Name: Rattlesnake Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Cajun
Ingredients: 1 lb penne pasta; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 1⁄2 tsp Cajun seasoning; 2 tbsp olive oil, divided; 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); 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; 1⁄4 cup chopped fresh parsley

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Introduction

Rattlesnake Pasta is a creamy, spicy dish bursting with bold Cajun flavors. Featuring tender chicken, colorful peppers, and a rich Parmesan sauce, it’s a satisfying meal that’s perfect for weeknight dinners.

A close-up view of a white round plate filled with creamy pasta. The dish has a layer of penne pasta coated in a smooth white sauce mixed with small pieces of chicken. Red bits of bell pepper are spread throughout the pasta, adding bright spots of color. On top, sliced green jalapeños and chopped green herbs are sprinkled, giving a fresh look. The pasta and chicken have a soft texture, and some sauce pools slightly on the plate, keeping the dish moist. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb penne pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil, divided
1 1⁄2 tsp Cajun seasoning
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)
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
1⁄4 cup chopped fresh parsley

Instructions

Step 1: Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
Step 2: While the pasta cooks, season the chicken pieces with the Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer to a plate.
Step 3: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced bell peppers, red onion, garlic, and jalapeños. Sauté until the vegetables are tender-crisp, about 5 minutes. Remove from the skillet and set aside.
Step 4: Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
Step 5: Gradually whisk in the milk until smooth. Bring the sauce to a simmer and cook until it starts to thicken, about 2-3 minutes.
Step 6: Stir in the grated Parmesan cheese, salt, and black pepper until the cheese melts and the sauce is smooth.
Step 7: Add the cooked pasta, chicken, and sautéed vegetables back to the skillet. Toss gently until everything is well coated with the sauce.
Step 8: Serve the rattlesnake pasta hot, garnished with chopped fresh parsley. Enjoy the creamy, spicy flavors!

Tips & Variations

Use half-and-half instead of milk for an even richer sauce.
Remove jalapeño seeds to reduce heat or add more for extra spice.
For a vegetarian version, replace chicken with sautéed mushrooms or tofu.
Freshly grated Parmesan delivers better flavor than pre-grated cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or microwave with a splash of milk to loosen the sauce. Avoid overheating to prevent the sauce from separating.

How to Serve

A black pan filled with creamy pasta made of two layers: the first layer consists of white penne pasta coated in a smooth white cheese sauce, and mixed with bright green slices of jalapeño and small chunks of soft-looking white cauliflower; the second layer sprinkled on top is a light dusting of reddish chili powder, and scattered pieces of diced red bell pepper adding pops of color. The pan is on a white marbled surface next to a red bell pepper and two green jalapeños, with a light blue spatula partially placed inside the pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with other pasta shapes like rigatoni, fusilli, or farfalle. Just adjust cooking times according to the package instructions.

How can I make this dish less spicy?

To reduce the heat, remove all the seeds from the jalapeños or use fewer jalapeños. You can also substitute with milder peppers like poblano or omit them altogether.