Creamy Poblano Penne with Blackened Chicken and Monterey Jack

This creamy poblano penne brings together tender blackened chicken strips, lightly charred pepper, juicy tomato and a smooth Monterey Jack cheese sauce.

The sauce comes together right in the skillet with cream cheese, butter, shredded cheese and a splash of starchy pasta water, making the pasta glossy, rich and weeknight-friendly.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken Breast StripsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Bring a large pot of salted water to a boil. Core and seed the poblano, then dice it into 1/2-inch pieces. Trim and thinly slice the scallions, keeping the whites and greens separate. Thinly slice the garlic. Core and finely chop the tomato.
2. Pat the chicken breast strips dry with paper towels. Add them to a large bowl with a large drizzle of olive oil, the blackening spice and a few generous pinches of salt. Toss until the chicken is evenly coated.
3. When the water is boiling, add the penne. Cook until al dente, 11 to 13 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set it aside.
4. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced poblano and a pinch of salt. Let it cook undisturbed until it starts to char, about 3 minutes.
5. Add the seasoned chicken to the pan. Cook, tossing occasionally, until the chicken is no longer pink throughout, 3 to 5 minutes.
6. Stir in the scallion whites and sliced garlic. Cook until fragrant, about 1 minute. Add half of the chopped tomato and a pinch of salt, then stir to combine.
7. Reduce the heat to medium-low. Whisk in the cream cheese and 1/3 cup of the reserved pasta water until the mixture is well combined.
8. Turn off the heat. Add the drained penne, Monterey Jack cheese and butter. Stir until the butter melts and the sauce becomes smooth and creamy. If the sauce looks dry, add more reserved pasta water a little at a time. Season with salt and pepper.
9. Divide the pasta between bowls or plates. Garnish with the scallion greens and remaining chopped tomato. Add extra freshly cracked pepper if desired.

Recipe Tips

FAQ

How long does the penne take to cook?

Cook the penne in boiling salted water until al dente, 11 to 13 minutes.

Why should I save pasta water?

The reserved pasta water helps bring the cream cheese, butter and Monterey Jack into a smooth sauce. Start with 1/3 cup, then add more if the sauce seems dry.

When is the chicken done?

Cook the seasoned chicken strips until they are no longer pink throughout, about 3 to 5 minutes after adding them to the pan.

What garnishes go on top?

Finish each serving with the sliced scallion greens and the remaining chopped Roma tomato. Extra black pepper can be added for a spicier finish.

What allergens are in this recipe?

This recipe contains wheat from the penne pasta and milk from the cream cheese, Monterey Jack cheese and butter.