Blackened Chicken Penne with Charred Poblano and Monterey Jack Cheese

This pasta dish breaks all the rules in the best way possible. Instead of sticking to traditional Italian flavors, we’ve blended Southwestern flair with creamy comfort. Blackened chicken strips bring smoky heat, while charred poblano pepper and fresh tomato add texture and brightness. A luscious Monterey Jack cheese sauce ties it all together, coating every piece of penne.

Ready in under 30 minutes, this recipe is perfect for a quick weeknight dinner that feels special. The blackening spice gives the chicken a deep, savory crust and the creamy sauce balances the heat beautifully. Serve it hot and watch it disappear!

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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

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

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, prepare the poblano pepper: cut off the stem, remove the seeds and dice the pepper into small pieces. Mince the garlic. Dice the tomato. Thinly slice the scallions, separating white and green parts.
3. Pat the chicken breast dry with paper towels. In a bowl, toss the chicken with the blackening spice until evenly coated.
4. Heat a large skillet over medium-high heat. Add a drizzle of oil, then add the seasoned chicken. Cook without stirring for 2-3 minutes until seared, then stir and cook until cooked through, about 3-4 minutes more. Transfer chicken to a plate.
5. In the same skillet, add the diced poblano and cook for 2-3 minutes until charred and softened. Add the garlic and cook for 30 seconds until fragrant.
6. Reduce heat to medium-low. Add the cream cheese, chicken stock concentrate and hot sauce to the skillet. Stir until cream cheese is melted and sauce is smooth. If too thick, add a splash of reserved pasta water.
7. Return the chicken to the skillet. Add the cooked penne, diced tomato and half the scallion greens. Toss everything together until well coated in the sauce. If needed, add more pasta water to loosen.
8. Remove from heat. Sprinkle the Monterey Jack cheese over the top and stir until melted and creamy. Taste and adjust seasoning with salt and pepper.
9. Serve in bowls, garnished with remaining scallion greens.

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.

Is this dish very spicy?

It has a mild to medium heat from the blackening spice and hot sauce. For less heat, reduce the hot sauce or use a milder spice blend.

Can I make this dairy-free?

You can substitute the cream cheese and Monterey Jack with dairy-free alternatives, but the flavor and texture will change.