Save to Pinterest Rain was pounding against my kitchen window last Tuesday when I threw this together on pure instinct. I had leftover chicken from Sunday's roast and a random assortment of Tex-Mex staples that needed using. Something about combining pasta with burrito flavors felt wrong until I took that first bubbling bite from the oven. Now it's become my go-to when I need something comforting but not another ordinary casserole.
My sister walked in mid-prep and gave me this look like I'd lost my mind mixing pasta with burrito ingredients. She's a traditionalist about Italian food and was fully prepared to hate it. Then she hovered by the oven for the last ten minutes asking if it was done yet and went back for seconds before anyone else had finished their first serving.
Ingredients
- Penne or rigatoni pasta: These shapes hold onto the thick sauce beautifully and catch all those cheese pockets in every bite
- Cooked chicken breast: Rotisserie chicken works perfectly here or use leftover roasted chicken for even more flavor
- Black beans: Rinse them really well to remove the canning liquid which can make the dish slightly metallic tasting
- Corn kernels: Frozen corn works great but fresh corn cut off the cob in summer adds this amazing sweetness
- Red bell pepper: Adds little bursts of sweetness and color that make the dish look so inviting
- Onion: Finely chopped so it virtually disappears into the sauce while providing that essential savory base
- Tomato salsa: Use your favorite brand or homemade as this is essentially your pasta sauce
- Sour cream: This is the secret ingredient that transforms salsa into something creamy and rich
- Cheddar cheese: Sharp cheddar gives you that proper cheese pull and bold flavor
- Monterey Jack: Melters beautifully and adds this milder creaminess that balances the cheddar
- Ground cumin: This is what makes it taste distinctly Tex-Mex rather than just Italian with beans
- Chili powder: Adjust based on your heat tolerance but don't skip it entirely
- Smoked paprika: Adds this subtle smoky depth that makes people ask what your secret ingredient is
Instructions
- Get your oven ready:
- Preheat to 200°C with a rack in the center position while you grease a 9x13 inch baking dish with a little butter or oil.
- Cook the pasta:
- Boil your pasta in salted water until it's just barely al dente because it'll finish cooking in the oven.
- Sauté the aromatics:
- Cook your onion and red bell pepper in a large skillet over medium heat until they're soft and fragrant.
- Build the flavor base:
- Add the chicken, black beans, corn, and all those spices to the skillet and let everything get friendly for two minutes.
- Make the creamy sauce:
- Stir in the salsa and sour cream until combined then remove from heat immediately so the sour cream doesn't separate.
- Combine everything:
- Mix the pasta with the chicken mixture in a large bowl along with most of the cheese saving some for topping.
- Assemble and top:
- Spread it all in your prepared baking dish and scatter that reserved cheese across the top evenly.
- Bake until bubbly:
- Let it go for 20 to 25 minutes until the cheese is melted and you see those gorgeous bubbles around the edges.
- Rest and serve:
- Give it five minutes to set so portions hold together then top with whatever garnishes speak to you.
Save to Pinterest This has become my emergency dinner for when friends drop by unexpectedly because it looks impressive but secretly uses up whatever needs clearing out of the fridge. Last month my neighbor texted saying she'd had a terrible day and I had this on her table in under an hour.
Make It Your Own
The beauty of this dish is how forgiving it is with substitutions and additions. I've made it with leftover turkey after Thanksgiving and with ground beef when that's what I had on hand. Sometimes I'll add a can of diced green chilies if I want extra depth without too much heat.
Perfect Pairings
A simple green salad with lime dressing cuts through the richness beautifully. Cold beer or even a light white wine work surprisingly well alongside. My kids love it with tortilla chips on the side for crunching.
Storage Solutions
This keeps perfectly in the refrigerator for three to four days and actually tastes better the next day when flavors have melded. You can freeze it before baking for those busy weeknights when even minimal prep feels like too much.
- Wrap individual portions for quick work lunches
- Thaw frozen casseroles in the fridge overnight before baking
- Add an extra splash of salsa when reheating to refresh the sauce
Save to Pinterest Trust me when I say this will become one of those recipes you keep coming back to because it hits every comfort food craving while still feeling like something special.
Recipe Questions & Answers
- → Can I prepare this dish ahead of time?
Yes, you can assemble the entire bake up to 24 hours in advance. Cover it with foil and refrigerate, then bake when ready. You may need to add 5-10 minutes to the cooking time if baking from cold.
- → What pasta shapes work best for this bake?
Penne and rigatoni are ideal because their ridges and hollow centers hold the sauce well. You can also use rotini or farfalle for similar results.
- → How do I make this spicier?
Use hot salsa instead of mild, add diced jalapeños to the filling, or increase the chili powder and smoked paprika. Fresh jalapeños on top add both heat and flavor.
- → Can I substitute the chicken?
Absolutely. Cooked turkey, ground beef, or shredded pork work wonderfully. For vegetarian options, try seasoned black beans or lentils in the same quantity.
- → How should I store and reheat leftovers?
Store covered in the refrigerator for up to 4 days. Reheat in a 175°C oven for 15-20 minutes until warmed through, or microwave individual portions. This dish also freezes well for up to 2 months.
- → Is there a gluten-free version?
Yes, simply use gluten-free pasta instead of regular penne or rigatoni. The rest of the ingredients are naturally gluten-free, but always verify salsa and other packaged items.