Rattlesnake pasta is a tasty and easy dish you can make at home. It has penne pasta, cooked chicken, and colorful bell peppers all mixed in a creamy, cheesy sauce with a little spicy kick from jalapeños. This meal is simple to prepare and full of flavor, perfect for a quick dinner or feeding a group.
Why You’ll Love This Rattlesnake Pasta Recipe
This recipe is a winner for many reasons. First, it’s a perfect blend of creamy, cheesy, and spicy—all in one bite. The Cajun seasoning gives the chicken a bold kick, while the fresh peppers add crunch and color that make the dish visually appealing. Plus, making it at home means you control the spice level and the quality of ingredients. It’s also very versatile; you can swap chicken for shrimp or adjust the heat with different peppers. The creamy sauce coats every piece of pasta and protein perfectly, making each forkful a satisfying treat. Best of all, it’s easy to prepare, and you’ll feel proud serving it to family or friends.
Ingredients You’ll Need for Rattlesnake Pasta
To get started on this delicious dish, gather the following ingredients:
- 1 pound penne pasta
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil, divided
- 1 1/2 teaspoons Cajun seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 2 to 3 jalapeño peppers, sliced (remove seeds if you prefer less heat)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk or half-and-half
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
How to Make Rattlesnake Pasta
Start by cooking your penne pasta in salted boiling water, following the package instructions until it reaches al dente — firm but cooked through. Once done, drain it and set it aside while you prepare the rest of the dish.
Next, season your bite-sized chicken pieces with the Cajun seasoning. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook it until browned and fully cooked, about 5 to 7 minutes. Once the chicken is ready, transfer it to a plate to rest.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced red and green bell peppers, red onion, minced garlic, and jalapeños. Sauté these vegetables until they become tender yet still crisp, about five minutes. Remove the vegetables from the skillet and set them aside.
Now, melt the butter in the same skillet over medium heat. Sprinkle in the flour and whisk it into the butter, cooking for about 1 to 2 minutes. This step creates a roux, which will thicken your sauce.
Slowly whisk in the milk or half-and-half, stirring continuously until the mixture becomes smooth. Bring this sauce to a simmer, allowing it to thicken for 2 to 3 minutes. Stir in the grated Parmesan cheese, salt, and black pepper until the cheese melts fully and the sauce is creamy.
Finally, add the cooked penne pasta, browned chicken, and sautéed vegetables back into the skillet with your sauce. Toss everything gently but thoroughly so every piece is coated in that rich, spicy, cheesy goodness.
Serve your rattlesnake pasta hot, garnished with fresh chopped parsley. Each bite is bursting with a harmonious blend of textures and flavors that will keep you coming back for more.
How to Serve Rattlesnake Pasta
Rattlesnake pasta is hearty enough to be a satisfying main course on its own, but pairing it thoughtfully can elevate your meal. Consider serving it with a simple side salad dressed in a light vinaigrette to cut through the richness of the sauce. Garlic bread or warm crusty rolls also work beautifully for soaking up any leftover sauce on your plate. For a beverage, pick something refreshing and mild that won’t overpower the spice—sparkling water with a slice of lemon or a chilled iced tea are great options. When plating, sprinkle a little extra fresh parsley on top for a bright touch of color and freshness that makes the dish look as good as it tastes.
Expert Tips for Perfecting Your Rattlesnake Pasta
To ensure your rattlesnake pasta turns out perfectly every time, keep a few expert tips in mind. First, don’t overcook the pasta. It should have a slight bite to it — al dente — so it doesn’t become mushy once tossed in the sauce. When cooking the chicken, aim for a nice golden-brown exterior for added flavor. Be sure to remove the seeds from the jalapeños if you want to tone down the heat. If you like your sauce extra creamy, using half-and-half instead of milk is an excellent choice. Also, stir the sauce constantly as you add milk to prevent lumps. Feel free to experiment with cheeses — combining Parmesan with Asiago or Romano can add depth to the flavor. Lastly, taste and adjust the seasoning at the end to suit your preference.
How to Store Your Rattlesnake Pasta
If you have leftovers or want to prepare rattlesnake pasta in advance, storing it properly will keep the flavors fresh. Allow the pasta to cool completely before transferring it to an airtight container. Refrigerate for up to three days. When reheating, gently warm it on the stove over low heat, adding a splash of milk or water to loosen the sauce if it has thickened too much. Avoid microwaving directly without stirring, as this can cause uneven heating. If you want to freeze the dish, place it in a freezer-safe container and consume within one month for the best taste and texture. Always thaw frozen pasta overnight in the refrigerator before reheating.
Variations to Try with Rattlesnake Pasta
This rattlesnake pasta recipe is very adaptable to your taste and what you have on hand. For a seafood twist, swap the chicken with peeled shrimp cooked just until pink and tender. If you prefer a milder flavor, reduce or omit the jalapeños and use poblano peppers for a smoky, gentle heat. You can also add mushrooms or spinach to boost the vegetable content and add earthiness. For extra richness, stir in a dollop of cream cheese or a splash of chicken broth while making the sauce. To make it vegetarian, replace chicken with firm tofu or a hearty bean like chickpeas, and use vegetable broth instead of milk if desired. Each variation will bring a new spin to this versatile dish.
Frequently Asked Questions about Rattlesnake Pasta
What is rattlesnake pasta?
Rattlesnake pasta is a spicy and creamy pasta dish featuring penne, chicken, bell peppers, and jalapeños in a cheesy sauce seasoned with Cajun spices. Despite the name, it does not contain rattlesnake meat; the name reflects the spicy, bold flavors.
Can I make rattlesnake pasta less spicy?
Yes, you can control the heat by reducing or removing the jalapeño peppers or by removing their seeds. You can also substitute jalapeños with milder peppers like poblanos.
Is rattlesnake pasta suitable for meal prep?
Absolutely. This dish keeps well in the refrigerator for up to three days and reheats nicely on the stove with a splash of milk or water added to loosen the sauce.
Can I substitute chicken with other proteins?
Yes. Shrimp works well as a seafood alternative, and tofu or beans can be used for a vegetarian version.
How do I prevent the sauce from becoming lumpy?
Whisk the flour into the melted butter before gradually adding milk while stirring continuously. This technique ensures a smooth sauce without lumps.
Can I freeze rattlesnake pasta?
You can freeze rattlesnake pasta for up to one month. Thaw it overnight in the refrigerator before reheating gently on the stove.
Rattlesnake Pasta
Ingredients
- 1 pound penne pasta
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tablespoons olive oil (divided)
- 1 1/2 teaspoons Cajun seasoning
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1/2 red onion (sliced)
- 3 cloves garlic (minced)
- 2 to 3 jalapeño peppers (sliced) (remove seeds for less heat)
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk or half-and-half
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Instructions
- Cook penne pasta in salted boiling water until al dente. Drain and set aside.
- Season chicken pieces with Cajun seasoning. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 5 to 7 minutes. Transfer to a plate.
- Add remaining olive oil to the skillet. Sauté sliced bell peppers, red onion, garlic, and jalapeños until tender, about 5 minutes. Remove vegetables and set aside.
- Melt butter in the skillet over medium heat. Whisk in flour and cook for 1 to 2 minutes to create a roux.
- Slowly whisk in milk or half-and-half, stirring until smooth. Bring to a simmer and thicken for 2 to 3 minutes. Stir in Parmesan cheese, salt, and black pepper until melted and creamy.
- Add cooked penne, chicken, and sautéed vegetables back into the skillet. Toss to coat everything evenly in the sauce.
- Serve hot, garnished with fresh chopped parsley.
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