Blackened Chicken Penne with Charred Poblano and Monterey Jack

This pasta breaks the rules in the best way. Instead of a traditional Italian route, we’re mixing things up with a jumble of Southwestern flavors. Tender chicken breast strips are seasoned with blackening spices and pan-seared until perfectly smoky and savory. Charred poblano pepper and diced tomato add texture and unconventional flair, while a creamy Monterey Jack cheese sauce brings supreme richness to every bite of penne.

Ready in just 25 minutes, this one-pan wonder is a quick weeknight dinner that doesn’t skimp on flavor. The heat from the blackening spice and a touch of hot sauce is balanced by the cool, creamy cheese sauce. It’s a satisfying meal that’s sure to become a new favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

6 ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente, about 10-12 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, pat chicken dry and season with blackening spice, salt and pepper. Dice onion, mince garlic, dice tomato and thinly slice long green pepper.
3. Heat a large skillet over medium-high heat. Add a drizzle of oil, then cook chicken until browned and cooked through, about 4-5 minutes per side. Transfer to a plate.
4. In the same skillet, add a bit more oil if needed. Cook onion and green pepper until softened and charred in spots, about 3-4 minutes. Add garlic and cook 30 seconds.
5. Reduce heat to medium-low. Add cream cheese, chicken stock concentrate and hot sauce. Stir until cream cheese melts and sauce is smooth. If too thick, add a splash of reserved pasta water.
6. Return chicken to skillet along with any juices. Add cooked penne and diced tomato. Toss to coat. Sprinkle Monterey Jack cheese over top and stir until melted and creamy. Season with salt and pepper to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like rigatoni or fusilli works well. Adjust cooking time according to package directions.

Can I substitute the chicken?

Absolutely. Shrimp or tofu are great alternatives. Adjust cooking time as needed.

Is this dish spicy?

It has a moderate kick from the blackening spice and hot sauce. For a milder version, reduce the hot sauce or use a mild chili powder.