Chicken Burrito Pasta Bake

The first time I made this pasta bake, it was actually a mistake. I had intended to make traditional burritos but realized I was out of tortillas, and my starving family was already hovering around the kitchen. The pasta substitution turned out to be a happy accident that my kids now request more than the original version.

Last winter, my neighbor brought over some homemade salsa after we both shoveled our driveways. I threw together this bake with what I had on hand, and we ended up eating it standing around my kitchen island while our kids played. Something about warm, cheesy comfort food just brings people together like that.

Ingredients

• Penne or rigatoni pasta: These shapes hold onto the sauce beautifully and stand up to baking without getting mushy
• Cooked chicken breast: Rotisserie chicken works perfectly here, or use leftovers from a weekend roast
• Black beans: Rinsing them removes the canned taste and prevents your sauce from becoming too dark
• Corn kernels: Frozen corn needs no thawing and adds sweetness that balances the spices
• Red bell pepper: Dice it small so it cooks through quickly and adds little bursts of sweetness
• Onion: Finely chopped so it practically melts into the sauce as it sautés
• Tomato salsa: Your favorite brand works, but medium heat provides the best flavor balance
• Sour cream: Stir it in off the heat to prevent separating and creating a grainy texture
• Cheddar cheese: Sharp cheddar gives you the most flavor impact
• Monterey Jack: This melts beautifully and complements the cheddar perfectly
• Ground cumin: This is the backbone of Tex-Mex flavor, so do not skip it
• Chili powder: Use a quality blend for the best depth of flavor
• Smoked paprika: Adds a subtle smokiness that makes people wonder what your secret ingredient is
• Salt and black pepper: Adjust these to your taste, especially if your salsa is already salty

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get your oven ready:

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

Cook the pasta:

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

Sauté the aromatics:

Cook onion and bell pepper in a skillet over medium heat until softened and fragrant

Build the flavor base:

Add chicken, beans, corn, and all seasonings, stirring for 2 minutes to wake up the spices

Create the sauce:

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

Combine everything:

Mix pasta with the chicken mixture in a large bowl, adding most of both cheeses

Assemble the bake:

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

Bake until bubbly:

Cook for 20-25 minutes until the cheese is melted and beginning to golden in spots

Let it rest:

Wait 5 minutes before serving to let the sauce thicken slightly

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This recipe became my go-to for potlucks after three different coworkers asked for the recipe at a single office lunch. Something about familiar flavors in an unexpected format makes people extra curious and appreciative.

Making It Your Own

I have found that adding a can of diced green chilies kicks up the flavor without making it too spicy. Sometimes I throw in a handful of spinach or kale during step five just to feel better about serving it to my family on busy weeknights.

The Cheese Factor

My daughter refuses to eat this unless I double the cheese on top. While that might be excessive, using freshly grated cheese instead of pre-shredded makes a noticeable difference in how smoothly it melts and integrates into the dish.

Perfect Pairings

A simple green salad with lime vinaigrette cuts through the richness beautifully. Warm tortilla chips on the side feel appropriate and help scoop up every last bite.

• Keep extra lime wedges on hand, as that squeeze of fresh lime brightens everything
• Avocado slices on top add creaminess and color contrast
• This dish freezes exceptionally well for those nights when cooking feels impossible

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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There is something deeply satisfying about watching people go back for seconds of a dish that started as a kitchen mistake.

Recipe FAQs

→ Can I prepare this dish in advance?

Yes, you can assemble the bake up to 24 hours ahead. Cover and refrigerate, then bake when ready, adding 5-10 minutes to the cooking time. Alternatively, freeze assembled portions for up to 2 months and bake directly from frozen, extending baking time to 35-40 minutes.

→ How do I make this spicier?

Use hot or medium salsa instead of mild, add diced jalapeños directly to the filling, increase the chili powder to 1.5 teaspoons, or stir in a pinch of cayenne pepper. Serve with extra sliced jalapeños and hot sauce on the side for additional heat.

→ What proteins can I substitute for chicken?

Ground beef, ground turkey, or shredded pulled pork work excellently. Turkey provides a leaner option, while ground beef adds richer flavor. Use the same 2-cup quantity and adjust seasonings to taste. Cooked chorizo also pairs beautifully with the Tex-Mex flavor profile.

→ Is this gluten-free?

The pasta contains gluten unless substituted. Use certified gluten-free penne or rigatoni to make the entire dish gluten-free. Always verify that salsa and other pre-made ingredients are certified gluten-free, as some brands may contain hidden gluten.

→ Can I use fresh corn instead of frozen?

Absolutely. Fresh corn kernels work wonderfully and provide excellent texture. If using corn on the cob, cut kernels off and measure out 1 cup. The cooking time remains the same whether using fresh, frozen, or canned corn.

→ 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 (350°F) oven covered with foil for 15-20 minutes until warmed through, or microwave individual portions on 50% power to prevent cheese from becoming rubbery.