Chicken Burrito Pasta Bake

I stumbled on this combination during a frantic Tuesday when I had leftover taco meat and half a box of penne sitting on the counter. My roommate looked at me like I was crazy when I started tossing it all together, but the smell that filled our tiny apartment won her over immediately.

Last winter my sister came over nursing a broken heart and I doubled this recipe just to have something warm and cheesy to shove into her hands. We ate straight from the baking dish while watching terrible romantic comedies and somehow it actually helped.

Ingredients

• 300 g penne or rigatoni pasta: Short pasta with ridges catches all that sauce beautifully
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly if you want to skip a step
• 1 can black beans: Rinse them well to avoid any metallic taste in your final dish
• 1 cup corn kernels: Frozen corn works just fine and adds sweet pops of flavor
• 1 small red bell pepper: Dice it small so it disperses evenly throughout
• 1 small onion: Finely chopped so nobody gets a big onion surprise
• 2 cups tomato salsa: Your favorite store bought brand or homemade if you are feeling ambitious
• 1/2 cup sour cream: This is the secret that makes everything taste rich and creamy
• 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you the best flavor punch
• 1/2 cup shredded Monterey Jack cheese: Melts like a dream and adds mild creaminess
• 1 tsp ground cumin: Essential for that authentic Tex-Mex flavor profile
• 1 tsp chili powder: Adjust up or down depending on your spice tolerance
• 1/2 tsp smoked paprika: Adds depth without any actual heat
• 1/2 tsp salt: Taste your mixture before adding more since salsa and cheese are already salty
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference

Instructions

Get your oven ready:

Preheat to 200°C and grease a baking dish with butter or oil

Cook the pasta:

Boil until just al dente since it will cook more in the oven

Sauté the vegetables:

Cook onion and bell pepper for 3-4 minutes until they soften and smell fragrant

Build the flavor base:

Add chicken beans corn and spices then cook for 2 minutes to wake everything up

Make it creamy:

Stir in salsa and sour cream until you have a gorgeous orange red sauce

Combine it all:

Mix pasta with the chicken mixture and most of the cheese

Assemble the bake:

Spread into your baking dish and top with the remaining cheese

Bake until bubbly:

20-25 minutes until the cheese is melted and starting to turn golden

Rest before serving:

Let it sit for 5 minutes so it sets up and is easier to scoop

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This recipe has saved me on countless nights when I needed to feed a crowd without spending hours in the kitchen.

Make It Your Own

My friend who hates beans skips them entirely and adds diced zucchini instead. Another friend doubles the jalapeños because she apparently enjoys suffering. The beauty of this dish is how forgiving it is to substitutions.

The Freezer Secret

I always make a double batch and freeze one unbaked. Just wrap it tightly and it will keep for about two months. Thaw overnight in the fridge before baking as directed.

Serving Ideas

A crisp green salad with lime dressing cuts through all that cheese perfectly. Crushed tortilla chips on top add the most satisfying crunch.

• Warm some extra tortillas on the side
• Offer hot sauce at the table for the brave souls
• Serve with ice cold beer or sweet tea

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There is something deeply comforting about a dish that brings together the best of two worlds. Enjoy every cheesy bite.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking straight from the refrigerator.

→ What pasta works best?

Penne or rigatoni are ideal because their tubes hold the sauce well. Other short pasta shapes like ziti or macaroni also work perfectly.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ How can I make it spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder to 1 1/2 teaspoons for extra heat.

→ Can I use rotisserie chicken?

Yes, a store-bought rotisserie chicken works perfectly and saves time. Simply shred about 2 cups of meat and proceed with the instructions.

→ Is there a gluten-free option?

Substitute the regular pasta with your favorite gluten-free penne or rigatoni. The rest of the ingredients are naturally gluten-free.