Blackened Chicken Penne with Charred Poblano and Monterey Jack

This blackened chicken penne breaks all the pasta rules in the best way. Instead of a traditional Italian sauce, we’re bringing Southwestern flair with smoky blackened chicken, charred poblano pepper and a creamy Monterey Jack cheese sauce. It’s a bold, comforting dish that comes together in under 30 minutes.

Juicy chicken strips are seasoned with blackening spice and seared until perfectly smoky. Tossed with tender penne, diced tomato and a luscious cheese sauce, every bite is packed with flavor. This is the kind of pasta that makes weeknight dinners feel special.

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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. 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 about ½ cup of pasta cooking water, then drain the pasta and set aside.
4. While the pasta cooks, heat a drizzle of olive oil in a large skillet over medium-high heat. Add the diced poblano and a pinch of salt. Cook without stirring until the poblano is lightly charred, about 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; cook until fragrant, 30-60 seconds. Stir in half of the chopped tomato and a pinch of salt. Reduce the heat to medium-low.
5. Stir the cream cheese and ⅓ cup of the reserved pasta water into the skillet with the chicken mixture. Add the cooked penne and cook, stirring, until everything is well combined, 1-2 minutes. Turn off the heat. Stir in the Monterey Jack cheese, chicken stock concentrate, butter and hot sauce to taste. Continue stirring until the butter has melted and the sauce is creamy. If needed, add more reserved pasta water a splash at a time to reach your desired consistency. Season with salt and 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.

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.

What can I substitute for blackening spice?

You can make your own with paprika, cayenne, garlic powder, onion powder, thyme and oregano. Or use Cajun seasoning as a substitute.

Is this dish spicy?

It has a moderate kick from the blackening spice and hot sauce. You can reduce the hot sauce or use a mild version to tone it down.