Chicken Burrito Pasta Bake (Print Version)

Hearty Tex-Mex pasta bake featuring chicken, black beans, and melted cheese in a savory salsa sauce.

# Components:

→ Pasta

01 - 10 oz penne or rigatoni pasta

→ Protein

02 - 2 cups cooked chicken breast, shredded or cubed

→ Vegetables and Beans

03 - 1 can (15 oz) black beans, drained and rinsed
04 - 1 cup corn kernels, fresh, frozen, or canned
05 - 1 small red bell pepper, diced
06 - 1 small onion, finely chopped

→ Sauce

07 - 2 cups tomato salsa, mild or spicy
08 - 1/2 cup sour cream

→ Cheese

09 - 1 1/2 cups shredded cheddar cheese
10 - 1/2 cup shredded Monterey Jack cheese

→ Seasonings

11 - 1 teaspoon ground cumin
12 - 1 teaspoon chili powder
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - Fresh cilantro, chopped, optional
17 - Sliced jalapeños, optional
18 - Lime wedges, optional

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish and set aside.
02 - Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
03 - In a large skillet over medium heat, sauté onion and bell pepper for 3 to 4 minutes until softened.
04 - Add cooked chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper. Stir and cook for 2 minutes.
05 - Stir in salsa and sour cream until fully combined. Remove from heat.
06 - In a large bowl, mix cooked pasta with chicken and bean mixture. Add 1 cup cheddar and 1/4 cup Monterey Jack cheese, stirring to combine.
07 - Transfer the mixture to the prepared baking dish. Sprinkle remaining cheese evenly over the top.
08 - Bake for 20 to 25 minutes, or until cheese is melted and bubbly.
09 - Let rest for 5 minutes before garnishing with cilantro, jalapeños, and lime wedges if desired. Serve warm.

# Expert Advice:

01 -
  • It tastes like your favorite burrito but requires half the effort and none of the folding.
  • Everything cooks in one dish, so cleanup is almost as satisfying as the meal itself.
  • Leftovers somehow taste even better the next day when all the flavors have settled in together.
02 -
  • Undercook the pasta slightly because it will continue cooking in the oven and you don't want it turning mushy.
  • Don't skip the resting time after baking or the first serving will slide apart into a saucy puddle.
  • If your salsa is watery, drain off some of the liquid before mixing it in or the bake will be soupy.
03 -
  • Use a skillet large enough to hold all the filling so you can mix everything without it spilling over the sides.
  • Grate your own cheese instead of buying pre-shredded because it melts smoother and tastes fresher.
  • Let the bake cool for a full five minutes before serving so the layers set and each scoop holds its shape.
Return