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
Units
Scale
- 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