Chicken Burrito Pasta Bake

The rainy Tuesday I discovered this recipe started with a half-empty jar of salsa and leftover rotisserie chicken staring back from the refrigerator. My teenage daughter had invited friends over unexpectedly, and I needed something that felt like dinner, not desperation. What came out of the oven 45 minutes later had them going back for thirds and asking for the recipe before they even left.

I first made this for a potluck when I was running late and threw everything together in a panic. Now it is the most requested dish at every gathering, and I have learned to double the recipe because the baking dish always comes home scraped clean.

Ingredients

• Penne or rigatoni pasta: These shapes catch the sauce and cheese in their ridges, making every bite flavorful
• Cooked chicken breast: Rotisserie chicken works perfectly here, saving you time while adding great flavor
• Black beans: These add protein and a creamy texture that balances the tangy salsa
• Corn kernels: Sweet pops of corn contrast beautifully with the savory spices
• Red bell pepper: Brings a subtle sweetness and vibrant color to the dish
• Onion: Forms the flavor base, softening into sweetness as it cooks
• Tomato salsa: The backbone of the dish, choose your favorite heat level
• Sour cream: Tames the heat and adds a luxurious creaminess throughout
• Cheddar and Monterey Jack cheese: Cheddar brings sharpness while Jack adds melt-in-your-mouth creaminess
• Ground cumin and chili powder: Classic Tex-Mex spices that give this its signature flavor profile
• Smoked paprika: Adds a subtle smoky depth that makes people ask what your secret ingredient is
• Salt and black pepper: Essential for bringing all the flavors together
• Fresh cilantro, jalapeños, and lime wedges: These garnishes add brightness and freshness that cuts through the rich cheese

Instructions

Preheat your oven:

Set it to 200°C (400°F) and grease a 9x13 inch baking dish with a little oil or butter

Cook the pasta:

Boil the pasta in salted water until just al dente, as it will continue cooking in the oven

Sauté the vegetables:

Cook the onion and bell pepper in a skillet over medium heat for 3-4 minutes until they start to soften

Build the flavor base:

Add the chicken, beans, corn, and all the spices to the skillet, stirring for 2 minutes to bloom the spices

Create the creamy sauce:

Stir in the salsa and sour cream until everything is coated and the mixture is bubbling gently

Combine everything:

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

Assemble the bake:

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

Bake until bubbly:

Bake for 20-25 minutes until the cheese is melted, golden, and bubbling around the edges

Let it rest and garnish:

Wait 5 minutes before serving, then top with fresh cilantro, jalapeños, and lime wedges if you like

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This recipe became our go-to comfort food after a long day at work, when we need something filling but do not want to spend hours in the kitchen.

Make It Your Own

I have found that using a mix of mild and spicy salsa creates the perfect balance of flavor without overwhelming heat. You can also add a can of diced green chilies if you want to amp up the Tex-Mex profile.

Freezing Instructions

This freezes beautifully and has saved me on countless hectic weeknights. Wrap the cooled baked dish tightly in foil and freeze for up to two months, then thaw overnight in the refrigerator before reheating.

Serving Suggestions

A crisp green salad with a lime vinaigrette cuts through the richness perfectly. I also like to serve warm tortillas on the side for scooping up every last bite.

• Crushed tortilla chips on top add amazing crunch
• A dollop of guacamole on each serving is never a bad idea
• Keep extra lime wedges handy for that final bright squeeze

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There is something deeply satisfying about watching a room full of people enjoy a dish that came together so simply. That is the magic of this recipe.

Recipe Questions & Answers

→ Can I use raw chicken instead of cooked?

Yes, dice raw chicken breast and cook it in the skillet with the onions and peppers for 6-8 minutes until fully cooked through before adding the remaining ingredients. This will extend cooking time slightly.

→ What pasta works best for this dish?

Penne or rigatoni are ideal because their ridges and tubes hold the sauce and ingredients well. You can also use elbow pasta or farfalle as alternatives. Avoid thin pasta like spaghetti as it may become mushy.

→ How do I adjust the spice level?

Use mild or hot salsa based on preference, increase chili powder to 1.5 teaspoons for more heat, or add fresh diced jalapeños to the filling. For mild versions, reduce chili powder to 1/2 teaspoon and use mild salsa.

→ Can this be prepared ahead of time?

Yes, assemble the bake up to 24 hours in advance, cover with foil, and refrigerate. Add 5-10 minutes to baking time if cooking from cold. You can also freeze unbaked for up to 2 months.

→ What are good side dishes to serve with this?

Serve alongside a crisp green salad, Mexican rice, cilantro lime rice, or garlic bread. A simple avocado salad or pico de gallo complement the flavors well.

→ How should I store and reheat leftovers?

Store covered in the refrigerator for up to 4 days or freeze for up to 2 months. Reheat in a 180°C oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes.