Chicken Burrito Pasta Bake (View Print Version)

Tex-Mex inspired pasta bake featuring shredded chicken, black beans, salsa, corn, and gooey melted cheese. Perfect weeknight meal.

# What You'll Need:

→ Pasta

01 - 10 oz penne or rigatoni pasta

→ Protein

02 - 2 cups cooked chicken breast, shredded or cubed

→ Vegetables & Beans

03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels (fresh, frozen, or canned)
05 - 1 small red bell pepper, diced
06 - 1 small onion, finely chopped

→ Sauce

07 - 2 cups tomato salsa (mild or spicy)
08 - 1/2 cup sour cream

→ Cheese

09 - 1.5 cups shredded cheddar cheese
10 - 0.5 cup shredded Monterey Jack cheese

→ Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 0.5 teaspoon smoked paprika
14 - 0.5 teaspoon salt
15 - 0.25 teaspoon black pepper

→ Garnish

16 - Fresh cilantro, chopped (optional)
17 - Sliced jalapeños (optional)
18 - Lime wedges (optional)

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - In a large skillet over medium heat, sauté onion and bell pepper for 3-4 minutes until softened.
04 - Add cooked chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Stir and cook for 2 minutes.
05 - Stir in salsa and sour cream until combined. Remove from heat.
06 - In a large bowl, mix cooked pasta with chicken and bean mixture. Add 1 cup cheddar cheese and 0.25 cup Monterey Jack cheese, stirring to combine.
07 - Transfer mixture to prepared baking dish. Sprinkle remaining cheese evenly over the top.
08 - Bake for 20-25 minutes, or until cheese is melted and bubbly.
09 - Let rest for 5 minutes before garnishing with cilantro, jalapeños, and lime wedges if desired. Serve warm.

# Expert Advice:

01 -
  • It uses up leftover rotisserie chicken beautifully and turns it into something everyone actually gets excited about.
  • The sour cream melts into the salsa and creates this creamy, tangy sauce that clings to every piece of pasta.
  • You can assemble it in the morning, stick it in the fridge, and just pop it in the oven when you get home.
  • Even picky eaters who claim they don't like beans seem to forget their rules when there's melted cheese involved.
02 -
  • Don't overcook the pasta in the first step because it will keep cooking in the oven and you'll end up with mushy noodles instead of perfectly tender bites.
  • Mixing some of the cheese into the pasta before baking makes every forkful creamy, not just the top layer.
  • Let the dish rest after baking or the cheese and sauce will be too runny and slide right off your spoon.
  • Use a salsa you genuinely enjoy because it's the star of the sauce and there's nowhere for a bland one to hide.
03 -
  • Toss the drained pasta with a tiny drizzle of olive oil if you're not mixing it with the filling right away so it doesn't clump together.
  • For extra crispy, golden cheese on top, switch your oven to broil for the last 2 minutes and watch it closely so it doesn't burn.
  • If your salsa is on the thicker side, add a splash of chicken broth or water to the mixture so the sauce coats the pasta more evenly.
  • Grate your own cheese from a block instead of using pre-shredded because it melts smoother and tastes noticeably better.
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