Save The smell of cumin and smoked paprika hitting hot olive oil still transports me back to my college apartment kitchen. I was trying to recreate a burrito bowl I had at this tiny tex-mex place downtown but only had pasta in the pantry. Sometimes the best discoveries happen when you are too hungry to follow rules.
My roommate walked in midway through cooking that first attempt and asked what smelled so incredible. We ended up eating straight from the skillet while standing at the counter which became our signature way to enjoy it ever since.
Ingredients
- Chicken breasts: Cutting them into bite sized pieces helps them get crispy on all sides and cooks faster so they stay tender
- Smoked paprika and cumin: These two spices are the backbone of that classic burrito flavor we all love
- Penne or rigatoni: The tubular shape catches all the sauce and cheesy bits in every single forkful
- Black beans and corn: They add sweetness and texture that balance the smoky spices perfectly
- Two types of cheese: Cheddar brings sharpness while Monterey Jack melts into that gooey texture you want
- Fresh cilantro and lime: These bright garnishes cut through the richness and wake everything up
Instructions
- Season the chicken:
- Toss the chicken pieces with all those spices until every piece is coated in that beautiful red mixture
- Sear until golden:
- Heat your olive oil until it shimmers then cook the chicken in batches so each piece gets that crispy exterior we are after
- Build the flavor base:
- In the same pan cook the onion and peppers until they soften then add the garlic for just one minute so it does not burn
- Create the sauce:
- Pour in the tomatoes beans corn and broth then nestle the uncooked pasta right into the liquid
- Cook the pasta:
- Let everything simmer covered until the pasta is al dente and has absorbed most of that flavorful liquid
- Make it cheesy:
- Stir in half the cheeses until melted then return the chicken and sprinkle the remaining cheese on top
- Finish with garnishes:
- Top with fresh cilantro sliced spring onions sour cream and lime wedges right before serving
Save Last Tuesday my partner came home exhausted from work and the moment they walked through the door their face lit up. They said the spices had been floating up the stairs and that was all the motivation I needed to make this our new Tuesday tradition.
Making It Your Own
I have found that adding a diced jalapeño with the onions brings this gentle heat that builds slowly. Sometimes I throw in some spinach or bell peppers if I need to use up produce from the fridge.
The Pasta Secret
Shaping the pasta matters more than I initially thought. Rigatoni holds the sauce inside each tube while penne catches it in the ridges. Both work but the experience is slightly different with each choice you make.
Serving Suggestions
This pasta is hearty enough to stand alone but a simple green salad with lime dressing balances the richness perfectly. I also love crushing tortilla chips over the top for that extra crunch.
- Serve it with cold beer or an icy margarita to complement those bold spices
- The leftovers actually taste better the next day as the flavors meld together
- Double the recipe and freeze portions for those nights when cooking feels impossible
Save This dish started as a happy accident and has become one of those recipes I turn to again and again because it never fails to make everyone smile.
Cooking Q&A
- → Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work wonderfully and stay juicy throughout cooking. You may need an extra minute or two to ensure they're cooked through.
- → How do I make this gluten-free?
Simply substitute the pasta with gluten-free penne or rigatoni. The cooking time may vary slightly, so check the package instructions and adjust as needed.
- → Can I prepare this ahead of time?
You can prep the ingredients several hours in advance, but cook the pasta dish fresh to prevent it from becoming mushy. Store cooked leftovers in an airtight container for up to 3 days.
- → What's the best way to get the chicken extra crispy?
Ensure your skillet is hot before adding the oiled chicken, and avoid crowding the pan. Cook in batches if necessary. For extra crispiness on top, broil the finished dish for 1-2 minutes before serving.
- → Can I use rotisserie chicken?
Absolutely. Shred rotisserie chicken and add it in step 6 instead of searing it first. This cuts your cooking time significantly while maintaining great flavor.
- → What cheese blend works best?
Cheddar and Monterey Jack provide ideal flavor and meltability. For extra heat, try pepper jack. Colby Jack or a Mexican cheese blend are also excellent alternatives.