Pin It The smell of cumin and smoked paprika hitting hot olive oil takes me back to my tiny first apartment kitchen. I was experimenting with mashup recipes, trying to stretch groceries and discovered that burrito flavors and pasta have an unexpected chemistry. My roommate wandered in, drawn by the spices, and we ended up eating straight from the skillet while standing at the counter.
Last summer my sister came over after a terrible day at work. I made a double batch of this pasta and watched her shoulders actually drop as she took that first bite. The combination of warm spices, melted cheese, and that hit of fresh lime at the end somehow fixed what needed fixing.
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Ingredients
- Chicken breasts: Cutting them into bite sized pieces helps them cook evenly and get beautifully crispy on all sides
- Smoked paprika and cumin: These two spices are the backbone of that burrito bowl flavor we are chasing
- Penne or rigatoni pasta: The tubular shape catches all the sauce and cheese pockets in every bite
- Red bell pepper: Adds sweetness that balances the spices and brings fresh color to the dish
- Black beans and corn: These make the pasta feel substantial and add that classic burrito texture
- Diced tomatoes: Drain them well or your pasta will end up soupy instead of perfectly coated
- Chicken broth: Cooks the pasta right in the pan while infusing it with flavor from the bottom up
- Shredded cheddar and Monterey Jack: Using two cheeses gives you both sharp flavor and perfect meltability
- Spring onions and cilantro: These fresh garnishes cut through the richness and wake up the whole dish
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Instructions
- Season the chicken:
- Toss the chicken pieces with all the spices until evenly coated, letting them sit for a few minutes while you heat the pan
- Sear the chicken:
- Cook in hot oil until golden and crispy on all sides, resisting the urge to move them around too much
- Build the flavor base:
- Sauté the onion and pepper until softened, then add the garlic for just a minute so it does not burn
- Add the vegetables:
- Stir in the drained tomatoes, black beans, and corn until everything is warmed through
- Cook the pasta:
- Pour in the broth and bring to a simmer, then add the uncooked pasta and cover until it is tender
- Make it cheesy:
- Stir in half the cheese until melted, return the chicken, then top with remaining cheese and let it melt
- Garnish and serve:
- Top with fresh spring onions, cilantro, and serve with sour cream and lime wedges on the side
Pin It This recipe became my go to for potlucks after I brought it to a Super Bowl party three years running. People stopped asking what I was bringing and started requesting it specifically.
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Making It Your Own
I have found that rotisserie chicken works beautifully when you are short on time, just skip the searing step and add it when the pasta is done. Sometimes I swap in pepper jack cheese for extra heat or add a can of diced green chilies if I want more depth.
Timing Is Everything
The hardest part is judging when the pasta is done since it keeps cooking in the hot sauce. I always pull a piece out and taste it rather than trusting the timer, because every stove and pan conducts heat differently.
Serving Suggestions
A cold lager or crisp margarita cuts through the richness perfectly. I also like to serve extra hot sauce on the table so people can adjust their own heat level.
- Warm your serving bowls in the oven for five minutes to keep everything hotter longer
- Set up a toppings bar with jalapeños, extra cheese, and avocado for a fun family dinner
- Leftovers reheat surprisingly well with a splash of chicken broth to loosen the pasta
Pin It There is something deeply satisfying about watching everyone go back for seconds.
Recipe FAQs
- → Can I make this pasta ahead of time?
Absolutely. Prepare the entire dish, let it cool completely, and store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of chicken broth or water to refresh the creamy texture.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and tubes hold onto the cheesy sauce beautifully. Fusilli, macaroni, or shells would also work well. Just avoid delicate shapes like angel hair that might get overwhelmed by the hearty toppings.
- → How can I make this vegetarian?
Swap the chicken for plant-based crumbles or extra black beans. Use vegetable broth instead of chicken broth. The spice blend and cheese will still deliver plenty of protein and satisfying flavor without any meat.
- → Can I freeze this dish?
Yes, though the texture changes slightly. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator, then reheat on the stove with a little extra liquid. The cheese may separate slightly but will still taste delicious.
- → What toppings complement this pasta?
Beyond the suggested garnishes, try crushed tortilla chips for extra crunch, pickled jalapeños for heat, guacamole for creaminess, or a drizzle of chipotle sauce. A squeeze of fresh lime brightens all the rich, cheesy flavors perfectly.
- → Is this spicy?
The spice level is mild to medium from the chili powder and cumin. Kids and spice-sensitive eaters enjoy it as-is. For more heat, add jalapeños, use pepper jack cheese, or increase the hot sauce. You control the intensity.
