Chicken Burrito Pasta Bake

The first time I made this chicken burrito pasta bake, I was trying to use up leftover taco meat from a failed Tuesday night dinner. My kitchen smelled like cumin and melting cheese, and my roommate wandered in asking what kind of magic was happening in the oven. We stood there watching it bubble through the glass door, forks already in hand.

Last winter during a terrible cold snap, my sister came over shivering in three layers. I pulled this steaming dish out of the oven, and she took one bite and declared it medicinal. We ate curled up on the couch watching terrible movies, and honestly, she was right about the healing part.

Ingredients

• 300 g penne or rigatoni pasta: The ridges catch all that cheesy sauce, and these shapes hold up beautifully without getting mushy
• 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken from earlier in the week
• 1 can black beans: Rinse them really well to avoid murky sauce and get that satisfying pop in every bite
• 1 cup corn kernels: Frozen sweet corn is totally fine, but fresh off the cob in summer makes it sing
• 1 small red bell pepper: Adds little bursts of sweetness that balance the spices perfectly
• 1 small onion: Finely chopped so it practically melts into the sauce instead of staying crunchy
• 2 cups tomato salsa: Your favorite jarred salsa works, but chunky pico de gallo style gives you real texture
• 1/2 cup sour cream: Stir this in off the heat so it doesnt separate, and use full fat for the silkiest results
• 1 1/2 cups shredded cheddar cheese: Sharp cheddar gives you that punchy flavor that mild just cant deliver
• 1/2 cup shredded Monterey Jack: This melts like a dream and creates those gorgeous cheese pulls
• 1 tsp ground cumin: The earthy backbone that makes everything taste properly Tex-Mex
• 1 tsp chili powder: Adds warmth without overwhelming heat, perfect for weeknight eating
• 1/2 tsp smoked paprika: The secret ingredient that makes people ask what did you put in this
• 1/2 tsp salt: Adjust based on how salty your salsa and cheese are
• 1/4 tsp black pepper: Freshly cracked makes a real difference here
• Fresh cilantro, jalapeños, lime wedges: The finishing trio that wakes everything up with brightness

Instructions

Get your oven ready:

Preheat to 200°C and grease a 9x13 baking dish with butter or oil, paying attention to the corners

Cook the pasta:

Boil until just shy of al dente since it will finish cooking in the oven, then drain well

Soften the vegetables:

Sauté onion and red bell pepper in a large skillet until they smell sweet and look translucent

Build the flavor base:

Add chicken, beans, corn and all those spices, letting them toast for just a couple of minutes

Make it saucy:

Stir in the salsa and sour cream until combined, then remove from heat immediately

Bring it all together:

Toss the pasta with the saucy chicken mixture and most of the cheese in a big bowl

Get it in the dish:

Spread everything into your prepared baking dish and top with the remaining cheese

Bake until bubbly:

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

The patience part:

Let it rest for 5 minutes so portions hold together when you scoop

Finish with flair:

Scatter fresh cilantro and jalapeños on top, and serve with lime wedges for squeezing

Pin it

This dish showed up at every potluck during my senior year of college. Someone eventually just started buying me those disposable foil pans because mine never came back.

Making It Your Own

My friend Sarah makes this with butternut squash in the fall and swears its the best version. The sweetness from the squash plays so nicely with the smoky spices.

The Cheese Strategy

I learned that grating your own cheese instead of buying the pre-shredded bags makes a huge difference in how smoothly it melts. Those anti-caking agents in bagged cheese keep it from becoming that perfect gooey texture.

Serving Ideas

A crisp green salad with lime dressing cuts through the richness beautifully. I also like setting out toppings like crushed tortilla chips, pickled jalapeños, and extra sour cream so everyone can customize their bowl.

• Crushed tortilla chips add the perfect crunch on top
• Avocado slices turn this into a complete meal
• A cold beer or margarita on the side never hurt anyone

Pin it

Theres something about pulling this bubbling, cheesy dish out of the oven that makes people instantly happy. Maybe its just the melted cheese talking.

Recipe FAQ

→ Can I make this ahead of time?

Yes, 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.

→ Can I freeze this bake?

Absolutely. Wrap the cooled, unbaked or baked dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating at 180°C (350°F) until heated through.

→ What other proteins work well?

Ground beef, shredded turkey, or even pulled pork make excellent substitutes. For a vegetarian version, try extra black beans, pinto beans, or meatless crumbles seasoned with the same spices.

→ How can I make it spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder to 2 teaspoons. A dash of hot sauce in the sauce mixture also adds welcome heat.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes capture the sauce and cheese. Macaroni, ziti, or shells also work well. Avoid delicate shapes like angel hair or spaghetti.