Blackened Chicken Penne with Charred Poblano and Monterey Jack

This pasta breaks all the rules in the best way possible. Instead of sticking to traditional Italian flavors, we’ve blended Southwestern flair into every bite. Pre-cut chicken breast strips are coated in blackening spices and seared until smoky and savory, then tossed with penne in a rich Monterey Jack cheese sauce.

Charred poblano pepper and fresh diced tomato add texture and a touch of heat, while the creamy sauce brings everything together. It’s a quick, satisfying dinner that proves fusion cooking can be both simple and delicious.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 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 and green parts. Peel and thinly slice the garlic. Finely chop the tomato.
2. Pat the chicken breast strips dry with paper towels. In a large bowl, toss the chicken with a drizzle of olive oil, the blackening spice and a few generous pinches 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 diced 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, then reduce the heat to medium-low.
5. Stir in the cream cheese and ⅓ cup of the reserved pasta cooking water. Add the cooked 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 is melted and the sauce is creamy. If needed, add more reserved pasta water a splash at a time to achieve a smooth 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 and serve.

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 by combining paprika, cayenne, garlic powder, onion powder, dried thyme and a pinch of salt and pepper.

Is this recipe spicy?

It has a mild to moderate kick from the blackening spice and hot sauce. You can reduce the hot sauce or omit it for a milder dish.