Chicken Burrito Pasta Bake

My kitchen smelled like a Tex-Mex cantora the first time I made this hybrid dish. I had leftover rotisserie chicken and half a jar of salsa staring at me, plus some pasta from the night before. The burrito bake idea struck while watching my kids debate between tacos and spaghetti for dinner. Why not both? That experimental evening became one of those happy accidents that now lives in regular rotation.

I brought this to a friends potluck last winter, and her Mexican-American grandmother asked for the recipe. She said it reminded her of something she would make but never thought to put pasta in it. The way the salsa mingles with the cheese as it bakes creates this incredible creaminess without needing any heavy sauce. Every time I make it now, I think of that kitchen full of people going back for seconds.

Ingredients

• Penne or rigatoni pasta: The ridges and tubular shape catch all the flavorful bits, but any sturdy pasta works if thats what you have
• Cooked chicken breast: Rotisserie chicken from the store is my secret shortcut, but any leftover shredded or cubed breast meat works beautifully
• Black beans: Rinse them well to remove the canning liquid, which keeps the dish from getting too watery
• Corn kernels: Frozen corn gets sweet and tender in the oven, but fresh corn cut off the cob adds nice texture when its in season
• Red bell pepper: This adds sweetness and color that balances the spices, plus it holds up well during baking
• Onion: Finely chopped so it softens completely and distributes evenly throughout every bite
• Tomato salsa: Your favorite jarred salsa becomes the sauce, so choose one you really love eating straight from the jar
• Sour cream: This tames the heat and adds a tangy creaminess that bridges the pasta and Tex-Mex flavors
• Cheddar cheese: Sharp cheddar gives the best flavor impact, but medium works if you prefer something milder
• Monterey Jack cheese: This melts beautifully and complements the cheddar without overpowering the other flavors
• Ground cumin: The earthy backbone of Tex-Mex seasoning, warming and aromatic
• Chili powder: Adds mild heat and that classic red color we associate with Tex-Mex dishes
• Smoked paprika: This is the secret ingredient that adds depth and a subtle smoky flavor
• Salt and black pepper: Essential for bringing all the flavors together and waking up the spices
• Fresh cilantro, jalapeños, and lime wedges: These bright garnishes add freshness and a pop of color right before serving

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and give a large baking dish a quick coating of oil or cooking spray

Cook the pasta:

Boil it in salted water until just al dente, since it will cook more in the oven, then drain it well

Soften the vegetables:

Sauté the onion and bell pepper in a large skillet for 3-4 minutes until they start to smell sweet and look translucent

Build the filling:

Add the chicken, beans, corn, and all those spices to the skillet and let everything get friendly for 2 minutes

Make it creamy:

Stir in the salsa and sour cream until the mixture is coated and the sauce is evenly distributed

Combine everything:

Mix the pasta with the filling in a large bowl, then stir in most of the cheese until its well distributed

Assemble the bake:

Transfer everything to your prepared dish and scatter the remaining cheese across the top like a delicious blanket

Bake until bubbly:

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

Rest and garnish:

Give it 5 minutes to set so servings hold their shape, then top with cilantro, jalapeños, and lime if you like

Pin It

This dish has become my go-to when friends need a meal after having a baby or during a tough week. I deliver it ready to bake with simple instructions taped to the foil. Something about the combination of familiar comfort food and exciting flavors makes people feel cared for. One friend told me it was the first thing her toddler ate three bowls of without complaint.

Make It Your Own

I love playing with different proteins based on what I have. Ground beef with taco seasoning works great, or pulled pork for something smoky and different. Sometimes I add a can of diced green chilies when I want extra kick without too much heat. The beauty of this recipe is how forgiving it is while still delivering big flavors.

Serving Ideas

A crisp green salad with lime vinaigrette cuts through the richness perfectly. Sour cream and extra salsa on the side let everyone customize their bowl. My husband likes crushed tortilla chips on top for crunch, which is honestly genius. Keep those lime wedges handy because a squeeze right before eating makes everything pop.

Storage and Meal Prep

This is one of those rare dishes that might taste even better the next day. The flavors have time to meld and the pasta absorbs more of the seasoned sauce. I often assemble everything on Sunday, cover it tightly, and bake it Monday after work.

• Wrap individual portions in foil and freeze for up to 2 months
• Thaw overnight in the refrigerator before reheating
• Cover with foil when reheating to prevent the cheese from drying out

Pin It

There is something so satisfying about watching people get excited about pasta with a Tex-Mex twist. It is the kind of dinner that makes the whole house feel warm and full.

Recipe FAQs

→ Can I make this pasta bake 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 5-10 minutes to the baking time since it will be cold.

→ What pasta shapes work best for this bake?

Penne and rigatoni are ideal because their tubular shapes hold the sauce well. Other short pasta shapes like macaroni, fusilli, or shells would also work nicely in this dish.

→ Can I use raw chicken instead of cooked?

Yes, you can cook raw chicken breast cubes in the skillet before adding the vegetables. Cook the chicken for about 5-7 minutes until browned and cooked through, then proceed with the vegetables and seasonings.

→ How can I make this dish spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder to 1 1/2 teaspoons. You could also add a pinch of cayenne pepper or serve with hot sauce on the side.

→ Can I freeze this pasta bake?

Yes, this freezes well for up to 2 months. Let it cool completely, wrap tightly in plastic wrap and foil, then freeze. Thaw overnight in the refrigerator before reheating at 180°C (350°F) until heated through.

→ What can I serve with this pasta bake?

A crisp green salad with citrus vinaigrette balances the rich flavors perfectly. Guacamole, sour cream, or tortilla chips on the side also complement the Tex-Mex theme nicely.