Chicken Burrito Pasta Bake

The smell of cumin and melting cheese still takes me back to that tiny apartment kitchen where my roommate first tossed pasta with salsa and called it dinner. We were broke, tired, and somehow that mismatched creation became the thing we actually craved. Years later I finally learned to do it properly with black beans and proper seasoning, but that reckless experimental spirit stuck with me.

I made this for a friend recovering from surgery, expecting a polite thank you and a few leftovers. She texted me two days later asking if I could drop off another pan because her husband had finished the entire thing in one sitting. Now it is my go to for anyone who needs serious comfort food that does not require serious effort.

Ingredients

• 300 g penne or rigatoni pasta: Choose shapes with ridges or hollows to catch all that cheesy salsa sauce
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, just shred it into bite sized pieces
• 1 can black beans: Rinse them well to remove the canned taste and excess sodium
• 1 cup corn kernels: Frozen corn works beautifully, just thaw it under warm water
• 1 small red bell pepper: Adds sweetness and color that balances the spicy elements
• 1 small onion: Yellow onion melts into the sauce better than white onion
• 2 cups tomato salsa: Your favorite brand works, but thick restaurant style salsa coats pasta best
• 1/2 cup sour cream: Stir it in off the heat to prevent curdling
• 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives more flavor than mild
• 1/2 cup shredded Monterey Jack cheese: This melts beautifully and creates that irresistible cheesy crust
• 1 tsp ground cumin: The backbone of Tex Mex flavor
• 1 tsp chili powder: Adds warmth without overwhelming heat
• 1/2 tsp smoked paprika: This secret ingredient adds depth and smokiness
• 1/2 tsp salt: Adjust based on how salty your salsa and chicken already are
• 1/4 tsp black pepper: Freshly ground makes a noticeable difference
• Fresh cilantro and lime wedges: These bright garnishes cut through the rich cheese

Instructions

Get your oven ready:

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

Cook the pasta:

Boil salted water and cook pasta until just al dente, it will finish cooking in the oven

Sauté the vegetables:

Cook onion and bell pepper in a large skillet over medium heat until softened and fragrant

Build the flavor base:

Add chicken, black beans, corn, and all the seasonings, stirring for 2 minutes to wake up the spices

Create the sauce:

Pour in salsa and sour cream, stir gently until combined, then remove from heat immediately

Combine everything:

Mix pasta with the chicken mixture in a large bowl, then fold in most of the cheese

Assemble the bake:

Spread the mixture evenly in your prepared dish and top with remaining cheese

Bake until bubbly:

Cook for 20 to 25 minutes until the cheese is melted and starting to turn golden

Rest and serve:

Let the dish sit for 5 minutes before serving, this helps portions hold together better

Save

My daughter who claims to hate beans ate three helpings without noticing them at all. The way they melt into the cheesy sauce with the corn and peppers makes them disappear into the background flavor instead of standing out.

Making It Your Own

Substitute ground beef or turkey for the chicken if you prefer, or skip the meat entirely for a vegetarian version. I have used leftover taco meat before and it works perfectly. The recipe is forgiving enough to handle whatever protein you have on hand.

Make Ahead Strategy

Assemble the entire dish up to 24 hours in advance, refrigerate covered, then bake when ready. You may need to add 5 to 10 minutes to the baking time if it goes into the oven cold from the refrigerator.

Freezing And Storage

This recipe doubles beautifully and freezes well for up to 2 months. Wrap individual portions for quick work lunches or freeze the whole pan for future emergency dinners.

• Let the dish cool completely before freezing to prevent ice crystals from forming
• Thaw overnight in the refrigerator before reheating
• Cover with foil when reheating to prevent the cheese from drying out

Save

The best part is watching people take that first skeptical bite of pasta with burrito ingredients and then immediately reach for seconds. It is the kind of unexpected combination that makes weeknight dinners feel like a small celebration.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes hold the sauce well. Shells, rotini, or macaroni also work perfectly in this dish.

→ How can I make this vegetarian?

Replace the chicken with extra black beans, pinto beans, or plant-based protein crumbles. Consider adding diced zucchini or mushrooms for extra texture.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 180°C until warmed through.

→ How do I make it spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, increase the chili powder to 1½ teaspoons, or sprinkle crushed red pepper flakes over the cheese before baking.

→ What other proteins can I use?

Ground beef, shredded turkey, or pulled pork all work beautifully. For a lighter version, use cooked shrimp added during the last 10 minutes of baking.