Save Last Tuesday my kitchen smelled like a Tex-Mex cantina, and honestly my roommate hovered around the stove for twenty minutes asking if it was ready yet. This pasta happened because I was craving burrito bowl flavors but didnt want to deal with rolling tortillas after a long day. The first time I made it, I accidentally used too much hot sauce and we were all fanning our mouths, but nobody stopped eating.
I served this at a casual dinner when my cousin dropped by unexpectedly, and she literally asked for the recipe before even finishing her plate. Theres something about that combination of melted cheese, smoky spices, and fresh garnishes that makes people immediately comfortable. My friend Sarah now makes this every Sunday for meal prep because it reheats so well.
Ingredients
- Chicken breasts: Cut them into uniform bite-sized pieces so they cook evenly and get crispy on all edges
- Smoked paprika and cumin: These two spices create that authentic smoky flavor that makes this taste like Tex-Mex
- Penne or rigatoni pasta: Choose a shape with ridges to catch all the cheesy sauce and chunky vegetables
- Red bell pepper and onion: These provide sweetness and crunch that balance the rich cheese and spices
- Black beans and corn: They add protein and texture while making the dish feel hearty and satisfying
- Diced tomatoes: Drain them well so your sauce stays thick and creamy instead of watery
- Chicken broth: This cooks the pasta right in the pan and infuses it with flavor from underneath
- Cheddar and Monterey Jack cheese: Use freshly shredded cheese for the best melting and creaminess
- Fresh garnishes: Cilantro, spring onions, sour cream and lime wedges brighten everything up
Instructions
- Season the chicken:
- Toss the chicken pieces with all the spices until evenly coated, letting them sit for a few minutes helps the flavors penetrate
- Sear the chicken:
- Heat oil in a large skillet over medium-high heat, add chicken and cook undisturbed for 2 minutes before flipping to get golden crispy edges
- Cook the vegetables:
- In the same pan, sauté onion and bell pepper until they start to soften and smell fragrant, then add garlic for just 60 seconds
- Build the sauce base:
- Add the drained tomatoes, beans and corn, stirring everything together as it starts to smell delicious and bubbly
- Cook the pasta:
- Pour in the broth, bring to a simmer, add uncooked pasta, cover and let it cook until the liquid absorbs and pasta becomes tender
- Add the cheese:
- Stir in half the cheese until melted and creamy, then return the chicken so every bite has protein and sauce
- Melt the topping:
- Sprinkle remaining cheese on top, cover for 2 minutes or broil for crispy golden cheese bubbles
- Garnish and serve:
- Top with fresh cilantro, spring onions, and serve with sour cream and lime wedges for that complete burrito experience
Save This recipe has become my go-to when friends come over for casual weeknight dinners. Theres something universally comforting about Tex-Mex flavors, and watching people get excited about crispy chicken bits buried in cheesy pasta is just plain fun.
Making It Your Own
Ive discovered that rotisserie chicken works beautifully here if you want to skip the searing step. Just add it at the end when you stir in the cheese. Sometimes I use pepper jack instead of Monterey Jack when I want more heat without adding hot sauce.
Timing Secrets
The pasta needs to finish al dente because it will continue cooking in the hot sauce. If your broth absorbs too quickly before the pasta is done, add a splash of water and keep the lid on. I learned this the hard way when my first attempt turned into a sticky mess.
Perfect Pairings
A crisp lager or classic margarita cuts through the richness beautifully. I also like serving a simple green salad with lime dressing on the side to add freshness to the meal.
- Set up a toppings bar so everyone can customize their bowl
- Warm your serving bowls in the oven for extra restaurant-style presentation
- Make extra because the leftovers are even better the next day
Save Hope this brings as much joy to your kitchen as it has to mine. Happy cooking
Recipe FAQs
- → Can I use rotisserie chicken instead of cooking chicken from scratch?
Yes, rotisserie chicken is an excellent time-saving option. Shred or cube about 2 cups of cooked rotisserie chicken and add it at step 6 instead of cooking raw chicken at the beginning. This reduces total cooking time to approximately 30 minutes.
- → What type of pasta works best for this dish?
Penne and rigatoni are ideal choices because their tube shape captures the flavorful sauce and ingredients beautifully. You can also use gluten-free pasta if needed, following package directions for cooking time.
- → How do I make this dish spicier?
Add diced jalapeños when sautéing the peppers and onions, increase hot sauce to taste, or substitute pepper jack cheese for a spicier kick. You can also add cayenne pepper to the chicken seasoning blend for additional heat.
- → Can I prepare this dish ahead of time?
This dish is best enjoyed fresh, but you can prep ingredients in advance. Cook and season the chicken, chop vegetables, and measure out spices beforehand. However, cook the complete pasta dish just before serving for optimal texture and cheese melt.
- → What beverages pair well with this meal?
A crisp lager beer complements the Tex-Mex flavors beautifully, as does a classic margarita. For non-alcoholic options, try a fresh lime agua fresca or citrus-flavored sparkling water.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat with a splash of chicken broth or water to restore creaminess. Add fresh garnishes like cilantro and sour cream after reheating.