Chicken Burrito Pasta Bake

The rain was pounding against our kitchen window last Tuesday when I realized we had absolutely nothing planned for dinner. My teenage daughter suggested pasta, my son wanted tacos, and there I was staring at a half-empty fridge trying to negotiate peace. Somehow this chaotic mash-up ended up being the compromise that actually worked beautifully for everyone.

I actually made this for the first time on a deadline day when I was too tired to think about two separate meals. The way the cheese bubbles up and creates that gorgeous golden crust against the salsa-spiked pasta has since made it a regular request in our house, especially on busy weeknights when nobody wants to compromise.

Ingredients

• 300 g penne or rigatoni pasta: I prefer rigatoni because those little tubes catch all the cheesy salsa goodness inside
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here if you want to skip the cooking step
• 1 can black beans: Rinse them well to remove any tinny taste and keep the colors vibrant
• 1 cup corn kernels: Frozen corn works great straight from the freezer, no thawing needed
• 1 small red bell pepper: The sweetness here balances beautifully with the spices
• 1 small onion: Red onion adds a nice pop of color if you have it on hand
• 2 cups tomato salsa: Use your favorite brand or homemade, just adjust based on heat preference
• 1/2 cup sour cream: This tempers the acidity of the salsa and adds a lovely creaminess
• 1 1/2 cups cheddar cheese: Sharp cheddar gives the best flavor punch
• 1/2 cup Monterey Jack cheese: The melt factor on this cheese is absolutely essential
• 1 tsp ground cumin: This is the backbone of that Tex-Mex flavor profile
• 1 tsp chili powder: Adjust based on your familys heat tolerance
• 1/2 tsp smoked paprika: This adds a subtle depth that makes people wonder what your secret ingredient is
• 1/2 tsp salt and 1/4 tsp black pepper: Season lightly since the salsa and cheese already bring saltiness
• Fresh cilantro and lime wedges: These bright garnishes cut through the richness perfectly

Instructions

Get your oven ready:

Preheat to 200°C and grab a 9x13 inch baking dish, giving it a quick coat of cooking spray or butter.

Cook the pasta:

Boil those rigatoni or penne until just barely al dente, about 2 minutes less than the package suggests since they will finish in the oven.

Sauté the aromatics:

Cook your onion and red bell pepper in a skillet over medium heat until they soften and start smelling amazing, about 3-4 minutes.

Build the flavor base:

Add the cooked chicken, black beans, corn and all those spices to the pan, letting everything get friendly for just 2 minutes.

Create the sauce:

Pour in the salsa and sour cream, stirring until you have this gorgeous creamy orange-red sauce coating everything.

Bring it together:

Toss the sauce mixture with your cooked pasta and most of the cheese, reserving some for that crucial topping.

Assemble and bake:

Spread everything into your prepared baking dish and scatter the remaining cheese across the top like a cheesy blanket.

Let it get bubbly:

Bake for 20-25 minutes until you see the cheese turning golden and the edges starting to bubble up eagerly.

The waiting game:

Let it rest for 5 minutes before serving, which helps everything set and makes serving so much easier.

Save

This has become our go-to when we have friends over because it serves a crowd and looks impressive coming out of the oven. Last month our neighbor asked for the recipe after catching a whiff of it through their open window, which I took as the highest compliment possible.

Making It Your Own

I have started adding a can of diced green chilies when I want extra heat without overwhelming my kids. Sometimes I throw in a handful of spinach or shredded zucchini if I need to sneak in some vegetables for my daughter who claims she can taste green things from a mile away.

Perfect Pairings

A simple green salad with a lime vinaigrette cuts through the richness beautifully. Cold beer or tart limeade work wonders alongside those bold Tex-Mex flavors, and the contrast of something crisp and fresh against the warm, cheesy pasta is absolute perfection.

Storage and Make-Ahead Tips

You can absolutely assemble this entire dish the night before and keep it covered in the refrigerator. Just add about 5-10 minutes to the baking time if you are putting it in cold from the fridge.

• Leftovers keep well for 3-4 days in the refrigerator
• Freeze individual portions for emergency lunches that reheat beautifully
• Let frozen portions thaw overnight in the refrigerator before reheating

Save

There is something so comforting about this dish that manages to feel familiar while still being exciting enough for weeknight dinner rotation. Hope your family loves it as much as mine does.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Bake for an additional 10-15 minutes if baking cold from the refrigerator.

→ What type of pasta works best?

Penne or rigatoni are ideal because their tubular shapes hold the sauce well. Shells or rotini would also work nicely as alternatives.

→ Can I use raw chicken instead of cooked?

Cook seasoned raw chicken cubes in the skillet first for about 6-8 minutes until cooked through, then proceed with adding the vegetables and beans.

→ How can I make this spicier?

Use hot salsa, add diced jalapeños to the filling, or increase the chili powder. You could also add a pinch of cayenne pepper for extra heat.

→ Does this freeze well?

Yes, leftovers can be frozen in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.