Blackened Chicken Penne

Overview

This pasta may break the rules, but it does so deliciously. Instead of taking the traditional Italian route, we’re mixing things up with bold Southwestern flair. Strips of juicy chicken breast are coated in smoky blackening spices and pan-seared to perfection. Poblano peppers and Roma tomatoes add freshness and texture, while a luscious Monterey Jack and cream cheese sauce wraps around every bite of penne like a cozy blanket. It’s a fun and flavorful twist on creamy pasta night that’s sure to be a crowd-pleaser.

This recipe is inspired by HelloFresh, which we originally used to make this at home.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~25 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Chicken Breast (cooked)	30 oz (850 g)	~1,470 kcal	FatSecret
Penne Pasta (dry)	18 oz (510 g)	~1,890 kcal	FatSecret
Cream Cheese	12 tbsp (6 oz / 170 g)	~582 kcal	FatSecret
Monterey Jack Cheese	¾ cup (3 oz / 85 g)	~285 kcal	FatSecret
Olive Oil	~3 tbsp (42 g)	~360 kcal	FatSecret
Tomatoes	3 Roma (225 g)	~50 kcal	FatSecret
Poblano Peppers	3 peppers (400 g)	~80 kcal	FatSecret
Onion	½ large (100 g)	~40 kcal	FatSecret
Chicken Stock Concentrate	3 packets (48 g)	~60 kcal	Estimated (varies by brand)
Hot Sauce	3 tsp (15 g)	~15 kcal	Estimated (varies by brand)

Total (approx): 4,832 kcal
Per serving (6 servings): ~805 kcal

Ingredients

Produce

• 3 cloves garlic (thinly sliced)
• 3 Roma tomatoes (finely chopped)
• 3 poblano peppers (diced into ½-inch pieces)
• 1 large yellow onion (finely diced)

Pantry

• 3 tbsp blackening spice
• 3 tsp hot sauce (plus more for garnish)
• 18 oz penne pasta
• 3 packets chicken stock concentrate (or 16.5 oz liquid)
• Olive oil
• Salt & pepper

Dairy

• 12 tbsp cream cheese
• ¾ cup Monterey Jack cheese

Protein

• 30 oz chicken breast (chopped into bite-sized pieces)

Instructions

Step 1: Prep

1. Bring a large pot of salted water to a boil.
2. Wash and dry all produce.
3. Core, deseed, and dice poblano peppers.
4. Halve, peel, and finely dice onion.
5. Peel and thinly slice garlic.
6. Finely chop Roma tomatoes.

Step 2: Season Chicken

1. In a large bowl, mix a generous drizzle of olive oil with blackening spice and a few big pinches of salt.
2. Pat chicken dry with paper towels, add to the bowl, and toss to coat.

Step 3: Cook Pasta

1. Add penne to the boiling water and cook until al dente, 9–11 minutes.
2. Reserve 1 cup pasta water.
3. Drain pasta and set aside.

Step 4: Cook Chicken & Veggies

1. Heat a drizzle of olive oil in a large pan over medium-high heat.
2. Add diced poblanos and a pinch of salt; cook undisturbed until charred, 3–4 minutes.
3. Add chicken and diced onion; cook until chicken is browned and cooked through, 4–6 minutes.
4. Stir in garlic; cook 1–2 minutes until fragrant.
5. Add half the tomatoes and a pinch of salt. Reduce heat to medium-low.

Step 5: Make Sauce & Combine

1. Stir in cream cheese and 1 cup reserved pasta water.
2. Add cooked penne and stir until well combined, 1–2 minutes.
3. Turn off heat.
4. Stir in Monterey Jack cheese, chicken stock concentrate, 2 tbsp butter, and hot sauce to taste.
5. Add more pasta water as needed until sauce is creamy and coats pasta.

Step 6: Finish & Serve

1. Divide pasta between bowls or plates.
2. Garnish with remaining tomatoes and a drizzle of hot sauce, if desired.
3. Serve immediately and enjoy!

Notes

• A squeeze of fresh lime adds brightness if you have one on hand.
• For more heat, use pepper jack cheese or a dash of cayenne in the seasoning.
• Pasta water is liquid gold! Don’t skip reserving it for a silky, clingy sauce.