Cajun-spiced chicken and roasted poblano peppers tossed with penne in a creamy Monterey Jack sauce. Bold, smoky, and just a little spicy — comfort food with personality.
Ingredients
- 12 oz penne pasta
- 2 boneless skinless chicken breasts, sliced
- 2 Tbsp avocado oil or olive oil
- 1 poblano pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 2 Tbsp fresh parsley, chopped
Instructions
Cook penne pasta according to package directions. Drain and set aside.
Season sliced chicken with paprika, garlic powder, onion powder, cayenne, salt, and pepper. Heat avocado oil in a large skillet over medium-high heat.
Add chicken and cook until blackened and cooked through. Remove and set aside.
In the same skillet, add poblano pepper and garlic. Sauté until softened.
Pour in heavy cream and bring to a gentle simmer. Stir in Monterey Jack cheese until melted and smooth.
Return chicken to skillet and toss to coat. Add cooked pasta and gently stir until combined.
Garnish with fresh parsley. Serve warm and enjoy.