Rattlesnake Pasta
A creamy and spicy pasta dish featuring penne, chicken, bell peppers, and jalapeños in a cheesy sauce.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or water if needed.