Blackened Chicken Penne
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Blackened Chicken Penne

Blackened Chicken Penne

with Charred Poblano & Monterey Jack Cheese

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


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time10 minutes


serving amount

1 unit

Poblano Pepper

1 unit

Yellow Onion

1 clove


1 unit

Roma Tomato

10 ounce

Chicken Breast Strips

1 tablespoon

Blackening Spice

6 ounce

Penne Pasta

(Contains Wheat)

4 tablespoon

Cream Cheese

(Contains Milk)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories870 kcal
Fat42 g
Saturated Fat20 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber7 g
Protein46 g
Cholesterol170 mg
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Large Bowl
Paper Towel
Large Pan



• Bring a large pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and finely dice half the onion (all for 4 servings). Peel and thinly slice garlic. Finely chop tomato.

Season 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; add to bowl and turn to coat.

Cook Pasta

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain and set aside.

Cook Veggies & Chicken

• While pasta cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add poblano and a pinch of salt. Cook, undisturbed, until lightly charred, 3-4 minutes. • Add chicken in a single layer and diced onion; cook, stirring occasionally, until chicken is browned and cooked through, 4-6 minutes. • Stir in garlic. Cook until fragrant, 1-2 minutes. • Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.

Toss Pasta

• Stir cream cheese and 1⁄3 cup reserved pasta cooking water (2⁄3 cup for 4 servings) into pan with chicken and veggie mixture. • Add drained penne and cook, stirring, until thoroughly combined, 1-2 minutes. Turn off heat. • Add Monterey Jack, stock concentrate, 2 TBSP butter (3 TBSP for 4), and as much hot sauce as you like; stir until butter melts. Season with salt and pepper. TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is coated in a creamy sauce.


• Divide pasta between bowls or plates. Garnish with remaining tomato. Drizzle with any remaining hot sauce if desired and serve.