Save The smell of cumin and smoked paprika hitting hot olive oil still takes me back to my tiny first apartment kitchen, where I'd attempt dinner after late shifts at the restaurant. I'd barely have energy to chop anything, but somehow the ritual of seasoning chicken always woke me up. This pasta-burrito fusion started as a desperate fridge cleanup experiment that somehow worked better than it had any right to.
My roommate walked in while I was broiling the cheese topping and just stood there watching it bubble. We ended up eating straight from the skillet, standing over the stove, burning our tongues slightly and not caring one bit. That's still how I judge whether a recipe is worth keeping.
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Ingredients
- Chicken breasts: Bite-sized pieces cook faster and create more surface area for that spice coating to get crispy and golden
- Smoked paprika: This is the secret ingredient that makes it taste like it came from a restaurant kitchen
- Penne or rigatoni: These shapes hold onto the sauce in the little ridges and tubes
- Red bell pepper: Adds sweetness that balances the spices and cuts through the richness
- Black beans: They make the dish feel substantial and add protein without changing the flavor profile
- Frozen corn: No need to thaw, just toss it in and it brings sweetness and texture
- Diced tomatoes: Drain them well or your pasta will end up soupy instead of creamy
- Chicken broth: This cooks the pasta and becomes the base of the sauce as it reduces
- Shredded cheddar and Monterey Jack: The combination gives you sharpness and perfect melt
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Instructions
- Season the chicken:
- Toss the chicken pieces with all the spices until they're evenly coated, and let it sit while you prep everything else
- Sear the chicken:
- Heat olive oil in your skillet until it shimmers, then add chicken in a single layer, letting it get golden and crispy before flipping
- Build the base:
- In the same pan, cook the onion and pepper until softened, then add garlic for just one minute until fragrant
- Add the vegetables:
- Stir in the drained tomatoes, black beans, and corn, letting them heat through and start to meld together
- Cook the pasta:
- Pour in the broth, bring to a simmer, then add the uncooked pasta, cover and cook until the liquid is mostly absorbed
- Make it cheesy:
- Stir in half the cheese until melted, return the chicken to the pan, then sprinkle the remaining cheese on top
- Get it crispy:
- Cover for two minutes to melt, or pop it under the broiler for that golden bubbly top that makes everyone reach for their forks first
Save This became my go-to for new parent meals because it reheats beautifully and freezes well. Something about the combination of comfort food and actual nutrition makes people feel cared for without being heavy or complicated.
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Making It Your Own
I've made this with rotisserie chicken on desperate weeknights, and while you lose the crispy seared edges, you gain about twenty minutes. The spice rub still matters though, so toss that pre-cooked chicken in it anyway.
Heat Level Customization
My partner adds minced jalapeños to the pan with the garlic, while my mother-in-law skips the hot sauce entirely. The beauty is that the base flavors work at any spice level, so you're really just adjusting the intensity, not the character.
Serving Suggestions
A cold lager or crisp margarita cuts through the richness perfectly. This dish wants something acidic and cold alongside it.
- Squeeze fresh lime over each bowl right before eating to wake everything up
- The sour cream isn't optional if you ask me, it mellows the heat and adds tang
- Extra cilantro on top makes it feel fresher than it really is
Save This recipe lives in that sweet spot between weekday practical and weekend special. Sometimes the best meals are the ones that just work, every single time.
Questions & Answers
- → Can I make this ahead of time?
The dish keeps well for 3-4 days refrigerated. Reheat gently with a splash of broth or milk to restore creaminess, as pasta tends to absorb liquid when stored.
- → What pasta shapes work best?
Penne and rigatoni are ideal because their ridges and tubes catch the sauce and cheese. Fusilli, macaroni, or shells also work beautifully in this one-pan preparation.
- → Can I use leftover rotisserie chicken?
Absolutely. Skip the seasoning and cooking steps for raw chicken. Add shredded rotisserie chicken when you return the protein to the pan in step 6, just long enough to heat through.
- → How can I add more heat?
Stir in chopped jalapeños with the vegetables, use pepper jack cheese instead of Monterey Jack, increase the hot sauce, or add cayenne to the chicken spice blend.
- → Can this be frozen?
Yes, freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The pasta may soften slightly but flavors remain delicious.
- → What vegetables can I add?
Diced zucchini, mushrooms, spinach, or diced carrots can join the peppers and onions. Add heartier vegetables when sautéing, delicate greens like spinach in the last 2 minutes of cooking.
