Save to Pinterest The smell of cumin and chili powder hitting a hot skillet takes me back to my college apartment days, when I discovered that throwing whatever was in the fridge into a baking dish somehow always worked out. This chicken burrito pasta bake started as one of those desperate Tuesday experiments when I had leftover rotisserie chicken, half a bag of pasta, and a jar of salsa that needed using. My roommate walked in mid preparation and asked what kind of chemistry experiment was happening in the kitchen, but twenty minutes later she was seconds away from licking the baking dish clean.
I brought this to a potluck last winter when it was snowing sideways and everyone needed something that felt like a hug. The host texted me two days later asking for the recipe because her husband had requested it for his birthday dinner instead of going out. Something about the familiar flavors of a burrito combined with the comfort of baked pasta just makes people feel at home.
Ingredients
- Pasta: Penne or rigatoni works best here because the sauce tucks inside those little tubes, but any sturdy pasta shape will do the job beautifully
- Cooked chicken: Rotisserie chicken from the grocery store is my shortcut but leftover roasted chicken breast works just as well
- Black beans: Rinse them really well to remove the starchy canning liquid so they do not turn everything gray
- Corn: Frozen corn is perfectly fine here and actually sweeter than fresh, which is a nice bonus
- Red bell pepper: This adds little pops of sweetness and color that make the dish look as good as it tastes
- Onion: Yellow onion is standard but red onion works if that is what you have on hand
- Tomato salsa: Use whatever heat level your family actually eats because the spices add depth without overwhelming heat
- Sour cream: This cuts through the acidity of the salsa and makes everything velvety smooth
- Cheddar and Monterey Jack cheese: The combination gives you sharp flavor plus that perfect melt
- Ground cumin: This is the backbone of Tex Mex flavor and toasting it briefly in the pan wakes it up
- Chili powder: Most grocery store blends are mild so do not be afraid to use the full amount
- Smoked paprika: The smokiness here mimics the flavor you get from grilling without actually firing up the grill
- Salt and black pepper: Taste the filling before adding salt because the salsa and cheese are already salty
- Fresh cilantro: The bright herbal finish on top cuts through all that rich cheese
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and grease a 9x13 inch baking dish with butter or oil because stuck cheese is a tragedy no one needs
- Cook the pasta:
- Boil the pasta in salted water until it is just shy of al dente since it will finish cooking in the oven, then drain it well
- Soften the vegetables:
- Sauté the onion and bell pepper in a skillet over medium heat for about 4 minutes until they smell amazing and are no longer crunchy
- Build the base:
- Add the chicken, beans, corn and all those spices to the skillet, stirring for 2 minutes so the spices bloom and coat everything evenly
- Make it creamy:
- Stir in the salsa and sour cream until combined and remove from heat immediately because sour cream can separate if it gets too hot
- Bring it together:
- Mix the cooked pasta with the chicken mixture in a large bowl, then fold in about a third of the cheese so every bite has some cheesy goodness
- Assemble:
- Transfer everything to your prepared baking dish and scatter the remaining cheese across the top like a beautiful cheesy blanket
- Bake until bubbly:
- Slide it into the oven for 20 to 25 minutes until the cheese is melted, slightly golden, and you can see the sauce bubbling up around the edges
- The waiting game:
- Let it rest for 5 minutes before serving because this gives the sauce a chance to set slightly so it does not run all over the plate
Save to Pinterest My daughter declared this better than actual burritos and started requesting it for her birthday dinner instead of ordering takeout. That is when I knew this recipe had graduated from weeknight backup to family legend status.
Making It Your Own
Switch up the protein with ground beef, shredded pork, or even make it vegetarian with extra beans and some roasted sweet potatoes. The formula stays the same but the flavors change completely.
Freezer Friendly
Assemble everything up to the baking step, wrap the dish tightly with foil and freeze for up to two months. Thaw overnight in the refrigerator then bake as directed, adding about ten extra minutes if it is still cold in the center.
Serving Ideas
A crisp green salad with lime vinaigrette cuts through the richness beautifully. Warm tortillas on the side let people scoop up every last bite.
- Crushed tortilla chips on top add the best salty crunch
- A dollop of guacamole or extra sour cream never hurt anyone
- Serve with cold beer or limeade for that complete Tex Mex experience
Save to Pinterest This is the kind of dinner that makes people feel taken care of without you having to spend hours in the kitchen.
Answers to Recipe Questions
- → Can I prepare this ahead of time?
Yes, assemble the entire bake up to 8 hours ahead. Cover and refrigerate, then bake when ready. Add 5-10 minutes to baking time if cooking from cold.
- → What pasta shapes work best?
Penne and rigatoni are ideal for trapping the sauce and ingredients. You can also use fusilli, farfalle, or even elbow macaroni.
- → How do I make it spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, incorporate cayenne pepper, or garnish with fresh sliced jalapeños and hot sauce.
- → Can I use rotisserie chicken?
Absolutely. Shredded rotisserie chicken works perfectly and saves time. You'll need about 2 cups of shredded meat.
- → What are good side dishes?
Serve with a fresh green salad, Mexican street corn, cilantro lime rice, or warm flour tortillas. A cold beverage like horchata or agua fresca complements it well.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat in a 180°C oven for 15-20 minutes covered with foil.