Blackened Chicken Penne
with Charred Green Pepper & Monterey Jack
- Wheat
- Milk
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. The chicken is seasoned with blackening spices and tossed in the pan until perfectly smoky and savory. Green pepper and diced tomato add texture and more unconventional flair, while the Monterey Jack cheese sauce brings supreme creaminess to the penne.
Ingredients
1 unit
Long Green Pepper
2 unit
Scallions
1 clove
Garlic
1 unit
Tomato
20 ounce
Chopped Chicken Breast
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
Olive Oil
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Core, deseed, and dice green pepper into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and thinly slice garlic. Finely chop tomato.
• 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.
• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1⁄2 cup pasta cooking water (1 cup for 4 servings), then drain and set aside.
• While pasta cooks, heat a drizzle of olive oil in a large pan over medium- high heat. Add green pepper and a pinch of salt. Cook, without stirring, until lightly charred, 3-4 minutes. • Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Stir in scallion whites and garlic. Cook until fragrant, 1 minute. • Stir in half the tomato and a pinch of salt. Reduce heat to medium low.
• Stir in cream cheese and 1/3 cup reserved pasta cooking water (2/3 cup for 4 servings). • 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 cooking water a splash at a time until pasta is coated in a creamy sauce.
• Divide pasta between bowls or plates. Garnish with scallion greens and remaining tomato. Drizzle with any remaining hot sauce if desired and serve.
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The blackening spice and creamy Monterey Jack sauce create a bold, satisfying pasta with a pleasant kick 🌶️. Some found it a touch bland or oddly flavored; adding extra hot sauce, a splash of pasta water, or more cheese helped bring it together.
- Ease of prep: This comes together quickly on a weeknight, though a few noted the actual prep time runs longer than estimated.
- Suggestions: Use only one packet of cream cheese if you prefer the blackening flavor to shine through; two packets can mellow the spice significantly. Add extra pasta water gradually to keep the sauce creamy rather than dry or clumpy.
- Leftovers: Several reviewers enjoyed this even more the next day — it reheats well and makes a great lunch. Note that the cheese sauce can turn slightly gluey when cold, so reheat gently with a splash of water.
- Chicken quality: A recurring concern was the chopped chicken containing gristle, fat, and connective tissue — trim pieces carefully before cooking, or substitute with your own diced chicken breast for a cleaner result.
- Spice level: The long green pepper can be surprisingly hot; those sensitive to heat may want to use less pepper or swap in a milder variety like a bell pepper.
