Pin it The first time I made this dish, I was trying to use up leftover rotisserie chicken and half a jar of salsa sitting in my fridge. My roommate walked in mid-stir, looked at the mixing bowl with genuine curiosity, and asked if I was making some kind of mutant burrito. We both laughed, but twenty minutes later when that bubbling, cheesy mess came out of the oven, neither of us was joking anymore. It's become my go-to Tuesday night dinner ever since, the kind of meal that makes the whole apartment smell like comfort and gossip.
Last winter my sister came over completely defeated after a terrible Monday at work. I threw this together while she sat on my counter drinking wine and complaining about her boss. The moment I pulled it from the oven, she stopped mid-sentence and just inhaled deeply. We ate it standing up, right from the baking dish, and she told me it fixed everything, which I know is scientifically impossible but somehow felt completely true in that moment.
Ingredients
- 300 g penne or rigatoni pasta: The ridges catch all that sauce, and these shapes hold up beautifully without turning mushy during baking
- 2 cups cooked chicken breast: Rotisserie chicken works perfectly here, or use leftover grilled breast from Sunday dinner
- 1 can black beans, drained and rinsed: These add protein and a creamy texture that balances the sharp cheddar
- 1 cup corn kernels: Sweet pops of brightness that cut through the rich cheese sauce
- 1 small red bell pepper and onion: The foundation that builds depth, plus they bring necessary crunch against the tender pasta
- 2 cups tomato salsa: This is your shortcut sauce base, so use one you actually enjoy eating with chips
- 1/2 cup sour cream: The secret ingredient that tames the salsa acidity and creates that restaurant-style creaminess
- 1 1/2 cups cheddar and 1/2 cup Monterey Jack: Cheddar brings sharp flavor while Monterey Jack melts into that gorgeous cheese pull
- 1 tsp cumin, chili powder, and 1/2 tsp smoked paprika: This trio transforms it from tomato pasta into something that tastes properly Tex-Mex
- Salt and black pepper: Don't skip these, the cheese needs something to play against
Instructions
- Preheat your oven and prep the pasta:
- Heat your oven to 200°C (400°F) and grease a 9x13 inch baking dish. Cook the pasta in salted boiling water until just al dente, because it will continue cooking in the oven later. Drain and set aside while you make the filling.
- Sauté the aromatics:
- In a large skillet over medium heat, cook the onion and bell pepper for 3-4 minutes until softened and fragrant. You want them translucent but not browned, still with a bit of fresh crunch.
- Build the flavor base:
- Add the cooked chicken, black beans, corn, and all the spices to the skillet. Stir everything together and let it cook for 2 minutes, just until the spices bloom and the mixture smells incredible.
- Create the sauce:
- Pour in the salsa and sour cream, stirring until combined and bubbly. Remove from heat immediately, you want the sour cream warmed through but not separated or boiling.
- Combine everything:
- In a large bowl, toss the cooked pasta with the chicken mixture. Add 1 cup of cheddar and 1/4 cup of Monterey Jack, stirring until the cheese starts to melt and coat everything.
- Assemble and bake:
- Transfer the whole mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining cheese across the top in an even layer, getting some all the way to the corners.
- Let it get bubbly:
- Bake for 20-25 minutes until the cheese is melted and starting to turn golden brown in spots. Let it rest for 5 minutes before serving, this is crucial so portions hold together when you scoop them.
- Add the finishing touches:
- Garnish with fresh cilantro, sliced jalapeños, and lime wedges if you want that bright fresh contrast against the rich, cheesy pasta.
Pin it This recipe became famous in my friend group purely by accident at a potluck where someone forgot to bring the main dish. Everyone assumed I'd spent hours developing this masterpiece, but honestly it was born from pantry desperation and has since fed more exhausted friends and unexpected guests than I can count.
Make It Your Own
The beauty of this dish is how forgiving it is. I've made it with whatever cheese I had on hand, swapped chicken for leftover turkey, and even used kidney beans when I was out of black beans. It always works, always satisfies, and never fails to make people ask for the recipe.
Serving Suggestions
A crisp green salad with lime vinaigrette cuts through the richness beautifully. Sometimes I serve it with tortilla chips for scooping, because why choose between pasta and nachos when you can have both on the same plate? A cold beer or margarita doesn't hurt either.
Storage And Reheating
This reheats surprisingly well, which surprised me since pasta dishes can sometimes suffer the next day. Store it in an airtight container for up to 4 days, or freeze portions for those nights when even minimal cooking feels like too much.
- Add a splash of milk or water when reheating to refresh the sauce
- Reheat in the oven at 180°C (350°F) for 15 minutes if you want that cheese melted again
- Microwave in 1-minute intervals, stirring between each to heat evenly
Pin it There's something almost magical about how these familiar burrito flavors translate to pasta format. It's the kind of meal that makes people feel cared for, which might be the best ingredient of all.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can assemble the bake up to 8 hours in advance. Cover and refrigerate, then bake when ready, adding an extra 5-10 minutes to the baking time since it will start cold.
- → What pasta works best for this bake?
Penne or rigatoni are ideal because their shapes hold the sauce and ingredients well. Avoid long pasta like spaghetti, which can become mushy when baked.
- → How do I adjust the spice level?
Use mild or hot salsa based on preference, add diced jalapeños to the filling for extra heat, or reduce chili powder and paprika for a milder version.
- → Can I freeze leftovers?
Yes, leftover portions freeze well for up to two months. Store in airtight containers and reheat in the oven at 160°C (320°F) until warmed through.
- → What are good protein substitutes?
Turkey or ground beef work wonderfully as chicken alternatives. Use the same quantity and cooking method for consistent results and similar flavor profiles.
- → Is there a gluten-free option?
Absolutely. Simply substitute gluten-free pasta and verify that your salsa and sour cream are certified gluten-free, as some brands may contain hidden gluten.