Introduction

Rattlesnake Pasta is a flavorful Cajun-inspired dish that combines tender chicken, spicy peppers, and a creamy Alfredo sauce tossed with penne. It’s a perfect weeknight dinner that delivers bold tastes with a touch of heat. This recipe is sure to become a family favorite for those who love a bit of spice.

A white bowl filled with creamy pasta. The pasta is shaped like penne and is covered in a smooth, thick, off-white sauce. Thin slices of red bell pepper are mixed throughout, adding bright spots of red color. There are small pieces of cooked chicken scattered among the pasta. The dish is topped with tiny chopped green herbs, placed evenly across the surface. The bowl sits on a white marbled texture, with part of a dark striped cloth visible at the lower left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 quart cold water
1 tablespoon sea salt (or kosher salt)
1 pound penne
1 pound boneless, skinless chicken breasts (approximately 2-3 medium chicken breasts)
2 teaspoons Cajun seasoning (plus more to taste)
1 tablespoon avocado oil (or vegetable oil)
10-12 thin slices red bell pepper (approximately 1 small bell pepper; core and seeds removed)
1 jalapeño pepper (thinly sliced)
½ cup diced yellow onion (approximately 1 small onion)
1 ½ tablespoons minced garlic (approximately 3 large cloves)
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups half-and-half (at room temperature)
1 cup grated parmesan (at room temperature)
1 ½ teaspoons Cajun seasoning
Salt (to taste)
Freshly cracked black pepper (to taste)
1 cup shredded mozzarella
½ tablespoon lime juice
Chopped fresh cilantro (approximately 2 tablespoons total)

Instructions

Step 1: Fill a large pot with 1 quart of cold water and bring it to a rolling boil over high heat. Once boiling, add 1 tablespoon sea salt and stir. Wait for the water to return to a rolling boil.
Step 2: Add 1 pound penne to the boiling water. Cook the pasta for 2 minutes less than the time suggested on the package, until almost al dente. Drain the pasta well in a colander and set aside.
Step 3: While the pasta cooks, trim the chicken breasts and cut into bite-sized pieces. Sprinkle 2 teaspoons Cajun seasoning over the chicken, coating all sides.
Step 4: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and cook for about 3 minutes until opaque and lightly browned. Flip and cook another 3 minutes until evenly browned. Transfer chicken to a large bowl and set aside.
Step 5: Reduce heat to medium. Add the sliced red bell pepper, jalapeño, and diced onion to the skillet. Sauté for about 3 minutes, stirring occasionally, until vegetables begin to soften.
Step 6: Add minced garlic and cook for another 2 minutes until the vegetables are soft and onions translucent. Transfer vegetables to the bowl with the chicken and set aside.
Step 7: Reduce heat to medium-low and add ¼ cup unsalted butter to the skillet. Melt completely, then whisk in ¼ cup all-purpose flour to create a roux.
Step 8: Cook the roux for 3 minutes, whisking constantly to avoid burning.
Step 9: Remove the skillet from heat. Slowly add 2 cups half-and-half in small increments, whisking constantly to combine.
Step 10: Gradually whisk in 1 cup grated parmesan, making sure it fully melts into the sauce.
Step 11: Return skillet to medium-low heat. Stir in 1 ½ teaspoons Cajun seasoning, salt, and freshly cracked black pepper to taste. Let the sauce simmer for 2-3 minutes until thickened.
Step 12: Remove from heat again. Add 1 cup shredded mozzarella and ½ tablespoon lime juice, stirring until the cheese just melts. Return to heat briefly if needed.
Step 13: Add the cooked pasta, chicken, and sautéed vegetables back into the skillet. Stir gently to combine everything evenly.
Step 14: Divide the rattlesnake pasta into serving bowls. Garnish with chopped fresh cilantro if desired and serve immediately.

Tips & Variations

For a milder dish, remove the seeds from the jalapeño or substitute with milder peppers.
Swap out penne for rigatoni or fusilli to catch more sauce on the pasta.
Use half cream and half milk in place of half-and-half for a lighter sauce.
Add a squeeze of fresh lime juice right before serving to brighten the flavors.

Storage

Store leftover rattlesnake pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk or half-and-half if the sauce has thickened too much.

How to Serve

A close-up image of a black pan filled with creamy penne pasta mixed with chunks of white cauliflower, green jalapeño slices, and small pieces of red tomato. The pasta is coated in a light cream sauce and sprinkled with a soft layer of reddish seasoning. The pan sits on a white marbled surface with a red bell pepper partially visible in the background. The overall texture shows a mix of smooth pasta, creamy sauce, and crunchy vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta to make this recipe gluten-free.

Is it possible to prepare this recipe ahead of time?

You can cook the pasta, chicken, and vegetables in advance and store them separately in the fridge. Prepare the sauce just before serving and combine everything to maintain the best texture and flavor.