Smoky Blackened Chicken Penne with Roasted Poblano and Monterey Jack

This isn’t your ordinary pasta dish. We’re trading traditional Italian flavors for a Southwestern twist that’s bold, creamy and utterly satisfying. Blackened chicken strips bring smoky heat, while charred poblano pepper adds a subtle earthiness. Tossed with penne in a luscious Monterey Jack cheese sauce, every bite is a delicious surprise.

Ready in about 30 minutes, this one-pan meal is perfect for busy weeknights when you crave something comforting but exciting. The creamy sauce comes together quickly and the blackening spice gives the chicken a beautiful crust. Garnish with fresh diced tomato for a pop of color and brightness.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView 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, core, deseed and dice the poblano into ½-inch pieces. Halve, peel and finely dice half the onion. 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 strips dry with paper towels, then 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. Reserve ½ cup of 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 poblano and a pinch of salt. Cook undisturbed until lightly charred, 3-4 minutes. Add the chicken in a single layer along with the diced onion. Cook, stirring occasionally, until the chicken is browned and cooked through, 4-6 minutes. Stir in the garlic and cook until fragrant, 1-2 minutes. Stir in half the chopped tomato and a pinch of salt. Reduce the heat to medium-low.
5. Stir the cream cheese and ⅓ cup of the reserved pasta cooking water into the pan with the chicken and vegetables. Add the drained penne and cook, stirring, until everything is 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 melts and the sauce is creamy. Season with salt and pepper. If the sauce seems thick, add more pasta cooking water a splash at a time until desired consistency is reached.
6. Divide the pasta among bowls or plates. Garnish with the remaining diced tomato. Drizzle with additional hot sauce if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Absolutely! Any short pasta like rigatoni, fusilli or farfalle works well in this recipe.

Is there a substitute for blackening spice?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, thyme and oregano. Use about 1 tablespoon.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and shredded vegan cheese and substitute the butter with a plant-based alternative.