Save My friend texted me a photo of her half-empty fridge on a Wednesday night, a pile of uncooked pasta, and a single can of black beans. I sent back this recipe in real time as she cooked it, and by the time she plated it, she called me laughing because her kids thought she'd ordered takeout. The crispy chicken sits on top like golden nuggets of satisfaction, and the cheesy pasta underneath soaks up every bit of that smoky, cumin-laced warmth. It's the kind of dish that makes you feel like you've accomplished something bigger than dinner.
I made this on a night when I had no plan and even less energy, and it turned into one of those meals everyone remembered. My neighbor dropped by just as I was pulling it off the stove, and I ended up setting an extra plate. We sat there with lime wedges in hand, dolloping sour cream over our bowls like we were at some imaginary taco bar in our own kitchen. It's become my go-to for nights when I want something that feels like an event but doesn't require me to leave the house or follow ten different steps.
Ingredients
- Boneless, skinless chicken breasts: Cut them into bite-sized chunks so they crisp up fast and stay juicy inside, and don't skip the seasoning step or they'll taste flat.
- Smoked paprika: This is what gives the chicken that deep, almost charred flavor without any actual grilling.
- Ground cumin: It brings that earthy, warm backbone that makes everything taste like it came from a taco truck.
- Chili powder: Just enough to add color and a gentle kick without making it spicy.
- Garlic powder and onion powder: These two work together to build savory depth in every bite of chicken.
- Penne or rigatoni pasta: The ridges and tubes catch all the cheese and sauce, making every forkful satisfying.
- Red onion: It softens into sweet little bits that balance the smokiness of the spices.
- Red bell pepper: Adds a slight sweetness and bright color that makes the dish look as good as it tastes.
- Garlic cloves: Fresh garlic always beats the powdered stuff when you're building a base for the sauce.
- Diced tomatoes: Drained so they don't water down the pasta, they add tangy bursts throughout.
- Black beans: Rinse them well to get rid of that canned taste, and they'll blend right into the creamy, cheesy sauce.
- Frozen corn: No need to thaw, just toss it in and it sweetens the whole dish.
- Chicken broth: This is what cooks the pasta right in the pan and infuses it with flavor from the inside out.
- Cheddar and Monterey Jack cheese: The combo melts into a creamy, stretchy blanket that holds everything together.
- Hot sauce: Optional, but a few shakes wake up all the other flavors if you like a little heat.
- Spring onions and cilantro: Fresh, bright, and essential for that final pop of color and flavor.
- Sour cream and lime wedges: The cool creaminess and sharp citrus cut through the richness and make every bite feel balanced.
Instructions
- Season the chicken:
- Toss the chicken pieces with smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper in a bowl until every piece is coated. Let it sit while you heat the pan so the spices have a moment to cling.
- Crisp the chicken:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers, then add the chicken in a single layer and let it sear without moving it for a few minutes. Flip and cook until golden and cooked through, about 6 to 8 minutes total, then set aside on a plate.
- Sauté the vegetables:
- Add another tablespoon of olive oil to the same skillet, then toss in the diced onion and bell pepper and cook until they soften and start to brown at the edges, about 3 to 4 minutes. Stir in the minced garlic and let it cook for just a minute until fragrant.
- Add the tomatoes, beans, and corn:
- Stir in the drained diced tomatoes, rinsed black beans, and frozen corn, mixing everything together so the vegetables are evenly distributed. Let it cook for a minute to warm through.
- Cook the pasta in the pan:
- Pour in the chicken broth and bring it to a simmer, then add the uncooked pasta and stir. Cover the skillet and let it cook for 12 to 14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Melt in the cheese:
- Reduce the heat to low and stir in half of the cheddar and Monterey Jack cheeses until they melt into the pasta and create a creamy sauce. Nestle the crispy chicken back into the pan and mix gently.
- Top and finish:
- Sprinkle the remaining cheese over the top, cover for 2 minutes to let it melt, or slide the pan under the broiler for a minute if you want a bubbly, golden crust. Garnish with sliced spring onions, chopped cilantro, sour cream, and lime wedges before serving.
Save The first time I served this, my brother scraped his plate clean and then asked if there was more in the pan. There wasn't, and he's still not over it. Now I make a double batch every time because this is the kind of dish that people come back for, even after they say they're full. It sits at the intersection of comfort and excitement, and that's a rare place for a weeknight dinner to land.
Make It Your Own
If you want more heat, toss in some diced jalapeños with the bell pepper or swap the Monterey Jack for pepper jack cheese. I've also used rotisserie chicken when I'm really short on time, just shred it and stir it in at the end with the cheese. You can swap the pasta for whole wheat or gluten-free versions, just keep an eye on the cooking time since they can vary. A squeeze of fresh lime over each plate right before eating makes everything taste brighter and more vibrant.
What to Serve It With
This dish is hearty enough to stand on its own, but a simple side salad with lime vinaigrette or a handful of tortilla chips and guacamole makes it feel like a full spread. I like to pour a cold lager or mix up a classic margarita if it's the weekend. Sometimes I'll set out extra sour cream, hot sauce, and sliced avocado so everyone can customize their bowl. It's the kind of meal that invites people to linger at the table a little longer.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to four days, and they reheat beautifully in the microwave or on the stovetop with a splash of broth to loosen things up. The chicken stays surprisingly crispy if you reheat it in a skillet over medium heat instead of the microwave. I've even eaten it cold straight from the fridge on a busy morning, and it still tastes like a win.
- Add a splash of chicken broth or water when reheating to bring back the creamy texture.
- Store the garnishes separately so they stay fresh and vibrant.
- Freeze individual portions in freezer-safe containers for up to two months, just thaw overnight in the fridge before reheating.
Save This is the kind of recipe that makes you feel capable in the kitchen, even on nights when you're running on fumes. It's bold, it's cheesy, and it's done in under an hour, which is pretty much everything you need from a weeknight dinner.
Recipe Guide
- → Can I use boneless chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully and stay juicier during cooking. Cut them into similar bite-sized pieces and follow the same seasoning and cooking method. They may take 1-2 minutes longer to cook through.
- → How do I prevent the pasta from becoming mushy?
Use uncooked pasta added directly to the simmering liquid and stir occasionally to prevent sticking. Cook for 12-14 minutes until al dente, checking after 12 minutes. The pasta continues cooking slightly from residual heat after removing from the stove.
- → What can I substitute for Monterey Jack cheese?
Pepper jack adds extra heat, while Oaxaca or fresh mozzarella provides creaminess. Colby Jack offers a mild flavor, and even extra sharp cheddar works if you want a deeper cheese taste. Any semi-firm melting cheese is suitable.
- → Is there a make-ahead option for this dish?
Prepare the seasoned chicken and chopped vegetables several hours ahead. However, assemble and cook the pasta just before serving to maintain texture. Leftovers reheat well in a skillet with a splash of chicken broth over medium heat.
- → How do I make this spicier?
Increase chili powder to 1 teaspoon, add minced jalapeños or diced serrano peppers, use pepper jack cheese instead of Monterey Jack, or stir in 1-2 teaspoons of hot sauce. Fresh jalapeño slices in the garnish also add heat and crunch.
- → Can I add vegetables to customize this dish?
Absolutely. Diced zucchini, fresh spinach, diced tomatoes, roasted poblano peppers, or sliced mushrooms all work well. Add heartier vegetables with the onion and pepper; tender ones like spinach go in near the end to prevent overcooking.