Rattlesnake Pasta Recipe
Rattlesnake Pasta is a creamy and spicy Cajun-inspired dish featuring tender chicken, sautéed bell peppers, onions, jalapeños, and al dente penne pasta all coated in a rich Parmesan cheese sauce. This vibrant and flavorful recipe delivers a delightful balance of heat and creaminess that can be made in one skillet, making it perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
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)
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
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Drain the pasta and set it aside for later.
- Season and Cook Chicken: While the pasta is cooking, season the bite-sized chicken pieces evenly with Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until browned on all sides and cooked through, approximately 5 to 7 minutes. Remove the chicken from the skillet and transfer it to a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced red bell pepper, green bell pepper, red onion, minced garlic, and sliced jalapeños. Sauté the vegetables for about 5 minutes until they become tender but still crisp. Remove the vegetables from the skillet and set them aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 to 2 minutes to form a roux, stirring constantly to avoid lumps. Gradually whisk in the milk or half-and-half until the mixture is smooth.
- Simmer and Thicken Sauce: Bring the sauce to a gentle simmer while stirring continuously. Let it cook until it thickens slightly, about 2 to 3 minutes. Then, stir in the grated Parmesan cheese, salt, and black pepper. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.
- Combine Pasta, Chicken, and Vegetables: Add the cooked pasta, chicken, and sautéed vegetables back into the skillet with the creamy sauce. Toss all the ingredients gently to ensure everything is evenly coated with the sauce.
- Serve: Serve the rattlesnake pasta hot, garnished with freshly chopped parsley. Enjoy the harmonious blend of creamy, cheesy, and spicy flavors in every bite!
Notes
- For less heat, remove the seeds from the jalapeño peppers before slicing.
- You can substitute half-and-half with whole milk for a lighter version or heavy cream for an even richer sauce.
- If you prefer spicier, add an extra jalapeño or sprinkle some cayenne pepper to the Cajun seasoning.
- Parmesan cheese can be freshly grated for the best flavor.
- This dish pairs well with a green salad or garlic bread for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
Keywords: Rattlesnake Pasta, Cajun pasta, creamy chicken pasta, spicy pasta recipe, penne pasta dish, one skillet pasta
Find it online: https://platedbyemma.com/rattlesnake-pasta-recipe/
