Chicken Burrito Pasta Bake

The rain was coming down sideways last Tuesday, and somehow that weather always makes me crave something that feels like a warm hug from the inside out. I had leftover rotisserie chicken sitting on the counter, half a bag of pasta, and this wild idea to merge my love of burrito bowls with the comfort of a baked pasta. My roommate looked at me like I had lost my mind when I started dumping salsa into the pasta water, but the smell that filled our apartment told me I was onto something good.

I made this for my sister when she was recovering from surgery, and she literally messaged me three days later asking when I could bring over another pan. Theres something about the combination of smoky spices, creamy cheese, and that slight tang from the sour cream that keeps people coming back for seconds. My nephew, who normally survives on chicken nuggets alone, went back for a third helping and asked if I could teach him how to make it.

Ingredients

• Penne or rigatoni pasta: The ridges catch all that seasoned sauce, and these shapes hold up beautifully during baking without getting mushy
• Cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled chicken for extra flavor
• Black beans: Rinse them well to remove the canning liquid, which can sometimes be metallic tasting
• Corn kernels: Frozen corn works great straight from the bag, no need to thaw first
• Red bell pepper: Adds sweetness and color that balances the heat from the spices
• Onion: Red or yellow both work, but yellow onion becomes sweeter as it cooks
• Tomato salsa: Choose your heat level carefully, since the spice will concentrate slightly during baking
• Sour cream: Room temperature sour cream blends more smoothly into the sauce
• Cheddar and Monterey Jack cheese: This combo gives you sharp flavor plus perfect meltability
• Ground cumin: Toast it briefly in a dry pan before adding to wake up its essential oils
• Chili powder: Mexican chili powder blends work better than pure ground chile here
• Smoked paprika: This is the secret ingredient that makes it taste like it came from a restaurant kitchen
• Salt and black pepper: Taste your seasoning mix before adding, since salsa brands vary wildly in salt content

Instructions

Preheat your oven:

Crank it to 200°C and grab your largest baking dish, about 9x13 inches, giving it a quick coating of cooking spray or olive oil

Cook the pasta:

Boil your pasta in salted water until just shy of al dente, since it will continue cooking in the oven

Sauté the vegetables:

Cook your onion and bell pepper in a large skillet over medium heat until they are soft and fragrant, about 4 minutes

Build the flavor base:

Add the chicken, beans, corn, and all those spices, letting everything get friendly for just 2 minutes

Create the sauce:

Pour in the salsa and sour cream, stirring until you have a creamy, orange tinted mixture that coats everything beautifully

Combine everything:

Toss the pasta with the chicken mixture in a large bowl, then stir in most of your cheese, saving the prettiest handfuls for the top

Assemble and bake:

Spread the whole glorious mess into your prepared dish, scatter the remaining cheese across the top, and bake until bubbly and golden

Save

This dish has become my go to for new parents, sick friends, and anyone who needs a meal that says I care without requiring me to be a professionally trained chef. Last month I brought a pan to a potluck and came home with an empty dish and three requests for the recipe.

Making It Your Own

The beauty of this recipe is how forgiving it is. I have made it with whatever random vegetables were languishing in my crisper drawer, from zucchini to spinach to diced jalapeños when I am feeling brave. Sometimes I add a can of diced green chilies when I want extra depth, and once I even stirred in some cooked rice when I realized I did not have enough pasta.

Perfect Pairings

A crisp green salad with lime vinaigrette cuts through the richness beautifully, and warm flour tortillas on the side somehow feel necessary even though you are already eating pasta. Cold beer or sparkling water with plenty of lime rounds out the meal perfectly.

Make Ahead Magic

You can assemble the entire dish up to 24 hours in advance, keeping it covered in the refrigerator until you are ready to bake. Just add 5 to 10 minutes to the baking time if it is going into the oven cold from the fridge.

• Let it cool completely before covering with foil to prevent condensation from making the top soggy
• Freeze unbaked portions for up to 2 months, thawing overnight in the refrigerator before baking
• Reheat individual portions in the microwave with a splash of water to refresh the sauce

Save

There is something deeply satisfying about watching people scrape their plates clean and ask for seconds, knowing this messy, comforting creation came from your own kitchen.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, you may need to add a few extra minutes to the cooking time since it will be cold.

→ What type of pasta works best?

Penne or rigatoni are ideal choices because their tubular shapes hold the sauce and cheese filling well. Other short pasta shapes like macaroni, shells, or ziti would also work perfectly in this Tex-Mex inspired bake.

→ Can I freeze leftovers?

Leftovers freeze well for up to 2 months. Portion the cooled bake into airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat in the microwave or oven at 180°C (350°F) until heated through.

→ How can I make it spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder to 1½ teaspoons. You can also sprinkle red pepper flakes into the cheese topping for an extra kick of heat.

→ What proteins can substitute the chicken?

Ground beef, cooked turkey, or even shredded pork work well as alternatives. For a vegetarian version, use extra black beans, add pinto beans, or incorporate plant-based meat crumbles for protein.

→ Is this suitable for gluten-free diets?

Simply substitute regular pasta with your favorite gluten-free penne or rigatoni. All other ingredients are naturally gluten-free, though always check your salsa brand to ensure no gluten-containing additives are present.