Crispy Chicken Burrito Pasta

All the bold, zesty flavors of a classic burrito bowl are transformed into a cheesy, one-pan pasta dish featuring golden, crispy chicken. This Crispy Chicken Burrito Pasta is the ultimate comfort meal, perfect for busy weeknights and guaranteed to satisfy any Tex-Mex craving with its vibrant colors and rich textures.

Merken

This recipe brings together the heartiness of penne pasta with the classic elements of a burrito—black beans, corn, and succulent chicken. By simmering the pasta directly in the chicken broth and tomato juices, every noodle is infused with deep, savory flavor, making this dish much more than just a simple pasta bake.

Ingredients

• Chicken: 2 large boneless, skinless chicken breasts (about 500 g), cut into bite-sized pieces; 1 tsp smoked paprika; 1 tsp ground cumin; ½ tsp chili powder; ½ tsp garlic powder; ½ tsp onion powder; 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil
• Pasta & Sauce: 300 g (10 oz) penne or rigatoni pasta; 1 tbsp olive oil; 1 small red onion, finely diced; 1 red bell pepper, diced; 2 garlic cloves, minced; 1 can (400 g/14 oz) diced tomatoes, drained; 1 can (400 g/14 oz) black beans, drained and rinsed; 1 cup frozen corn; 350 ml (1½ cups) chicken broth; 120 g (1 cup) shredded cheddar cheese; 120 g (1 cup) shredded Monterey Jack cheese; 1 tsp hot sauce (optional); Salt and pepper, to taste
• Garnishes: 2 spring onions, sliced; Fresh cilantro, chopped; Sour cream and lime wedges, to serve

Instructions

Step 1

In a bowl, combine the chicken pieces with the smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper until evenly coated.

Step 2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden and crispy on all sides and cooked through, about 6–8 minutes. Remove the chicken to a plate and keep warm.

Step 3

In the same skillet, add 1 tbsp olive oil. Sauté the diced red onion and bell pepper for 3–4 minutes until softened, then add the minced garlic and cook for another 1 minute.

Step 4

Add the drained tomatoes, black beans, and frozen corn to the skillet. Stir to combine all the ingredients.

Step 5

Pour in the chicken broth and bring the mixture to a simmer. Stir in the uncooked pasta. Cover the skillet and cook for 12–14 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.

Step 6

Reduce the heat to low. Stir in half of the shredded cheddar and Monterey Jack cheeses until completely melted, then return the cooked chicken to the pan and mix gently.

Step 7

Sprinkle the remaining cheese on top. Cover the pan for about 2 minutes to let the cheese melt, or place it under a broiler for a few minutes if you prefer a crispier cheese topping.

Step 8

Garnish the dish with sliced spring onions, chopped cilantro, a dollop of sour cream, and fresh lime wedges before serving.

Zusatztipps für die Zubereitung

If you are short on time, you can substitute the seasoned chicken breasts with pre-cooked rotisserie chicken. Simply skip the initial frying step and add the shredded rotisserie chicken during the cheese-melting phase to warm it through.

Varianten und Anpassungen

To customize the heat, add chopped jalapeños or swap the Monterey Jack for pepper jack cheese. For a healthier twist, this recipe works beautifully with whole wheat or gluten-free pasta varieties.

Serviervorschläge

This zesty dish pairs perfectly with a crisp lager or a classic lime margarita to complement the smoky Tex-Mex spices. Serve it alongside a simple green salad for a complete and balanced meal.

Merken

Whether you're hosting a casual dinner or looking for a new family favorite, this Crispy Chicken Burrito Pasta brings a festive and flavorful spirit to the table. Enjoy the perfect blend of spice, cheese, and crunch in every single forkful.