Get ready for a bold, creamy, and slightly spicy pasta dish that’s sure to wake up your taste buds! Rattlesnake Pasta is a zesty fusion of tender chicken, al dente pasta, and a rich, spicy cream sauce with a Cajun kick. It’s the perfect balance of heat and comfort, making it a must-try for anyone who loves a little spice in their life.
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Picture this: juicy, seasoned chicken strips tossed with fettuccine, all coated in a velvety, cheesy, Cajun-spiced sauce. Trust me—this dish is a total game-changer!
Why You’ll Love Rattlesnake Pasta
Bold & Spicy: Cajun seasoning and crushed red pepper bring the perfect level of heat.
Creamy & Comforting: The sauce is rich, cheesy, and perfectly coats every strand of pasta.
Quick & Easy: Ready in under 30 minutes, making it a great weeknight meal.
Customizable: Adjust the spice level, swap proteins, or add extra veggies to make it your own.
Restaurant-Quality at Home: Tastes just like a dish from your favorite pasta spot!
Ingredients in Rattlesnake Pasta
This dish is made with simple, flavorful ingredients that come together effortlessly.
Chicken Breast: Tender, juicy, and seasoned to perfection. You can also use shrimp or sausage for a twist.
Fettuccine: The ideal pasta for holding onto the creamy, spicy sauce.
Heavy Cream: Creates a rich, velvety sauce that coats every bite.
Parmesan Cheese: Adds a salty, nutty depth to the sauce.
Cajun Seasoning: The star of the show—brings heat, smokiness, and bold flavor.
Crushed Red Pepper: Gives it an extra spicy kick. Adjust to your preference!
Garlic & Onion: Aromatic and essential for building deep flavor.
Butter & Olive Oil: A perfect combo for sautéing and creating a rich base.
Chicken Broth: Adds depth to the sauce while keeping it smooth and silky.
Fresh Parsley: A bright, herby finish that balances the spice.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Cook the Pasta: Boil fettuccine in salted water until al dente. Drain and set aside.
Season & Cook the Chicken: Season chicken breast with Cajun seasoning and salt. Sauté in butter and olive oil over medium-high heat until golden brown and cooked through. Remove from the pan and set aside.
Sauté the Aromatics: In the same pan, add garlic and onion, cooking until fragrant.
Make the Sauce: Pour in heavy cream and chicken broth, stirring well. Simmer for a few minutes, then add Parmesan cheese and crushed red pepper. Stir until smooth and creamy.
Combine Everything: Add the cooked chicken and pasta back into the pan, tossing everything to coat in the sauce.
Final Touches: Garnish with fresh parsley and a little extra Parmesan before serving.
How to Serve Rattlesnake Pasta
With Garlic Bread: A slice of crusty garlic bread is perfect for soaking up that creamy sauce.
With a Side Salad: A crisp Caesar or garden salad balances out the richness.
Extra Cheese: Sprinkle extra Parmesan or even a little shredded mozzarella on top.
Pair with Wine: A glass of chilled white wine like Sauvignon Blanc complements the spice beautifully.
Additional Tips
Adjust the Heat: Reduce the crushed red pepper if you prefer a milder dish.
Use Different Proteins: Try shrimp, steak, or even tofu for a fun variation.
Make it Smokier: Add a dash of smoked paprika for extra depth.
Thicker Sauce? Let it simmer a little longer, or add a spoonful of cream cheese for extra richness.
Storage Tips: Leftovers keep well in an airtight container for up to 3 days. Reheat gently with a splash of milk or broth.
FAQ Section
Q1: Can I use a different pasta?
A1: Yes! Penne, linguine, or even rigatoni work great.
Q2: How do I make it spicier?
A2: Add extra crushed red pepper or a splash of hot sauce.
Q3: Can I make it ahead of time?
A3: Yes! Prep the chicken and sauce separately, then combine when ready to serve.
Q4: What’s the best way to reheat leftovers?
A4: Heat gently on the stove with a little milk or broth to keep the sauce creamy.
Q5: Can I make this dish gluten-free?
A5: Absolutely! Just swap regular pasta for gluten-free pasta.
Q6: What can I substitute for heavy cream?
A6: Half-and-half or evaporated milk can work, though the sauce will be slightly less rich.
Q7: Can I add vegetables?
A7: Yes! Bell peppers, mushrooms, or spinach make great additions.
Q8: How do I keep the sauce from separating?
A8: Keep the heat low when adding the cheese and stir constantly.
Q9: What’s the origin of the name “Rattlesnake Pasta”?
A9: The name comes from the dish’s bold, “bite” of spice—just like a rattlesnake’s strike!
Q10: Can I make this without dairy?
A10: Yes! Use dairy-free butter, coconut milk, and nutritional yeast instead of cheese.
Final Thoughts
If you’re looking for a pasta dish with a little kick, Rattlesnake Pasta is the perfect choice. It’s creamy, spicy, and absolutely packed with flavor. Whether you’re making it for a cozy dinner at home or impressing guests, this dish is sure to be a hit.
Print
Rattlesnake Pasta
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy and spicy Rattlesnake Pasta is a bold fusion of flavors! Tender chicken, sautéed bell peppers, and a rich, cheesy jalapeño-infused sauce coat every bite of pasta. Perfect for a comforting dinner with a little kick!
Ingredients
- 1 tablespoon olive oil
- 1 bell pepper, chopped
- 1 lb boneless, skinless chicken breasts, cubed
- Salt and pepper, to taste
- 1 teaspoon Worcestershire sauce
- 2 tablespoons butter
- 2–3 cloves garlic, finely chopped
- 1/2 tablespoon Italian seasoning
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 cup heavy whipping cream
- 2–3 tablespoons chopped pickled jalapeños, plus extra for serving
- 1 1/2 cups (6 oz) grated Parmesan cheese, plus more for serving
- 1 cup (4 oz) shredded cheddar cheese, divided
- 1 lb penne or cavatappi pasta, cooked and drained
- Red pepper flakes or hot sauce, optional
Instructions
-
Cook the Peppers & Chicken:
- Heat olive oil in a Dutch oven or large pot over medium heat.
- Add bell pepper and cook for 5 minutes. Remove from pan.
- Add chicken to the same pan and cook for 5-7 minutes until no longer pink. Season with salt and pepper, then deglaze with Worcestershire sauce. Remove from pan and set aside.
-
Make the Sauce:
- Melt butter in the pan, then add garlic and cook for 1-2 minutes.
- Whisk in Italian seasoning and flour, stirring constantly until a thick paste forms. Cook for 1 minute.
- Slowly whisk in milk and heavy cream, stirring until a thick sauce develops. Remove from heat.
-
Combine & Serve:
- Stir in chopped jalapeños, Parmesan, and half the cheddar cheese.
- Add the cooked chicken and bell pepper, seasoning with salt and pepper to taste.
- Toss with cooked pasta until well coated.
- Sprinkle remaining cheddar on top and serve with red pepper flakes, hot sauce, or extra jalapeño slices if desired.
Notes
- Use rotisserie chicken for a quicker version.
- Swap pickled jalapeños for fresh if you want more heat.
- Add crumbled bacon for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 458
- Sugar: 4g
- Sodium: 650 mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg