Crispy Chicken Burrito Pasta (Printable version)

Bold Tex-Mex flavors meet cheesy pasta with golden crispy chicken in this easy one-pan skillet dinner.

# What You'll Need:

→ Chicken Seasoning

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

→ Pasta & Sauce Base

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 - 14 oz can diced tomatoes drained
16 - 14 oz can black beans drained and rinsed
17 - 1 cup frozen corn
18 - 1 1/2 cups chicken broth

→ Cheese & Seasoning

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 and lime wedges for serving

# How to Prepare:

01 - Combine chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a bowl. Toss until evenly coated.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 6-8 minutes until golden brown on all sides and cooked through. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tbsp olive oil. Cook onion and bell pepper for 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant.
04 - Add drained tomatoes, black beans, and corn to the skillet. Stir to combine with the vegetables.
05 - Pour in chicken broth and bring to a simmer. Add uncooked pasta and stir well. Cover and cook 12-14 minutes, stirring occasionally, until pasta is al dente 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 over the top. Cover for 2 minutes until melted, or broil briefly for a crispy cheese crust.
08 - Top with sliced spring onions, fresh cilantro, sour cream, and lime wedges. Serve immediately while hot.

# Expert Tips:

01 -
  • Everything cooks in one skillet so you spend less time washing dishes and more time actually eating
  • The crispy seasoned chicken creates these incredible little flavor pockets throughout the pasta
  • It reheats beautifully for lunch the next day, if there's any left
02 -
  • Drain the canned tomatoes really well, otherwise your pasta will end up soupy instead of perfectly coated
  • The pasta continues absorbing liquid even after you turn off the heat, so don't let it get too dry while cooking
  • If you're going to broil the top, watch it like a hawk, cheese goes from golden to burnt in seconds
03 -
  • Use freshly shredded cheese instead of pre-shredded bags, it melts so much better and creates that perfect silky sauce
  • Let the pan get properly hot before adding the chicken, that's the secret to getting it crispy instead of steamed
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