Chicken Burrito Pasta Bake

The first time I made this pasta bake, my kitchen smelled like a taco truck had crashed into an Italian restaurant. My roommate walked in from work, nose in the air, asking what on earth I was up to. I was just trying to use up leftover chicken and half a jar of salsa, but somehow this unholy marriage became the most requested dinner in our apartment. Something about the way the cumin and melted cheese work together makes people weak in the knees.

Last winter, my sister came over after a terrible breakup, and I whipped this up on autopilot. She took three bites, set down her fork, and told me it was the first thing that tasted like hope all week. Theres something about Tex-Mex comfort food that hits different when you need it most. We ate the entire pan between us while watching terrible romantic comedies and laughing at absolutely nothing.

Ingredients

• Penne or rigatoni pasta (300 g): The ridges catch all that cheesy sauce like little flavor pockets
• Cooked chicken breast (2 cups): Rotisserie chicken works beautifully here if you want to skip a step
• Black beans, drained (1 can/400 g): These add protein and make the dish feel substantial without overwhelming the other flavors
• Corn kernels (1 cup/150 g): Frozen corn is totally fine but fresh off the cob in summer is next level
• Red bell pepper, diced: Adds sweetness that balances the spices
• Small onion, finely chopped: Yellow onion works but red gives it a little extra punch
• Tomato salsa (2 cups/500 ml): Your favorite brand is perfect here—mild lets the other spices shine, spicy brings the heat
• Sour cream (1/2 cup/120 ml): This cuts through the acidity and makes everything velvety
• Cheddar cheese, shredded (1 1/2 cups/150 g): Sharp cheddar gives you that classic flavor everyone expects
• Monterey Jack cheese, shredded (1/2 cup/50 g): This melts beautifully and creates those gorgeous cheese pulls
• Ground cumin (1 tsp): The backbone of Tex-Mex flavor
• Chili powder (1 tsp): Adds warmth without making it spicy unless you use a hot blend
• Smoked paprika (1/2 tsp): This is the secret ingredient that makes people ask whats in it
• Salt (1/2 tsp): Essential but taste your salsa first—it might already be salty
• Black pepper (1/4 tsp): Freshly ground makes a noticeable difference
• Fresh cilantro, chopped: The bright finish that cuts through all that richness
• Sliced jalapeños: For anyone who needs an extra kick
• Lime wedges: A squeeze over your serving brightens everything up

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grease a 9x13 inch baking dish—you do not want cheese cementing itself to your pan later

Cook your pasta:

Boil it in salted water until just al dente, because it will finish cooking in the oven and nobody wants mushy pasta

Build your flavor base:

Sauté the onion and bell pepper in a skillet over medium heat for 3-4 minutes until they are soft and fragrant

Add everything but the pasta:

Toss in the chicken, beans, corn, and all the spices, cooking for 2 minutes so the spices wake up

Make it saucy:

Stir in the salsa and sour cream until everything is coated and creamy, then take it off the heat

Combine it all:

Mix the pasta with the chicken mixture in a large bowl, along with most of the cheddar and a bit of the Monterey Jack

Get it in the pan:

Transfer everything to your baking dish and spread it evenly before scattering the remaining cheese on top

Bake until bubbly:

20-25 minutes in the oven should give you perfectly melted cheese with some golden spots

The hardest part:

Let it rest for 5 minutes so it sets up slightly, then top with cilantro, jalapeños, and serve with lime wedges

Pin It

This recipe saved me during finals week in college when I needed something that could feed a crowd of stressed friends. We would gather around the pan with forks and just go to town, standing up in the kitchen because nobody could wait to sit down. Some of my best memories happened over that cheesy, bubbling dish.

Making It Your Own

One night I accidentally grabbed a jar of mango peach salsa instead of regular tomato salsa and ended up creating something unexpectedly delicious. The sweetness played perfectly with the smoked paprika. I have also used whatever cheese was lurking in the back of my fridge—as long as it melts, it works.

Feeding A Crowd

When I host game night, I double this recipe and bake it in two separate dishes. That way, if someone wants to add extra jalapeños or go heavy on the cilantro, they can customize their half without ruining it for the mild eaters. Plus, two dishes look more impressive on the table.

Freezer Stash Tips

I learned by accident that this freezes beautifully when my boyfriend cancelled dinner plans last minute. Now I always make a full batch even when cooking for two, portion the leftovers into individual containers, and stash them in the freezer for those nights when cooking feels impossible.

• Let it cool completely before freezing or you will end up with ice crystals
• Thaw overnight in the refrigerator then reheat at 180°C (350°F) until hot through
• Add a splash of water before reheating if it seems dried out

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There is something incredibly satisfying about a dish that takes familiar flavors and rearranges them into something completely new. This pasta bake has become my go-to for bringing people together around the table.

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.

→ Can I freeze this bake?

Absolutely. Wrap the cooled, unbaked dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before baking.

→ What other proteins work well?

Cooked turkey breast, ground beef, or shredded pork all make excellent substitutes for chicken. For a vegetarian version, use extra black beans or add pinto beans and corn.

→ How can I make it spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder to 2 teaspoons. A splash of hot sauce in the sauce mixture also adds heat.

→ What pasta shapes work best?

Penne and rigatoni hold the sauce beautifully due to their ridges and hollow centers. Other short pasta like ziti, macaroni, or fusilli also work well in this dish.

→ Can I make it gluten-free?

Yes, simply substitute the regular pasta with your favorite gluten-free penne or rigatoni. The rest of the ingredients are naturally gluten-free.