Rattlesnake Pasta (Spicy Cajun Chicken Pasta)
This rattlesnake pasta blends tender Cajun-seasoned chicken, jalapeños, bell peppers, and red onion in a smooth Parmesan cream sauce built from a classic roux. It delivers bold Louisiana heat in under 30 minutes, creating a rich and spicy pasta perfect for a quick but impressive dinner.
Equipment
- Large pot
- Large skillet
- Whisk
- Mixing spoon
- Knife
Ingredients
- 1 lb penne pasta
- 1 lb boneless skinless chicken breast, cut bite-sized
- 2 tbsp olive oil, divided
- 1.5 tsp Cajun seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 0.5 red onion, sliced
- 3 cloves garlic, minced
- 2–3 jalapeño peppers, thinly sliced
- 4 tbsp unsalted butter
- 0.25 cup all-purpose flour
- 2 cups milk
- 1 cup freshly grated Parmesan cheese
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
- Cook penne in salted boiling water until just shy of al dente. Drain and reserve ½ cup pasta water. Season chicken with Cajun seasoning.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Sear chicken for 5–7 minutes until cooked through, then transfer to a plate.
- Add remaining olive oil. Sauté bell peppers, red onion, garlic, and sliced jalapeños for about 5 minutes until tender-crisp. Transfer to plate with chicken.
- Reduce heat to medium. Melt butter and whisk in flour. Cook 1–2 minutes to form a roux.
- Slowly whisk in milk until smooth. Simmer 2–3 minutes until thickened. Stir in Parmesan, salt, and pepper to form a creamy jalapeño sauce.
- Add cooked pasta, chicken, and vegetables to the sauce. Toss to coat. Add reserved pasta water if needed. Garnish with parsley and serve hot.
Notes
Cook the pasta slightly under al dente so it finishes in the sauce. Remove jalapeño seeds and ribs for less heat. Use freshly grated Parmesan to keep the sauce smooth and prevent graininess.