Blackened Chicken Penne with Creamy Monterey Jack Sauce

This pasta dish breaks the rules in the best way possible. Instead of sticking to traditional Italian flavors, we’ve blended Southwestern flair with creamy comfort. Pre-cut chicken breast strips are seasoned with a smoky blackening spice and seared until perfectly charred, while green pepper and diced tomato add texture and freshness.

The star of the show is the luscious Monterey Jack cheese sauce, made extra creamy with a touch of cream cheese. Tossed with al dente penne, every bite is a harmony of smoky, savory and creamy. It’s a quick, satisfying dinner that brings something unexpected to the table.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit 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 PHILADELPHIA® 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, core and deseed the green pepper, then dice into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops. Peel and thinly slice the garlic. Finely chop the tomato.
2. In a large bowl, combine a drizzle of olive oil, the blackening spice and a few generous pinches of salt. Pat the chicken dry with paper towels, add to the bowl and toss to coat evenly.
3. Once the water is boiling, add the penne and cook until al dente, 9-11 minutes, stirring occasionally. 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 green pepper 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; cook until fragrant, about 1 minute. Add half of the chopped tomato and a pinch of salt, then reduce 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 is melted and the sauce is creamy. Season with salt and pepper. If the sauce is too thick, add more reserved pasta water a splash at a time.
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 immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Absolutely! Any short pasta like fusilli or rigatoni works well. Just adjust the cooking time according to the package directions.

Can I make this dish dairy-free?

You can substitute the cream cheese and Monterey Jack with dairy-free alternatives and use vegan butter. The flavor will be slightly different but still delicious.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or milk to restore creaminess.