Southwest Blackened Chicken Penne with Charred Poblano and Monterey Jack

This Southwestern-style pasta is a delicious departure from tradition. Juicy chicken strips are coated in a smoky blackening spice, then seared until perfectly charred. Combined with tender penne, charred poblano peppers and a rich Monterey Jack cheese sauce, every bite is packed with bold flavor.

Ready in just 25 minutes, this one-pan meal is perfect for busy weeknights. The creamy sauce comes together quickly with cream cheese and Monterey Jack, while a touch of hot sauce adds a subtle kick. Garnish with fresh scallions and diced tomato for a vibrant finish.

Log in to save recipes and build weekly shopping lists.

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 the scallions, separating whites from greens. Thinly slice the garlic. Finely chop the tomato.
2. Pat the chicken dry with paper towels. Place in a large bowl with a drizzle of olive oil, the blackening spice and a few big pinches of salt; toss to coat evenly.
3. Once the water boils, add the penne and cook until al dente, 9-11 minutes. Scoop out and reserve ½ cup of pasta cooking water, then drain the pasta and set aside.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the poblano and a pinch of salt. Cook without stirring until the poblano begins to char, about 3 minutes. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5 minutes. Stir in the scallion whites and garlic; cook until fragrant, about 1 minute. Stir in half the tomato and a pinch of salt.
5. Reduce the heat to medium-low. Add the cream cheese and ⅓ cup of the reserved pasta water; stir until thoroughly combined. Add the cooked pasta and cook, stirring, until well combined, 1-2 minutes. Turn off the heat. Stir in the Monterey Jack cheese, chicken stock concentrate, half the hot sauce (or to taste) and the butter. Stir until the butter melts and the sauce is smooth. If the sauce seems dry, add more pasta water. Season with salt and pepper to taste.
6. Divide the pasta among bowls or plates. Garnish with the scallion greens and remaining tomato. Drizzle with any remaining hot sauce, if desired.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

Can I substitute the chicken?

Try shrimp or tofu for a different protein. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk.