Blackened Chicken Penne with Charred Poblano and Monterey Jack Cream Sauce

This pasta recipe breaks the rules in the best way possible. Instead of sticking to traditional Italian flavors, we’ve fused Southwestern flair with creamy comfort. Blackened chicken strips bring smoky heat, while charred poblano peppers add a subtle earthiness. A rich Monterey Jack cheese sauce coats every penne noodle, making this dish irresistibly creamy with a kick.

Perfect for a weeknight dinner that feels special, this one-pan meal comes together quickly. The combination of blackening spice, creamy cheese and fresh tomato creates a balanced, satisfying dish that will have everyone asking for seconds.

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. Meanwhile, wash and dry all produce. Core, deseed and dice the poblano into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Thinly slice the garlic. Finely chop the tomato.
2. Pat the chicken dry with paper towels. In a large bowl, toss the chicken with a drizzle of olive oil, the blackening spice and a generous pinch of salt.
3. Once the water is boiling, add the penne and cook until al dente, 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 poblano and a pinch of salt. Cook without stirring until lightly charred, 3-4 minutes. Add the chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Stir in the scallion whites and garlic and cook until fragrant, about 1 minute. Stir in half of the chopped tomato and a pinch of salt. Reduce the 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 well 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 has melted and the sauce is creamy. If needed, add more reserved pasta water a splash at a time to reach the desired consistency. Season with salt and pepper.
6. Divide the pasta among bowls or plates. Garnish with the scallion greens and remaining chopped tomato. Drizzle with extra hot sauce if desired and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

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

What can I substitute for blackening spice?

Make your own by combining 1 teaspoon paprika, ½ teaspoon cayenne, ½ teaspoon garlic powder, ½ teaspoon onion powder and ¼ teaspoon each of dried thyme and oregano.

Can I make this dish dairy-free?

You can substitute the cream cheese and Monterey Jack with dairy-free alternatives, but the flavor and texture will change. Use a plant-based butter and omit the cheese or use a vegan shred.