Blackened Chicken Pasta with Charred Green Pepper and Monterey Jack

This pasta recipe breaks the rules in the best way. Instead of traditional Italian flavors, it brings together bold Southwestern ingredients for a dish that’s smoky, creamy and utterly satisfying. Blackened chicken is seared until perfectly spiced, then tossed with tender penne, charred green pepper and a rich Monterey Jack cheese sauce.

Diced tomato and scallions add freshness and crunch, while a touch of hot sauce gives it a gentle kick. It’s a quick, one-pan meal that’s sure to become a weeknight favorite.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

7 ounce Gluten-Free Fresh Fusilli PastaView ingredient guideLike ingredientDislike ingredient

ounce Penne PastaView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView 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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry the produce. Core, deseed and dice the green pepper into ½-inch pieces. Trim and thinly slice the scallions, separating whites from greens. Peel and thinly slice the garlic. Finely chop the tomato.
2. In a large bowl, combine a drizzle of olive oil, the blackening spice and a few generous pinches of salt. Add the chopped chicken breast and toss to coat evenly.
3. Once the water is boiling, add the penne pasta. Cook until al dente, about 9-11 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
4. While the pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced green pepper and a pinch of salt. Cook without stirring until lightly charred, 3-4 minutes. Add the seasoned chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in the scallion whites and garlic; cook until fragrant, about 1 minute. Add half of the chopped tomato and a pinch of salt; reduce heat to medium-low.
5. Stir in the cream cheese and ⅓ cup of the reserved pasta cooking water. Add the drained penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off the heat. Add the Monterey Jack cheese, chicken stock concentrate, butter and hot sauce to taste; stir until the butter is melted and the sauce is creamy. If needed, add more reserved cooking water a splash at a time to reach desired consistency. Season with salt and black pepper.
6. Divide the pasta among bowls or plates. Garnish with the scallion greens and remaining diced tomato. Drizzle with additional hot sauce if desired. Serve immediately.

Recipe Tips

FAQ

Can I use regular pasta instead of gluten-free?

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

What can I substitute for blackening spice?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, thyme and black pepper.

Can I make this dish ahead?

This pasta is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water or milk.