Spicy Creamy Rattlesnake Pasta
This Spicy Creamy Rattlesnake Pasta brings together tender Cajun-seasoned chicken, sautéed bell peppers, and jalapeños in a rich, velvety Parmesan cream sauce. It’s bold, comforting, and ready in just 30 minutes — the perfect weeknight pasta with a fiery Cajun kick.
Equipment
- Large skillet
- Pasta Pot
- Whisk
- Tongs
- Cutting board and knife
Ingredients
- 1 lb Penne Pasta (or fettuccine, rotini)
- 1 lb Boneless, Skinless Chicken Breast, cut into bite-sized pieces
- 2 Tbsp Olive Oil, divided
- 1 1/2 tsp Cajun Seasoning (plus extra to taste)
- 3 cloves Garlic, minced
- 2–3 whole Jalapeño Peppers, thinly sliced (remove seeds for milder heat)
- 4 Tbsp Unsalted 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 Fresh Parsley, chopped (for garnish)
Instructions
- Boil the pasta in salted water until just shy of al dente. Drain and reserve ½ cup of cooking water. Set aside.
- Season chicken with Cajun seasoning. Heat 1 Tbsp olive oil in a large skillet and cook chicken 5–7 minutes until browned and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté bell peppers, onion, garlic, and jalapeños for 5 minutes until tender-crisp. Remove and set aside with chicken.
- Lower the heat to medium. Melt butter in the same pan, whisk in flour, and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth. Simmer until slightly thickened, then stir in Parmesan, salt, and pepper until creamy and smooth.
- Add pasta, chicken, and sautéed veggies to the sauce. Toss to coat evenly. Add reserved pasta water if needed to loosen the sauce. Garnish with parsley and serve hot.