Save The first time I made this, my roommate walked in mid-cooking and immediately asked if we were having burritos for dinner. The smell of smoked paprika and cumin hitting the hot oil fills the whole apartment with that unmistakable Tex-Mex warmth that makes everyone gravitate toward the kitchen. Now it is the most requested dish whenever friends come over, probably because it feels like comfort food but looks impressive with that golden cheesy top.
Last winter during a particularly brutal cold snap, my sister dropped by unexpectedly and I threw this together with whatever I had in the pantry. We ended up eating straight from the skillet while watching bad movies, and she still texts me about that dinner whenever temperatures drop below freezing. Some meals just stick with you like that.
Ingredients
- Chicken breasts: Cutting them into bite-sized pieces helps them develop crispy edges and cook evenly throughout
- Smoked paprika and cumin: These two spices are the backbone of that restaurant-style flavor base
- Penne or rigatoni: The tubular shape catches all the sauce and cheese in those perfect little pockets
- Black beans and corn: They add sweetness and substance while stretching the meal further
- Double cheese blend: Cheddar brings sharpness while Monterey Jack melts into that irresistible pull
- Fresh garnishes: Cilantro and lime cut through the richness and wake up the whole dish
Instructions
- Season the chicken generously:
- Toss the pieces with all the spices until they are thoroughly coated, letting the smoky paprika and earthy cumin really cling to the meat
- Get that chicken golden:
- Heat the oil until it shimmers, then add chicken in a single layer, letting it develop a crispy crust before flipping
- Build the flavor foundation:
- Sauté the onions and peppers until they are fragrant and softened, then add garlic for just thirty seconds so it does not burn
- Create the sauce base:
- Pour in the tomatoes, beans, and corn, stirring everything together until the vegetables are evenly distributed
- Cook the pasta right in the pan:
- Add the broth and uncooked pasta, cover, and let it simmer until the pasta is tender and has absorbed most of the liquid
- Melt in the first layer of cheese:
- Stir in half the cheese until it is completely melted and coats everything in that creamy goodness
- Add the final cheesy crown:
- Return the chicken to the pan, sprinkle the remaining cheese on top, and cover until melted or broil for bubbly golden spots
- Finish it fresh:
- Scatter spring onions and cilantro over the top, then serve with lime wedges and a dollop of sour cream
Save This recipe saved me during finals week in college when I needed something substantial but had zero energy for complicated cooking. Now whenever I make it, I am back in that tiny kitchen with textbooks spread everywhere, feeling that first bite of cheesy pasta and knowing everything would be okay.
Making It Your Own
Once you have the basic technique down, this pasta becomes a canvas for whatever Tex-Mex flavors you are craving. Add jalapeños if you want more heat, or swap in pepper jack cheese for an extra kick. Sometimes I throw in spinach right at the end just to feel better about all the cheese.
Perfect Pairings
A cold Mexican lager cuts through the richness beautifully, but a crisp margarita with fresh lime works just as well. If you are feeding a crowd, a simple green salad with cilantro lime dressing balances out the hearty main course.
Storage And Reheating
This pasta actually tastes better the next day when the flavors have had time to meld together in the refrigerator. Store it in an airtight container and reheat with a splash of water to bring back the creamy consistency.
- Add fresh garnishes after reheating so they do not get wilted or soggy
- The pasta will absorb more liquid overnight, so you may need to thin it out
- It keeps well for up to three days but the texture is best within the first two
Save Hope this becomes your go-to for nights when you need something that feels special but does not require a special occasion to make.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay moist during cooking. Cut them into bite-sized pieces and increase cooking time slightly to ensure they're fully cooked through. Thighs have more flavor and won't dry out as easily as breasts.
- → How do I prevent the pasta from becoming mushy?
Use uncooked pasta and maintain a gentle simmer rather than a rolling boil. Stir occasionally and check for doneness at 12 minutes. The pasta continues cooking slightly after heat is reduced, so remove it from heat when just shy of al dente for best texture.
- → Can I make this ahead or reheat it?
This dish is best enjoyed fresh, but leftovers keep refrigerated for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth to restore creaminess. The pasta texture may soften slightly upon reheating.
- → What's the best way to make it extra crispy?
After topping with remaining cheese, broil for 2-3 minutes until golden and bubbly. Watch carefully to prevent burning. You can also crisp the chicken pieces separately in a skillet before adding them back to the pasta for maximum crunch.
- → Are there good vegetarian variations?
Absolutely. Replace chicken with crispy chickpeas or tofu seasoned with the same spice blend. Increase black beans and add extra vegetables like zucchini or jalapeños. Use vegetable broth instead of chicken broth for a fully plant-based version.
- → What should I serve alongside this dish?
A crisp lager or classic margarita pairs perfectly with the zesty Tex-Mex flavors. On the table, serve lime wedges, sour cream, and extra cilantro so guests can customize their bowl. A simple green salad adds freshness and balance.