Save The rain was coming down sideways when I got home last Tuesday, the kind of weather that makes you want something bubbling and hot in the oven. I stood in my kitchen, staring at a container of leftover rotisserie chicken and half a bag of pasta, when this ridiculous mash-up idea struck. Two worlds colliding in my 9x13 pan. Sometimes the best dinners happen when you stop overthinking and just start throwing things together.
My roommate walked in mid-chop, nose twitching at the cumin and bell peppers hitting the hot pan. She raised an eyebrow at the pasta boiling away next to the chicken mixture. By the time it came out of the oven, bubbling and golden, we were both hovering over the counter with forks, abandoning all pretense of waiting for it to cool. That pan was empty in twenty minutes flat.
Ingredients
- Penne or rigatoni pasta: 300 g (10 oz) The sturdy shapes grab onto the sauce and hold up beautifully under the broiler, though any short pasta will work in a pinch
- Cooked chicken breast: 2 cups (about 300 g) Rotisserie chicken is your shortcut here, already seasoned and tender, but leftover baked or poached chicken works perfectly too
- Black beans: 1 can (400 g/15 oz) Rinse them thoroughly to remove the starchy liquid so your bake stays creamy rather than mushy
- Corn kernels: 1 cup (150 g) Fresh corn adds sweetness and texture, but frozen works fine, just thaw and pat dry before adding
- Red bell pepper: 1 small, diced Adds a pop of color and sweetness that balances the spices beautifully
- Onion: 1 small, finely chopped Yellow onion mellows as it cooks, becoming a sweet backbone for the whole dish
- Tomato salsa: 2 cups (500 ml) This is your sauce base, so use one you actually like eating with chips, mild or spicy depending on your crowd
- Sour cream: 1/2 cup (120 ml) Swirl it in at the end for tanginess that cuts through all that cheese and brings everything together
- Cheddar cheese: 1 1/2 cups (150 g), shredded Sharp cheddar gives the most flavor, but medium works if you prefer things milder
- Monterey Jack cheese: 1/2 cup (50 g), shredded This melts into a creamy pool that holds the toppings together
- Ground cumin: 1 tsp Toast it briefly in the dry pan before adding the onions to wake up its essential oils
- Chili powder: 1 tsp Check the label, some blends are saltier than others, and adjust your salt accordingly
- Smoked paprika: 1/2 tsp This is the secret ingredient that makes people ask what that smoky note is
- Salt: 1/2 tsp Go easy if your salsa and cheese are already salty
- Black pepper: 1/4 tsp Freshly cracked makes a noticeable difference
- Fresh cilantro, chopped: Optional garnish but it adds a bright, fresh finish against the rich bake
- Sliced jalapeños: Optional for heat lovers who want that extra kick on top
- Lime wedges: Optional A squeeze right before serving cuts through the cheese and wakes up all the flavors
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and give a large baking dish (about 9x13 inches or 23x33 cm) a light coating of oil or cooking spray
- Cook the pasta:
- Boil it in salted water until just al dente, maybe a minute shy of package directions since it will finish cooking in the oven
- Build your flavor base:
- Sauté the onion and bell pepper in a large skillet over medium heat for 3-4 minutes until softened and fragrant
- Add the protein and beans:
- Toss in the chicken, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper, stirring for 2 minutes to let the spices bloom
- Make it saucy:
- Stir in the salsa and sour cream until everything is coated and creamy, then remove from heat
- Combine everything:
- Mix the cooked pasta with the chicken mixture in a large bowl, then add 1 cup cheddar and 1/4 cup Monterey Jack, stirring until the cheese starts to melt
- Assemble the bake:
- Transfer the mixture to your prepared baking dish and sprinkle the remaining cheese evenly across the top
- Bake until bubbly:
- Slide it into the oven for 20-25 minutes until the cheese is melted and starting to turn golden in spots
- Let it rest:
- Wait 5 minutes before serving so the sauce thickens slightly and portions hold their shape better
- Garnish and serve:
- Top with fresh cilantro, sliced jalapeños, and lime wedges if you are using them, and serve while still steaming hot
Save My sister called halfway through my first batch, demanding to know what smelled so good. She was over within the hour with store-bought salsa and extra cheese, claiming she had helped invent this masterpiece. We ate standing up at the counter, forks scraping the pan, plotting which toppings we would add next time.
Making It Your Own
The beauty of this dish is how forgiving it is. Swap in turkey or ground beef, use pepper jack instead of cheddar, add a can of diced green chilies. I have made it with whatever pasta was lurking in the back of the cupboard, and it has never let me down.
Make-Ahead Magic
You can assemble everything up to a day ahead, cover it tightly, and refrigerate until you are ready to bake. Just add an extra 5-10 minutes to the baking time since it will be starting from cold. Leftovers reheat beautifully, and I have been known to eat them cold for breakfast.
What to Serve Alongside
A crisp green salad with a lime vinaigrette cuts through the richness perfectly. Some warm tortillas on the side never hurt either, for scooping up every last bite. If you are feeding a crowd, maybe some guacamole and extra chips to start.
- Keep sliced jalapeños on the table so heat lovers can add more to their portion
- Pass the hot sauce at the table, some people always want more spice than others
- Set out extra lime wedges, that acid is what makes all the flavors pop
Save This is the kind of dinner that makes people feel cared for, even when you barely had energy to cook. Comfort in a pan, really.
Recipe Questions & Answers
- → Can I use raw chicken instead of cooked?
Yes, you can use raw chicken breast. Cut it into bite-sized pieces and cook it in the skillet for 6-8 minutes until golden and cooked through before adding the other ingredients. This adds an extra 10-15 minutes to your preparation time.
- → What type of salsa works best?
Tomato-based salsa works wonderfully for this dish. You can use mild salsa for a gentler flavor or spicy salsa for more heat. Adjust based on your preference and family's tolerance for spice. Store-bought salsa is convenient and works great.
- → How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 180°C (350°F) oven covered with foil for 15-20 minutes until heated through. The dish also freezes well for up to 2 months and can be thawed and reheated similarly.
- → What are good substitutions for chicken?
Ground beef, cooked turkey, or shredded pork work excellently as substitutes. For a vegetarian version, increase the black beans and corn, or add diced zucchini and additional bell peppers. Adjust cooking times accordingly if using raw meat alternatives.
- → Can I make this gluten-free?
Absolutely. Simply use gluten-free pasta in place of regular penne or rigatoni. Ensure your salsa and all other ingredients are certified gluten-free if you have celiac disease or gluten sensitivity. The rest of the dish is naturally gluten-free.
- → How do I prevent a dry pasta bake?
Cook the pasta just until al dente, as it will continue cooking in the oven. Don't overcook it beforehand. The salsa and sour cream provide moisture, so ensure you're using the full amount. If it seems dry before baking, add an extra splash of salsa or a bit of broth.