Chicken Burrito Pasta Bake

The first time I made this, I was trying to use up leftover rotisserie chicken and half a jar of salsa sitting in my fridge. That combination of pasta and Tex-Mex flavors turned into something my family actually requested again the very next week.

My neighbor Sarah dropped by unexpectedly last time I had this in the oven, and she stayed for dinner just from the aroma wafting through the open windows. Now we make it together whenever our schedules align, taking turns on the prep work while catching up about our weeks.

Ingredients

• Penne or rigatoni pasta: The ridges and tubes catch all that cheesy sauce, and these shapes hold up beautifully during baking without getting mushy
• Cooked chicken breast: Rotisserie chicken works perfectly here, or use leftovers from a roasted chicken dinner earlier in the week
• Black beans: Rinse them really well to remove the canning liquid, which keeps the dish from becoming too watery
• Corn kernels: Fresh corn adds sweetness, but frozen works just fine if that is what you have on hand
• Red bell pepper: This brings a pop of color and sweetness that balances the spices perfectly
• Onion: Finely chopped so it melts into the background rather than creating distinct chunks
• Tomato salsa: Your favorite brand works here, just pick the heat level your family enjoys
• Sour cream: This tempers the acidity of the salsa and creates the most velvety sauce
• Cheddar and Monterey Jack cheese: The combination gives you both sharp flavor and incredible melt
• Ground cumin, chili powder, and smoked paprika: This spice trio creates that authentic Tex-Mex depth
• Salt and black pepper: Adjust these to your taste, especially if using salted salsa

Instructions

Preheat your oven:

Set it 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 it still has a tiny bite in the center, since it will finish cooking in the oven

Sauté the aromatics:

Cook your onion and bell pepper in a skillet over medium heat until they are soft and fragrant, about 3-4 minutes

Build the filling:

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

Create the sauce:

Stir in the salsa and sour cream until combined, then remove from heat immediately so the sour cream does not separate

Combine everything:

Mix the pasta with the skillet mixture and most of the cheese in a large bowl, stirring gently to coat every piece

Assemble the bake:

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

Bake until bubbly:

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

Rest before serving:

Give it 5 minutes to set so portions hold their shape, then add whatever garnishes make you happy

Save

This recipe became my go-to when my sister had her second baby, and I dropped off a pan of it ready to bake. She texted me later saying it was the first meal her toddler actually asked for seconds of, which is basically the highest compliment a three year old can give.

Make Ahead Magic

You can assemble the entire dish up to 24 hours before baking, just cover it tightly and keep it in the refrigerator. Add an extra 5-10 minutes to the baking time if it is going into the oven cold from the fridge.

Freezing Instructions

Wrap the unbaked casserole tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 180°C (350°F) for about an hour.

Serving Suggestions

A crisp green salad with lime vinaigrette cuts through the richness perfectly, or serve it alongside some simple guacamole and tortilla chips for a full fiesta vibe.

• Warm some extra tortillas on the side for scooping
• Offer hot sauce at the table for the spice lovers in your life
• Crushed tortilla chips on top add the most incredible crunch

Save

There is something so satisfying about a dish that comes together this easily but tastes like you spent all day on it. Enjoy every cheesy bite.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. When ready to bake, add 5-10 minutes to the cooking time since it will be cold. You can also freeze the unbaked casserole for up to 2 months.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes hold the sauce well. You could also use macaroni, shells, or fusilli. Avoid long pasta like spaghetti as it's difficult to serve in a baked dish.

→ How can I make it spicier?

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

→ Can I use raw chicken?

The instructions call for cooked chicken, but you can cook raw chicken breasts in the skillet first. Season and cube the chicken, cook through completely, then proceed with step 3 adding the vegetables.

→ What should I serve with this?

A simple green salad with lime vinaigrette complements the rich flavors perfectly. You could also serve with tortilla chips and guacamole, or Mexican rice on the side for a more substantial meal.