Description

Rattlesnake Pasta is a delightful culinary adventure you can create right in your kitchen. This creamy, spicy pasta dish features penne noodles enveloped in a rich sauce, accompanied by tender chicken and vibrant vegetables. With a perfect blend of Cajun spices, this recipe offers an explosion of flavor that is sure to impress family and friends alike. Whether it’s a casual weeknight dinner or a special occasion, Rattlesnake Pasta brings restaurant-quality taste to your table in no time. The versatility of this dish allows you to easily customize it with your favorite proteins or veggies, making it perfect for any palate.

Ingredients

Scale

1 lb penne pasta
1 lb boneless skinless chicken breast
2 tbsp olive oil
1 red bell pepper
1 green bell pepper
1/2 red onion
3 cloves garlic
2–3 jalapeño peppers
4 tbsp butter
1/4 cup all-purpose flour
2 cups milk or half-and-half
1 cup grated Parmesan cheese

Instructions

Cook the penne pasta according to package directions until al dente; drain and set aside.
Season chicken with Cajun seasoning. In a skillet, heat 1 tbsp olive oil over medium-high heat and cook chicken until browned (5-7 minutes). Transfer to a plate.
In the same skillet, add remaining oil and sauté bell peppers, onion, garlic, and jalapeños until tender-crisp (about 5 minutes). Remove from skillet.
Melt butter in the skillet over medium heat; whisk in flour for 1-2 minutes. Gradually add milk, stirring until smooth.
Bring sauce to a simmer; stir in Parmesan cheese, salt, and pepper until melted and smooth.
Combine cooked pasta, chicken, and sautéed vegetables with the sauce; toss gently.
Serve hot garnished with chopped parsley.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 cup (250g)
Calories: 600
Sugar: 4g
Sodium: 850mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg

Keywords: To adjust spiciness, remove jalapeño seeds or use fewer peppers. Substitute other pastas like fettuccine or rigatoni if desired. Leftovers can be refrigerated for up to three days or frozen for two months.