Blackened Chicken Penne with Charred Poblano and Monterey Jack Cheese

This blackened chicken penne breaks all the pasta rules in the best way. Instead of traditional Italian flavors, we’re bringing bold Southwestern flair to your dinner table. Juicy chicken strips are seasoned with a smoky blackening spice blend, then seared until perfectly charred. Poblano pepper and fresh tomato add texture and a touch of heat, while a luscious Monterey Jack cheese sauce coats every piece of penne.

This recipe is all about convenience without sacrificing flavor. With pre-portioned ingredients and simple steps, you can have a restaurant-quality meal on the table in about 35 minutes. The creamy, slightly spicy sauce paired with the charred vegetables and tender chicken makes this a weeknight winner that’s sure to become a family favorite.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, halve the poblano pepper lengthwise and remove seeds. Dice into 1/2-inch pieces. Dice tomato into 1/2-inch pieces. Thinly slice scallions, separating white and green parts. Mince garlic.
3. Pat chicken dry with paper towels. In a bowl, toss chicken with blackening spice, salt and pepper until evenly coated.
4. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook without stirring for 2-3 minutes until browned. Flip and cook 2-3 minutes more until cooked through. Transfer to a plate.
5. Reduce heat to medium. Add butter to the skillet. Once melted, add poblano pieces and cook, stirring occasionally, until charred and tender, about 4-5 minutes. Add white parts of scallions and garlic; cook 30 seconds until fragrant.
6. Stir in cream cheese, chicken stock concentrate, hot sauce and 1/4 cup reserved pasta water. Whisk until smooth and creamy. Add Monterey Jack cheese and stir until melted. If too thick, add more pasta water a tablespoon at a time.
7. Return chicken to the skillet. Add drained penne and diced tomato. Toss everything together until well coated and heated through, about 1-2 minutes.
8. Serve in bowls, garnished with green scallion tops. Enjoy hot.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like fusilli, rigatoni or ziti works well. Adjust cooking time according to package directions.

What can I substitute for poblano pepper?

A green bell pepper will give a milder flavor or use an Anaheim pepper for a similar mild heat.

Is this recipe spicy?

It has a mild to moderate kick from the blackening spice and hot sauce. For less heat, reduce the blackening spice or omit the hot sauce.