Chicken Burrito Pasta Bake

The first time I made this pasta bake, my apartment smelled like a Tex-Mex restaurant had moved in. My neighbor actually knocked on my door to ask what I was cooking, and ended up staying for dinner. That night taught me that the best recipes are often the ones that bring people together unexpectedly.

I first discovered this recipe when I had leftover rotisserie chicken and a random assortment of pantry ingredients. Now its become my go-to for those nights when I want something comforting but not another typical pasta dish. My kids actually request it for their birthday dinners, which says everything about how good it is.

Ingredients

• 300 g penne or rigatoni pasta: The ridges and tubes catch all that flavorful sauce, but any sturdy pasta works beautifully
• 2 cups cooked chicken breast: Rotisserie chicken is my secret shortcut for busy weeknights, but any cooked chicken works perfectly
• 1 can black beans: Rinse them well to remove the canning liquid, which can make the dish slightly metallic tasting
• 1 cup corn kernels: Frozen corn works great here, just thaw it under warm water before adding
• 1 small red bell pepper: Adds sweetness and color that balances the spices beautifully
• 1 small onion: Finely chopped so it melts into the background rather than staying in distinct pieces
• 2 cups tomato salsa: Your favorite brand works, or make it homemade for even more fresh flavor
• 1/2 cup sour cream: This is what creates that restaurant style creamy sauce texture
• 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor impact
• 1/2 cup shredded Monterey Jack: Adds that classic Tex-Mex melt and mild flavor
• 1 tsp ground cumin: The earthy backbone of all those Tex-Mex flavors
• 1 tsp chili powder: Use mild for family friendly or spice it up if your crowd likes heat
• 1/2 tsp smoked paprika: This ingredient alone transforms it from good to absolutely incredible
• 1/2 tsp salt: Adjust based on how salty your salsa and cooked chicken are
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• Fresh cilantro, jalapeños, and lime wedges: These garnishes add that restaurant finish that makes people ask for the recipe

Instructions

Preheat your oven:

Get it to 200°C and grease a 9x13 inch baking dish with butter or cooking spray

Cook the pasta:

Boil it in salted water until just al dente, it will cook more in the oven so do not overdo it now

Sauté the vegetables:

Cook the onion and bell pepper in a skillet over medium heat for about 4 minutes until they start to soften

Build the flavor base:

Add the chicken, beans, corn, and all those spices, stirring for 2 minutes until everything is fragrant

Create the sauce:

Stir in the salsa and sour cream until combined, then remove from heat immediately so the sour cream does not separate

Combine everything:

Mix the pasta with the chicken mixture in a large bowl, then add most of the cheese, reserving some for the top

Assemble the bake:

Transfer to your prepared baking dish and sprinkle the remaining cheese evenly across the surface

Bake until bubbly:

Pop it in the oven for 20 to 25 minutes until the cheese is melted and starting to golden in spots

Let it rest:

Wait 5 minutes before serving, this helps the sauce set slightly so portions hold together better

Save

This recipe has become my emergency dinner for surprise guests because it uses ingredients I always have in my pantry. Last month my sister stopped by unexpectedly and we ended up eating this on the back porch while the kids played. Those simple moments are what cooking is really about.

Make It Your Own

I have found that swapping in ground turkey or beef works just as well if you do not have cooked chicken on hand. Sometimes I add a can of diced green chilies for extra depth, or use pepper jack cheese instead of Monterey Jack when I want more kick. The recipe is forgiving and welcomes whatever you have in your fridge.

Serving Suggestions

A simple green salad with lime vinaigrette cuts through the richness perfectly. I also like to serve warm tortillas on the side for scooping, and sometimes Mexican rice if I am feeling ambitious. Cold beer or sparkling water with lime feels like the right beverage match.

Storage And Reheating

This keeps beautifully in the refrigerator for up to 4 days and actually develops deeper flavors as it sits. I have frozen portions for up to 2 months, wrapped tightly in foil and then placed in freezer bags. When reheating, add a splash of water or milk to restore creaminess.

• Reheat uncovered so the top does not get soggy
• Individual portions microwave well in 2 to 3 minutes
• For the best texture, reheat in a 180°C oven until heated through

Save

There is something so satisfying about a recipe that comes together quickly but tastes like it took all day. I hope this becomes one of those go-to dinners your family requests again and again.

Recipe FAQ

→ Can I make this ahead of time?

Absolutely. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, you may need to add 5-10 extra minutes to the cooking time since it will be cold.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes hold onto the sauce and chunky fillings. Other short pasta shapes like macaroni, fusilli, or shells would also work well in this hearty bake.

→ Can I use raw chicken instead of pre-cooked?

Yes. Cut raw chicken breast into cubes and cook it in the skillet with the onions and peppers for 6-8 minutes until fully cooked through before adding the beans and seasonings.

→ How can I make this vegetarian?

Simply replace the chicken with an extra can of black beans, pinto beans, or meat alternatives like plant-based crumbles. You might also add diced zucchini or more bell peppers for extra substance.

→ Can I freeze leftovers?

This freezes beautifully. Cut into individual portions, wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a 180°C (350°F) oven until warmed through.

→ How do I adjust the spice level?

Use mild salsa for a family-friendly version, medium for a gentle kick, or hot salsa if you love heat. You can also add diced jalapeños to the filling or use pepper jack cheese in place of Monterey Jack.