Chicken Burrito Pasta Bake

The first time I made this pasta bake, I was trying to use up leftover taco filling and half a box of penne. My roommate walked in mid-prep and said, 'That smells like a cross between Tuesday tacos and Sunday lasagna.' She wasn't wrong, but she also grabbed a fork before I could even put the baking dish in the oven.

This became my go-to when my sister had her second baby and I needed something I could transport in one hand while holding her toddler with the other. The smell of cumin and melting cheese filled her kitchen, and she ate it standing up right from the dish while the baby finally napped.

Ingredients

• Penne or rigatoni pasta: 300 g (10 oz) - these shapes hold onto the sauce beautifully and every bite comes with tiny pockets of melted cheese
• Cooked chicken breast: 2 cups (about 300 g), shredded or cubed - rotisserie chicken works perfectly here, no need to overthink it
• Black beans: 1 can (400 g/15 oz), drained and rinsed - these add creamy texture and make it feel like a complete meal
• Corn kernels: 1 cup (150 g) - fresh cut from the cob is sweetest but frozen works just fine
• Red bell pepper: 1 small, diced - adds little pockets of sweetness that balance the spices
• Onion: 1 small, finely chopped - sauté until soft so it melts into the background
• Tomato salsa: 2 cups (500 ml) - this is your shortcut sauce, so pick one you actually like eating with chips
• Sour cream: 1/2 cup (120 ml) - cuts through the acidity of the salsa and makes everything creamy
• Cheddar cheese: 1 1/2 cups (150 g), shredded - the classic melty cheese that browns beautifully
• Monterey Jack cheese: 1/2 cup (50 g), shredded - extra creaminess that makes the top layer irresistible
• Ground cumin: 1 tsp - that earthy taco flavor that makes it smell authentic
• Chili powder: 1 tsp - gentle warmth without overwhelming heat
• Smoked paprika: 1/2 tsp - adds that subtle campfire flavor people can never quite identify
• Salt: 1/2 tsp - bring everything together
• Black pepper: 1/4 tsp - just enough to wake up the other spices
• Fresh cilantro, chopped: for serving - adds bright freshness against all that rich cheese
• Sliced jalapeños: optional, for the people who like things properly spicy
• Lime wedges: for serving - a squeeze right before eating cuts through the richness

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grease a 9x13 inch baking dish - use a little oil or butter, nothing will stick to this cheesy masterpiece

Cook the pasta:

Boil in salted water until just al dente, it will finish cooking in the oven so do not overdo it now

Soften the vegetables:

Sauté onion and bell pepper in a skillet over medium heat for 3-4 minutes until they are fragrant and starting to turn translucent

Build the filling:

Add chicken, beans, corn, and all the spices to the skillet and stir for 2 minutes until everything is fragrant and coated

Make it creamy:

Pour in salsa and sour cream, stirring until combined and the sauce looks silky and smooth

Combine everything:

Mix cooked pasta with the chicken mixture in a large bowl, then stir in most of the cheese until every piece of pasta is cozy

Assemble the bake:

Spread everything in your prepared dish and scatter the remaining cheese across the top like a delicious blanket

Bake until bubbly:

20-25 minutes until the cheese is melted in the center and golden brown in spots

Let it rest:

Wait 5 minutes before serving - this feels impossible but helps portions hold together when you scoop

Finish it off:

Top with cilantro, jalapeños if you are feeling brave, and serve with lime wedges for squeezing

Pin It

This pasta bake has seen me through potlucks, heartbreak, and three different apartments. The recipe card is splattered with sauce and written in three different colors of ink, which is how you know something has earned its permanent place in your kitchen.

Making It Your Own

Switch up the protein based on what is in your fridge or what was on sale at the store. Ground beef transforms it into something resembling a lazy enchilada, while shredded turkey works beautifully after holiday dinners.

Make-Ahead Magic

Assemble everything up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add an extra 10 minutes to the baking time since it will be cold from the fridge.

Serving Ideas

A crisp green salad with lime vinaigrette cuts through all that cheese beautifully. Warm tortillas on the side feel like a strange choice until you try using them to scoop up every last bite.

• Crushed tortilla chips on top add essential crunch
• Avocado slices turn it into a complete meal
• A dollop of Greek yogurt works if you are out of sour cream

Pin It

This is the kind of dinner that makes people pause between bites and ask for seconds. The best part is how the house smells when it is baking - like tacos decided to get cozy with lasagna.

Your Questions Answered

→ Can I make this pasta bake ahead of time?

Yes, assemble the dish up to 24 hours before baking and refrigerate covered. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta shapes work best?

Penne and rigatoni are ideal because their tubes hold the sauce and cheese well. Other short pasta like macaroni or fusilli also work great.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until heated through. Freezes well for up to 2 months.

→ Can I use raw chicken?

Cook raw chicken first in the skillet before adding vegetables. Season and cook until no longer pink inside, then proceed with the recipe as written.

→ How can I make it spicier?

Use hot salsa instead of mild, add diced jalapeños to the filling, increase chili powder to 1 1/2 teaspoons, or add cayenne pepper to taste.