Rattlesnake Pasta

Why You’ll Love This Recipe

I love this recipe because it’s fast, filling, and packed with flavor in every forkful. I get smoky Cajun seasoning, sweet bell peppers, and a creamy Parmesan sauce that clings to the pasta. I also like how easy it is to control the heat, so I can keep it mild or make it seriously spicy depending on my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 lb chicken breast, cut into bite-size pieces

• 12 oz penne pasta

• Salt, to taste

• Black pepper, to taste

• 2 tsp Cajun seasoning (adjust to heat level)

• 1 tsp paprika

• 2 tbsp olive oil

Veggies

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 jalapeño, seeded and diced (optional)

• 2 cloves garlic, minced

Creamy Sauce

• 2 tbsp butter

• 1 cup heavy cream

• ½ cup chicken broth

• ¾ cup grated Parmesan cheese

• ½ tsp Italian seasoning

Garnish

• Extra grated Parmesan

• Chopped parsley

Directions

1. I cook the penne in salted water according to the package directions, drain it, and set it aside.

2. I season the chicken pieces with salt, black pepper, Cajun seasoning, and paprika.

3. I heat the olive oil in a large skillet over medium-high heat, add the chicken, and cook it until golden and cooked through, then I remove it to a plate.

4. In the same skillet, I add the butter and sauté the bell peppers and jalapeño until they’re slightly tender.

5. I add the garlic and cook it for about 30 seconds until fragrant.

6. I pour in the heavy cream and chicken broth and let it simmer for 3–4 minutes until it thickens a bit.

7. I stir in the Parmesan and Italian seasoning until the sauce turns smooth and creamy.

8. I add the cooked pasta and chicken back into the skillet and toss everything until fully coated.

9. I taste and adjust seasoning, then I finish with chopped parsley and extra Parmesan.

Servings and timing

• Yield: 4 servings

• Prep time: 15 minutes

• Cook time: 25 minutes

• Total time: 40 minutes

Variations

• Extra spicy: I leave some jalapeño seeds in, add a pinch of cayenne, or use a hotter Cajun seasoning blend.

• Milder version: I skip the jalapeño and use less Cajun seasoning, then I add more paprika for flavor without as much heat.

• Different pasta: I use rigatoni or rotini when I want more sauce trapped in the pasta.

• Protein swap: I make it with shrimp or sliced smoked sausage, and I adjust cooking time so nothing overcooks.

• Veggie add-ins: I toss in mushrooms or onions with the peppers, or I add a handful of spinach at the end to wilt into the sauce.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm it gently in a skillet over medium-low heat with a splash of chicken broth, milk, or cream to loosen the sauce. If I use a microwave, I heat it in short bursts and stir often so the sauce stays creamy instead of separating.

FAQs

Why is it called “Rattlesnake Pasta” if there’s no rattlesnake meat?

I treat the name as a reference to the spicy “bite.” I keep at least a little heat in the sauce so it tastes true to the name.

Can I use pre-cooked or rotisserie chicken?

I can, and I like it for speed. I season it lightly and add it at the end just long enough to heat through so it doesn’t dry out.

What if my sauce gets too thick?

I loosen it with a splash of chicken broth or a little cream and toss again until it coats the pasta the way I like.

What if my sauce looks grainy?

I keep the heat lower when I add Parmesan and stir constantly. I also use finely grated Parmesan so it melts smoothly.

How do I keep the chicken tender?

I cut the pieces evenly and cook them just until done. I also let them rest on a plate while I make the sauce, then I add them back at the end so they don’t overcook.

Conclusion

I make this Rattlesnake Pasta when I want something creamy, spicy, and satisfying without spending all night cooking. I love the Cajun-seasoned chicken, the peppers, and the rich Parmesan sauce, and I keep the heat adjustable so it always matches what I’m craving.

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