Blue Cheese Habanero Penne

Blue Cheese Habanero Penne

Super spicy habanero is balanced in this penne recipe by the creamy blue cheese sauce. I LOVE the flavor of habanero, but you can’t always taste it! That’s because it’s so hot! When you balance habanero with something creamy, it helps bring out the beautiful fruity flavor in habanero and mask the heat.

I’d be willing to say that this was the best thing I’ve ever eaten that was this intensely spicy. The cream in this recipe really helps to take the edge off the peppers and really brings out that unique habanero flavor. We were all sweating and crying as we ate, but that didn’t stop anyone from getting seconds and even thirds.

Prepping the habanero

I used 21 habaneros in this blue cheese penne sauce. I took the seeds out of half of them. If you want this to be less crazy spicy, take out all the seeds. It will still be very hot but not crazy hot.


Prep the other veggies for the blue cheese sauce

Onion, garlic, and the habaneros.

chop up the onion and garlic

Cook the habanero blue cheese sauce

Start with the onions in the pan with some butter, then add the flour. A roux will form and help thicken the sauce. If you want to know more about making a roux to thicken sauces, check out this post.

starting the sauce

Almost as many habaneros as onions! I have never made anything with so many!

so many habaneros in with the onions and garlic

After adding the cream, the habaneros reminded me of stained glass on the surface of the sauce. The sauce came out thick, creamy, and fiery hot!

habanero blue cheese cream sauce

Serve the blue cheese habanero penne

Toss the cooked pasta with the sauce and chicken, along with some of the pasta cooking liquid.

blue cheese habanero penne

There was just enough tang from the blue cheese to balance the habaneros.

blue cheese habanero penne

Twists on blue cheese habanero penne

You could half the amount of habaneros in this, and take out all the seeds, and it would still be flavorful with a lot less heat. You could also use sliced steak instead of chicken and it would be really great! Or just leave it vegetarian.

For more recipes with habanero, check out my pickled habaneros, habanero basil mac and cheese, blackberry habanero fried chicken sandwich, or this bbq habanero meatball sandwich.

Creamy Blue Cheese Habanero Penne

This is one of the spiciest things that I thoroughly enjoyed this much. This pasta is loaded with habaneros, but the cream sauce makes it bearable.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: pasta, Spicy
Servings: 4 people
Calories: 1221kcal


  • 1 pound pasta
  • 2 cups heavy cream
  • 1/2 cup blue cheese crumbled from a block
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 pound chicken chopped into bite sized pieces
  • 21 Habaneros minced, 11 with seeds, 10 without


  • Bring heavily salted water to a boil. This might be a good time to drop that pasta.
  • Cook the chicken on high heat in the frying pan to brown and cook through. Remove from pan to a bowl. In the same pan, lightly brown the onions, about 10 minutes.
  • Add in the habaneros, garlic, and butter, and cook about 3 minutes.
  • Whisk in the flour and stir well to eliminate any lumps. Cook for about 2 minutes stirring the whole time.
  • Whisk in the cream and bring to a simmer.
  • Drop the pasta into the boiling water
  • Stir the chicken into the cream sauce and reduce to low.
  • When the pasta is ready reserve 1/2 cup of the pasta cooking liquid. Toss the strained pasta into the sauce and add as much of the reserved pasta cooking liquid as needed to form the right consistency for the sauce.


Calories: 1221kcal | Carbohydrates: 98g | Protein: 45g | Fat: 73g | Saturated Fat: 39g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 0.3g | Cholesterol: 247mg | Sodium: 364mg | Potassium: 845mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2712IU | Vitamin C: 81mg | Calcium: 224mg | Iron: 3mg


  1. *Whisk in the flour and stir well to eliminate any lumps.
    Imma make this tomorrow, probably with 11 habaneros though, because I’m a wuss when it comes to extreme heat. This sounds delicious and I think my husband will find a way to show me how much he loves me after I cook him some habs. (yeah, that’s what I call them, we’re friends now)

  2. I always end up buying too many habaneros from the Asian market. They come in 1 lb. bags and I only end up using, at most 3-5 of them before they go bad. Might have to keep this mac and cheese on the back burner for next time I’m in a habanero rut =)

  3. Fun I love blue cheese – think if I did it I wouldn’t bother with the chicken not like it has enough flavor to get tasted through the cream sauce. Found this site thinking about how to combine some bold flavors like blue cheese and habs.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.