Chicken Burrito Pasta Bake

The first time I made this pasta bake, I was trying to clean out my fridge after a taco night and use up leftover chicken. My husband walked into the kitchen, took one sniff of the spices melding with melting cheese, and asked if we could have this every Tuesday from now on. What started as a lets-use-up-leftovers experiment has transformed into one of those dinners my kids actually request by name.

Last winter my sister came over after a terrible day at work, and I threw this together while she sat at my counter venting. When we finally sat down to eat, she took three bites in silence, looked up with tears in her eyes, and said this was exactly what she needed. Sometimes the best meals are the ones that comfort without trying too hard.

Ingredients

• Penne or rigatoni pasta: These shapes catch all the sauce and beans in their ridges, though any short pasta works if thats what you have on hand
• Cooked chicken breast: Rotisserie chicken from the store is my secret shortcut for busy weeknights
• Black beans: Rinse them thoroughly to remove the canning liquid so they dont make the dish mushy
• Corn kernels: Frozen corn works beautifully here, no need to thaw first
• Red bell pepper: Adds a sweet crunch that balances the spices perfectly
• Onion: Finely chopped so it cooks down and melds into the sauce rather than staying chunky
• Tomato salsa: Use your favorite brand—mild for kids, medium or hot for spice lovers
• Sour cream: Stir it in off the heat so it doesnt separate, creating that tangy creamy element
• Cheddar and Monterey Jack cheese: This blend melts beautifully and gives you that perfect cheese pull
• Ground cumin and chili powder: The foundation of that Tex-Mex flavor we all love
• Smoked paprika: Adds depth without any actual heat
• Salt and black pepper: Essential for bringing all the flavors together

Instructions

Get your oven ready:

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

Cook the pasta:

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

Soften the vegetables:

Sauté the onion and bell pepper in a large skillet over medium heat for about 4 minutes until theyre fragrant and starting to soften

Build the filling:

Add the chicken, black beans, corn, and all the seasonings to the skillet, stirring constantly for 2 minutes so the spices bloom and coat everything evenly

Create the sauce:

Pour in the salsa and stir in the sour cream, then remove from heat immediately so the dairy stays smooth and creamy

Combine everything:

Mix the cooked pasta with the chicken mixture in a large bowl, then stir in most of the cheese, reserving some for the top

Assemble and bake:

Transfer to your prepared dish, scatter the remaining cheese across the top, and bake for 20-25 minutes until the cheese is bubbling and starting to brown in spots

Let it rest:

Wait 5 minutes before serving so the sauce thickens slightly and portions hold together better on the plate

Pin It

This dish has become my go-to when friends have babies or families are going through tough times. It travels well, reheats beautifully, and somehow tastes even better the next day when all those flavors have had more time to get acquainted in the fridge.

Make It Your Own

Ive found that swapping in diced sweet potatoes adds a wonderful sweetness that plays off the spices, especially in colder months. Sometimes I throw in a can of diced green chilies along with the salsa when I want an extra layer of flavor without too much heat.

Serving Ideas

A crisp green salad with a lime vinaigrette cuts through the richness perfectly, and my kids love crushing tortilla chips over the top for extra crunch. This pasta bake also makes excellent leftovers for lunch the next day, if it lasts that long in your house.

Freezer Friendly

You can assemble the entire dish up to the baking step, wrap it tightly with foil and plastic, and freeze for up to two months. When youre ready to bake, let it thaw overnight in the refrigerator, then add an extra 10-15 minutes to the baking time covered with foil.

• Thaw completely before baking for even heating
• Sprinkle fresh cheese right before baking so it doesnt get rubbery
• Let frozen leftovers thaw in the fridge rather than reheating from frozen

Pin It

Theres something deeply satisfying about a dish that combines the comfort of pasta with the bold flavors of Tex-Mex cooking. I hope this becomes a weeknight staple in your kitchen too.

Recipe Questions & Answers

→ Can I make this pasta bake ahead of time?

Yes, you can assemble the entire dish up to 24 hours in advance and refrigerate it covered. When ready to bake, you may need to add 5-10 extra minutes to the baking time since it will be cold.

→ Can I freeze chicken burrito pasta bake?

Absolutely. Wrap the cooled, baked dish tightly in plastic wrap and foil, or portion into airtight containers. It freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.

→ What other proteins work in this dish?

Ground beef, shredded turkey, or even pork make excellent substitutes for chicken. For a vegetarian version, try extra beans, plant-based crumbles, or diced tofu.

→ How can I make this gluten-free?

Simply substitute the regular pasta with your favorite gluten-free pasta variety. All other ingredients are naturally gluten-free, though always check salsa labels to ensure no wheat-based thickeners were added.

→ What sides pair well with this bake?

A crisp green salad with lime vinaigrette, guacamole, tortilla chips, or Mexican rice all complement this dish beautifully. For a lighter meal, serve with steamed vegetables or a fresh corn salad.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave for 2-3 minutes, or cover the entire dish with foil and warm in a 180°C (350°F) oven for 15-20 minutes.