook your onions and peppers until they soften, then add the garlic for just a minute so it doesn't burn and turn bitter

Add the heart of the dish:

Stir in the tomatoes, black beans, and corn, letting everything warm through and get friendly with each other

Cook the pasta right in the sauce:

Pour in the broth, bring it to a bubble, then dump in the uncooked pasta and cover it up, stirring occasionally so nothing sticks to the bottom

Melt in half the cheese:

Once the pasta is tender and most of the liquid has been absorbed, stir in half of your cheese mixture until it's creamy and wonderful

Bring it all together:

Fold in that crispy chicken, then sprinkle the remaining cheese on top and cover for a couple minutes until it melts into a gorgeous blanket

Finish it like a pro:

Top with fresh scallions and cilantro, and serve with lime wedges and sour cream so everyone can customize their bowl

Save

This recipe has become my go-to for new neighbors and nervous dinner guests because it's impossible to mess up and universally loved. I've watched self-proclaimed pasta haters and burrito purists both go back for seconds, scraping their bowls clean. Something about that combination of textures and flavors just works on a primal level.

Make It Your Own

Swap in rotisserie chicken if you're short on time, just skip the initial spice rub and searing step. Sometimes I add chopped jalapeños when I want to kick up the heat, and pepper jack cheese instead of Monterey Jack changes the whole vibe in the best way.

Perfect Pairings

A cold Mexican lager or classic margarita cuts through the richness perfectly. I've also served this with a simple green salad dressed with lime vinaigrette when I want something fresh alongside all that comfort.

Storage And Meal Prep

This actually gets better overnight as the flavors meld together, making it incredible for meal prep lunches. Store it in airtight containers for up to four days, and reheat with a splash of water or broth to bring back that creamy consistency.

• Add fresh garnishes just before serving so they stay bright and crunchy
• The pasta will absorb more liquid as it sits, so don't worry if it looks slightly saucy when you first make it
• Freeze individual portions without the cheese topping for the best texture when reheating

Save

There's something deeply satisfying about a dish that feels indulgent but comes together in under an hour with minimal cleanup. This recipe has saved more weeknight dinners than I can count.

Recipe FAQs

→ Can I use rotisserie chicken instead?

Yes, rotisserie chicken works perfectly. Shred or dice it into bite-sized pieces and add it in step 6 instead of cooking raw chicken. This reduces prep time significantly.

→ What makes the chicken crispy?

The chicken is seasoned with smoked paprika, cumin, and garlic powder, then seared in hot olive oil over medium-high heat for 6-8 minutes until golden on all sides. This creates a flavorful crust.

→ How can I make it spicier?

Add chopped jalapeños when sautéing the onions and peppers, use pepper jack cheese instead of Monterey Jack, or stir in hot sauce to taste. You can also increase the chili powder in the chicken seasoning.

→ Can I prepare this ahead?

Cook through step 5, then refrigerate. Reheat gently on stovetop with a splash of broth, add the cooked chicken, cheeses, and garnishes fresh before serving for best texture and flavor.

→ What pasta shape works best?

Penne or rigatoni are ideal because their ridges and tubes hold the sauce well. You can also use fusilli or farfalle. Avoid thin pasta like spaghetti as it may get mushy in the broth.

→ Is this gluten-free?

Standard pasta contains gluten, but you can substitute gluten-free pasta following package instructions for cooking time. The rest of the dish is naturally gluten-free, though always verify canned ingredients for cross-contamination.