---
title: Blackened Chicken Penne
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/blackened-chicken-penne-61b0d03ab3a03377ee6b1b04}
servings: 2
prep time: 10 minutes
cook time: 15 minutes
time required: 25 minutes
difficulty: Medium
allergens: [Wheat, Milk]
tags: [Spicy, Pasta, Quick, Southwestern, Weeknight]
rating: 4.5
rating_count: 43600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the bold, spicy flavors, though some found it milder than expected; adjusting seasoning to taste is recommended.
  - theme: Ease of prep
    text: Quick and easy to make for most, though some found prep time longer than stated.
image: "https://images.recipes.furrysalamander.com/blackened-chicken-penne.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Core, deseed, and dice @poblano pepper{1%unit} into ½-inch pieces. Halve, peel, and finely dice @yellow onion{1%unit}. Peel and thinly slice @garlic{3%cloves}. Finely chop @roma tomato{1%unit}.

In a #large bowl{}, combine a large drizzle of @olive oil{2%tbsp}, @blackening spice{1%tbsp}, and a few big pinches of salt. Pat @chicken breast strips{12%oz} dry with paper towels; add to bowl and turn to coat.

Once water is boiling, add @penne pasta{8%oz} to pot. Cook, stirring occasionally, until al dente ~{9%minutes}. Reserve ½ cup pasta cooking water, then drain and set aside.

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%minutes}. Add chicken in a single layer and diced onion; cook, stirring occasionally, until chicken is browned and cooked through ~{4%minutes}. Stir in garlic. Cook until fragrant ~{1%minute}. Stir in half the tomato and a pinch of salt. Reduce heat under pan to medium low.

Stir @cream cheese{4%oz} and ⅓ cup reserved pasta cooking water into pan with chicken and veggie mixture. Add drained penne and cook, stirring, until thoroughly combined ~{1%minute}. Turn off heat. Add @monterey jack cheese{½%cup}, @chicken stock concentrate{1%tbsp}, @butter{2%tbsp}, and as much @hot sauce{1%unit} as you like; stir until butter melts. Season with salt and pepper. 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.