Blackened Chicken Penne with Charred Poblano and Monterey Jack

This pasta recipe breaks the rules in the best way possible. Instead of sticking to traditional Italian flavors, we’ve infused it with a Southwestern flair that’s both smoky and creamy. The chicken strips are seasoned with a blackening spice blend, then pan-seared until perfectly charred. Paired with tender penne, charred poblano peppers and a luscious Monterey Jack cheese sauce, every bite is a delicious surprise.

The addition of diced tomato and scallions adds freshness and texture, while a touch of hot sauce gives it a subtle kick. This dish is quick enough for a weeknight dinner but impressive enough to serve guests. Get ready to enjoy a fusion of flavors that will have you coming back for seconds.

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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. Wash and dry all produce. Core, deseed and dice the poblano into 1/2-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 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
4. Meanwhile, 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 the poblano is 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, cooking until fragrant, about 1 minute. Add half of the chopped tomato and a pinch of salt, then reduce the heat to medium-low.
5. Stir in the cream cheese and 1/3 cup of the reserved pasta water until smooth. 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 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 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, thyme and oregano. Use about 1 tablespoon.

Is this dish very spicy?

The blackening spice adds a mild to moderate heat, but you can control the spice level by adjusting the amount of hot sauce.