Save It One‑Pot Chicken and Black Bean Pasta has saved many busy weeknights in my kitchen. This breezy recipe blends zesty spices with hearty chicken beans and corn all cloaked in melty cheese. Everything cooks together for an effortless but bold Tex-Mex dinner that delivers big on both flavor and comfort.
I first whipped this up after a long day without a dinner plan. The kids devoured it and my husband still calls it his ultimate comfort dinner. Try it and you may be asked for seconds too.
Ingredients
- Pasta: twelve ounces choose a sturdy pasta like penne or rotini for best texture and check labels for whole grain options for more fiber
- Shredded cooked chicken: one cup rotisserie chicken works great and saves time make sure chicken is moist not dry
- Black beans: one can drained and rinsed these add creaminess and plant protein look for low sodium brands if possible
- Corn: one can drained for little pops of sweetness use fire roasted if available for a bolder flavor
- Chicken broth: two cups brings everything together aim for low sodium broth for better flavor control
- Cumin: one teaspoon essential for Tex-Mex flavor freshly ground if you have it
- Chili powder: half teaspoon adds smoky warmth adjust for your spice level
- Shredded cheese: one cup cheddar or Monterey Jack brings creamy melt and richness shred your own for best meltability
Instructions
- Combine All Ingredients:
- Pour pasta chicken black beans corn broth cumin and chili powder into a large pot. Stir so everything is evenly distributed. Place the pot over medium-high heat. This step ensures spices coat every ingredient and lets all flavors blend from the start.
- Simmer the Pasta:
- Bring the mixture to a gentle simmer not a rapid boil. Lower the heat to medium. Cook uncovered stirring every couple of minutes so pasta does not stick to the bottom. Let everything bubble gently until pasta is tender but not mushy and most of the liquid is absorbed about twelve to fifteen minutes. You want a saucy texture that will hold the cheese well.
- Melt the Cheese:
- Once pasta is cooked remove the pot from the heat. Sprinkle shredded cheese evenly over the top. Stir slowly until cheese fully melts and coats the pasta making it irresistibly creamy. Serve immediately while hot and gooey.
Save It Cheddar cheese has always been my favorite part ever since my daughter tried to sneak extra handfuls on top every time we make this. I remember the first time we all gathered around the table after a hectic afternoon and this one pot pasta brought us together with smiles and easy conversation.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to three days. For best texture add a splash of broth when reheating to loosen up the sauce. This dish also freezes nicely for up to two months just cool completely before portioning into freezer bags.
Ingredient Substitutions
Swap cooked turkey or shredded pork if you do not have chicken. For a vegetarian spin use veggie broth and your favorite plant based cheese. Try pinto beans or kidney beans if black beans are not on hand. Any shredded cheese that melts smoothly works if you want to experiment.
Serving Suggestions
Garnish with fresh cilantro chopped scallions or sliced jalapeños. Sliced avocado or a dollop of Greek yogurt or sour cream adds creaminess and contrast. Serve with a crisp green salad or warmed tortillas for a heartier spread.
Cultural and Seasonal Spin
Inspired by Tex-Mex kitchens this dish combines familiar southwestern flavors with the simplicity of American weeknight cooking. In summer I swap canned corn for fresh cut straight from the cob and toss in diced zucchini or bell peppers.
Seasonal Adaptations
Top with fresh tomatoes in summertime. Stir in baby kale or spinach during the last few minutes for extra greens. Add a squeeze of lime juice right before serving for extra brightness.
Success Stories
A friend once cooked this for a college study group and said it disappeared before anyone could ask for seconds. My neighbor who claims to be a pasta skeptic asks for this after every little league game.
Freezer Meal Conversion
To freeze cool the cooked pasta to room temperature then pack in meal-size portions in freezer bags or containers. Defrost overnight in the fridge and reheat gently on the stove with a little extra broth to refresh the sauce.
Save It This pasta makes weeknights feel special with almost no effort. Share it fresh and hot and enjoy lots of smiles at the table.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, any short pasta shape such as penne, fusilli, or rotini works well in this dish.
- → How can I make this meal vegetarian?
Substitute the chicken with extra beans or cooked veggies and use vegetable broth and vegan cheese.
- → What cheese is best for topping?
Sharp cheddar or Monterey Jack melt well and deliver a rich, creamy texture.
- → Can I prepare this ahead of time?
It’s best served hot, but leftovers reheat nicely in the microwave or on the stovetop with a splash of broth.
- → How do I add extra vegetables?
Add bell peppers, spinach, or zucchini to the pot along with the corn for extra flavor and nutrition.
- → How spicy is this dish?
The spice level is mild, but you can increase chili powder or add jalapeños to boost heat.