Smoky Blackened Chicken Penne with Roasted Poblano Cream Sauce

This pasta breaks all the rules in the best way. Instead of a traditional Italian sauce, we’re bringing Southwestern flair with blackened chicken, charred poblano peppers and a creamy Monterey Jack cheese sauce. The result is a smoky, savory and utterly satisfying dish that comes together in under 30 minutes.

Pre-cut chicken strips are seasoned with blackening spice and seared until perfectly smoky. Diced tomato and poblano add texture and a touch of heat, while the rich cheese sauce coats every piece of penne. It’s a fusion dinner that’s as convenient as it is delicious.

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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 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView 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. Bring a large pot of salted water to a boil. Wash and dry all produce. Core, deseed and dice the poblano into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Thinly slice garlic. Finely chop the tomato.
2. Pat chicken dry with paper towels. In a large bowl, toss chicken with a drizzle of olive oil, blackening spice and a few generous pinches of salt.
3. Once water is boiling, add penne and cook until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water, then drain and set aside.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and a pinch of salt. Cook without stirring until lightly charred, 3-4 minutes. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in scallion whites and garlic; cook until fragrant, 30 seconds to 1 minute. Stir in half the tomato and a pinch of salt. Reduce heat to medium-low.
5. Stir cream cheese and ⅓ cup reserved pasta water into the pan with chicken mixture. Add penne and cook, stirring, until well combined, 1-2 minutes. Turn off heat. Stir in Monterey Jack, stock concentrate, butter and hot sauce to taste. Stir until butter is melted. If pasta seems dry, add more pasta cooking water as needed. Season with salt and pepper.
6. Divide penne among bowls. Garnish with scallion greens and remaining tomato. Drizzle with extra hot sauce if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli or rigatoni works well.

What can I substitute for blackening spice?

Mix paprika, cayenne, garlic powder, onion powder, thyme and oregano.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat with a splash of water or milk.