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Rattlesnake Pasta Recipe

Rattlesnake Pasta Recipe
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★★★★★

4.4 from 81 reviews

Rattlesnake Pasta is a bold, creamy fusion dish that brings together tender Cajun-spiced chicken, sautéed peppers, onions, and jalapeños all tossed in a rich Parmesan cream sauce over al dente penne. This crowd-pleasing pasta offers a harmonious balance of spice and comfort for a memorable main course that’s easy enough for a weeknight, yet impressive enough for guests.

Ingredients

Scale

Pasta

  • 1 lb penne pasta

Chicken

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 1⁄2 tsp Cajun seasoning
  • 2 tbsp olive oil, divided

Vegetables

  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1⁄2 red onion, sliced
  • 3 cloves garlic, minced
  • 2–3 jalapeño peppers, sliced (remove seeds for less heat)

Cream Sauce

  • 4 tbsp butter
  • 1⁄4 cup all-purpose flour
  • 2 cups milk or half-and-half
  • 1 cup grated Parmesan cheese
  • 1⁄2 tsp salt
  • 1⁄4 tsp black pepper

Garnish

  • 1⁄4 cup chopped fresh parsley

Instructions

  1. Cook the Pasta – Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain and set aside.
  2. Prepare the Chicken – While the pasta cooks, season the chicken pieces with Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Transfer chicken to a plate and set aside.
  3. Sauté the Vegetables – Add the remaining 1 tablespoon olive oil to the skillet. Add the red bell pepper, green bell pepper, red onion, garlic, and jalapeño slices. Sauté for about 5 minutes, until the vegetables are tender-crisp. Remove from the skillet and set aside.
  4. Make the Cream Sauce – In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk or half-and-half to form a smooth sauce.
  5. Finish the Sauce – Bring the sauce to a gentle simmer and cook for another 2-3 minutes, until it starts to thicken. Stir in the Parmesan cheese, salt, and black pepper. Continue stirring until the cheese has melted and the sauce is smooth.
  6. Combine and Toss – Return the cooked chicken and sautéed vegetables to the skillet, along with the cooked pasta. Gently toss everything together until well coated with the creamy sauce.
  7. Serve – Serve the Rattlesnake Pasta hot, garnished with chopped fresh parsley for a burst of color and flavor.

Notes

  • For a spicier dish, keep the seeds in the jalapeños or add a dash of hot sauce.
  • Swap chicken for shrimp or use tofu for a vegetarian version.
  • Half-and-half yields a richer sauce, but milk keeps it lighter.
  • This pasta tastes great as leftovers – store in an airtight container for up to 3 days.
  • Customize the veggies with mushrooms, corn, or zucchini if desired.

Nutrition

Keywords: Rattlesnake pasta, Cajun chicken pasta, spicy creamy pasta, easy weeknight pasta, bell pepper pasta, skillet pasta, jalapeño chicken pasta

Find it online: https://topreci.com/rattlesnake-pasta-recipe/