Bold burrito flavors transformed into a cheesy one-pan pasta with crispy chicken, black beans, and corn. Weeknight Tex-Mex comfort in 45 minutes.
# Ingredient list:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 1 teaspoon smoked paprika
03 - 1 teaspoon ground cumin
04 - 0.5 teaspoon chili powder
05 - 0.5 teaspoon garlic powder
06 - 0.5 teaspoon onion powder
07 - 1 teaspoon salt
08 - 0.5 teaspoon black pepper
09 - 2 tablespoons olive oil
→ Pasta & Sauce
10 - 10 ounces penne or rigatoni pasta
11 - 1 tablespoon olive oil
12 - 1 small red onion, finely diced
13 - 1 red bell pepper, diced
14 - 2 garlic cloves, minced
15 - 1 can (14 ounces) diced tomatoes, drained
16 - 1 can (14 ounces) black beans, drained and rinsed
17 - 1 cup frozen corn
18 - 1.5 cups chicken broth
19 - 1 cup shredded cheddar cheese
20 - 1 cup shredded Monterey Jack cheese
21 - 1 teaspoon hot sauce, optional
22 - Salt and pepper, to taste
→ Garnishes
23 - 2 spring onions, sliced
24 - Fresh cilantro, chopped
25 - Sour cream and lime wedges, to serve
# Cooking steps:
01 - In a bowl, combine chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss until evenly coated.
02 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook until golden and crispy on all sides with internal temperature reaching 165°F, approximately 6 to 8 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add 1 tablespoon olive oil. Sauté diced red onion and bell pepper for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
04 - Add drained diced tomatoes, black beans, and frozen corn to the vegetable mixture. Stir thoroughly to combine all ingredients.
05 - Pour chicken broth into the skillet and bring to a simmer. Stir in uncooked pasta, ensuring it is submerged. Cover with lid and cook for 12 to 14 minutes, stirring occasionally, until pasta reaches al dente texture and most liquid is absorbed.
06 - Reduce heat to low. Stir in half of the cheddar and Monterey Jack cheese blend until completely melted and incorporated. Return cooked chicken to the pan and mix thoroughly.
07 - Sprinkle remaining cheese over the top of the pasta. Cover for 2 minutes to allow cheese to melt, or broil for 1 to 2 minutes for extra crispiness if desired.
08 - Transfer to serving bowls and garnish with sliced spring onions and fresh chopped cilantro. Serve with sour cream and lime wedges on the side.
