Save to Pinterest The first time I made this pasta, my husband actually asked if I'd secretly ordered takeout. The kitchen smelled like our favorite Tex-Mex spot, with cumin and smoked paprika drifting through the air. I'd been craving burrito bowls but didn't want to pull out multiple pans, so I threw everything into one skillet instead. When that cheese started bubbling and the chicken pieces came out golden and crisp, I knew this would become a regular weeknight rotation. Now it's the dish I make when I want something comforting but still exciting.
Last Tuesday, my daughter had three friends over unexpectedly for dinner. I doubled this recipe, praying it would stretch enough. Watching them all go quiet as they took their first bites, then immediately ask for seconds, was such a proud moment. One friend said it was better than any burrito she'd had in months. Something about combining the pasta with those bold, zesty flavors just works differently than you expect it to.
Ingredients
- Chicken breasts: Cutting them into bite sized pieces helps them cook faster and get that irresistible crispy edge on every side
- Smoked paprika and cumin: These two spices are the backbone of that Tex-Mex flavor profile we all crave
- Penne or rigatoni: The tubular shape catches all that sauce and cheese in every single bite
- Black beans and corn: They add sweetness and texture that balance perfectly with the savory chicken
- Double cheese blend: Using both cheddar and Monterey Jack gives you the best of both sharp and creamy melting qualities
Instructions
- Season and crisp the chicken:
- Toss the chicken pieces with all those spices until they're evenly coated. Heat olive oil in your largest skillet over medium-high heat and add chicken in a single layer. Let them cook undisturbed for about 2 minutes before flipping to get that beautiful golden crust on all sides. Remove to a plate and don't worry if some spices stay behind in the pan.
- Build the flavor base:
- In that same skillet with all those flavorful browned bits, add more olive oil and sauté your onion and bell pepper until they soften and start to smell amazing. Toss in the garlic for just one minute so it doesn't burn, then add the tomatoes, beans, and corn.
- Cook the pasta right in the sauce:
- Pour in the chicken broth and bring everything to a gentle simmer. Stir in the uncooked pasta, cover, and let it cook undisturbed for about 12 minutes. The pasta will absorb all that flavorful liquid as it cooks. Stir occasionally so nothing sticks to the bottom.
- Melt and serve:
- Turn the heat to low and stir in half of your cheese blend until it's melted and creamy. Return that crispy chicken to the pan and give everything a good toss. Sprinkle the remaining cheese on top, cover for 2 minutes to melt, or pop it under the broiler for a golden, bubbly crust.
Save to Pinterest This recipe has become my go-to for new neighbors, potlucks, and those nights when nothing else sounds good. Last month, I made it for my sister who claims she doesn't like pasta dishes. She finished her bowl before anyone else at the table and asked for the recipe before she even left. Something about the familiar burrito flavors in pasta form feels like comfort food that still manages to feel exciting.
Make It Your Own
I've learned that this base recipe is incredibly forgiving. Sometimes I'll add diced jalapeños if I'm feeling brave, or swap in pepper jack cheese for extra kick. My neighbor adds a can of green chilies when she makes it for her family. The beauty is that the structure holds up while you can still play with the flavors.
The Skillet Secret
Using a deep skillet with a lid is crucial here. The lid traps enough steam to cook the pasta perfectly while still allowing some evaporation for that ideal sauce consistency. I ruined this once by using a shallow pan and ended up with soup instead of pasta. A proper lid makes all the difference between dinner success and disappointment.
Perfect Pairings
This pasta is hearty enough to stand on its own, but I love serving it with a simple green salad dressed with lime vinaigrette to cut through the richness. The acidity balances all that cheese so beautifully. When we're feeling indulgent, we'll have cold lagers or margaritas with dinner.
- Warm tortilla chips on the side make perfect scoopers for any sauce left in your bowl
- A dollop of sour cream and fresh cilantro right before serving brightens everything
- Lime wedges aren't optional, that squeeze of acid makes all the flavors pop
Save to Pinterest This dish has saved more weeknights than I can count and never fails to make everyone feel like they're having something special. Hope it becomes a favorite in your house too.
Common Recipe Questions
- → What spices create the Tex-Mex flavor in this dish?
Smoked paprika, ground cumin, chili powder, garlic powder, and onion powder combine to give the chicken its bold, smoky Tex-Mex taste.
- → Can I use different types of pasta?
Penne or rigatoni work best as they hold the sauce well, but other tubular pasta can be substituted depending on preference.
- → How do I achieve crispy chicken pieces?
Cook chicken in hot olive oil over medium-high heat until golden brown on all sides, about 6 to 8 minutes, to get a crispy texture.
- → Is there a way to make this dish spicier?
Adding chopped jalapeños or using pepper jack cheese can increase the heat level to suit your taste.
- → What garnishes enhance the flavors?
Fresh cilantro, sliced spring onions, sour cream, and lime wedges add brightness and a refreshing contrast to the rich pasta.