Blackened Chicken Penne

Overview

This pasta may break the rules, but it does so deliciously: Instead of going the traditional Italian route, we mix things up with bold Southwestern flavors. Chicken breast strips are seasoned with blackening spices and tossed in the pan until perfectly smoky and savory. Poblano pepper and diced tomato add texture and flair, while a creamy Monterey Jack cheese sauce brings supreme richness to the penne.

This meal is inspired by Hello Fresh, which we originally used to make this in the past.

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

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Chicken Breast (cooked)	30 oz	1,470 kcal	FatSecret
Penne Pasta (dry)	18 oz	2,262 kcal	FatSecret
Cream Cheese	4 tbsp (~2 oz)	198 kcal	Nutritionix
Parmesan Cheese	2.25 oz	258 kcal	FatSecret
Olive Oil	2 tbsp	239 kcal	FatSecret
Long Green Peppers	3 medium	75 kcal	FatSecret
Roma Tomatoes	3 medium	66 kcal	FatSecret
Garlic	3 cloves	13 kcal	FatSecret
Scallions	6 stalks	30 kcal	FatSecret
Hot Sauce	3 tsp	15 kcal	Nutritionix
Chicken Stock Concentrate	5.5 oz	~30 kcal	Estimated
Total (for 6 servings)		4,656 kcal
Per Serving		~776 kcal

Ingredients

Produce

• 6 Scallions
• 3 Cloves of Garlic
• 3 Roma Tomatoes
• 3 Long Green Peppers

Pantry

• 3 tbsp Blackening Spice (Seasoning)
• 3 tsp Hot Sauce
• 18 oz Penne Pasta
• 5.5 oz Chicken Stock (or 1 concentrate)
• Olive Oil
• Salt & Pepper

Dairy

• 4 tbsp Cream Cheese
• 2.25 oz Parmesan Cheese

Protein

• 30 oz Chopped Chicken Breast

Instructions

1. Prep the Ingredients:

   • Bring a large pot of salted water to a boil.
   • Wash and dry produce.
   • Core, deseed, and dice green peppers into ½-inch pieces.
   • Halve, peel, and finely dice half an onion (if using).
   • Peel and thinly slice garlic.
   • Finely chop the Roma tomatoes.

2. Season the Chicken:

   • In a large bowl, combine a large drizzle of olive oil, Blackening Spice, and a few big pinches of salt.
   • Pat chicken dry with paper towels, then add to the bowl and turn to coat.

3. Cook the Pasta:

   • Once water is boiling, add penne and cook, stirring occasionally, until al dente (9–11 minutes).
   • Reserve ½ cup pasta cooking water, then drain and set aside.

4. Cook the Vegetables and Chicken:

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

5. Make the Sauce:

   • Stir cream cheese and ⅓ cup reserved pasta cooking water into the pan with the chicken and veggie mixture.
   • Add the drained penne; stir until thoroughly combined, about 1–2 minutes.
   • Turn off heat.
   • Add Parmesan cheese, chicken stock concentrate, 2 tbsp butter, and as much hot sauce as you like; stir until butter melts.
   • TIP: If needed, stir in more reserved pasta water a splash at a time until the pasta is coated in a creamy sauce.

6. Finish and Serve:

   • Divide pasta between bowls or plates.
   • Garnish with the remaining tomatoes and an extra drizzle of hot sauce if desired.
   • Serve immediately.

💡 Notes

• For extra flavor, squeeze a little lime over the finished dish if you have some on hand.
• Monterey Jack cheese can be substituted with mozzarella for a different creamy texture.