Rattlesnake Pasta is a creamy Cajun penne dish featuring cubed chicken, fresh jalapeños, and bell peppers bound in a made-from-scratch parmesan Alfredo sauce seasoned with cajun spices. This copycat recipe replicates the popular restaurant dish with a smooth, light sauce built on a traditional roux.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Cook pasta according to package directions while completing the steps below.
Cut chicken breasts into 1-inch cubes.
Heat oil in a large fry pan/skillet over medium heat. Add chicken and cook until cooked through (internal temperature of 165°F), stirring occasionally. While cooking, mince the onion. Place cooked chicken in a bowl and set aside.
Melt butter over medium heat in the same pan. Add onions and garlic then cook for 5 minutes, stirring occasionally. While it cooks, chop the bell peppers and slice the jalapeños.
Add the flour to the onion mixture and stir to combine. It will be clumpy and odd looking.
Add 1 cup of the milk and stir until combined. It will look unusual at first — trust the process.
Repeat adding milk 3 more times (1 cup at a time) until all 4 cups of milk have been added. At this point it should be smooth other than the onion pieces.
Add the cajun seasoning and red chili pepper flakes (if using) and stir to combine. Add the bell peppers and jalapeños. Bring to a simmer and simmer for 5 minutes, until the sauce starts to thicken.
Add the parmesan cheese and stir until melted. Then add the cooked chicken and drained pasta and stir to combine.
Serve and enjoy!
Store leftovers in an airtight container for up to 3 days; reheat gently over low heat with a splash of milk to restore creaminess.
Yes. Cook all components separately, store the sauce and chicken in airtight containers for up to 3 days, then reheat gently over low heat with a splash of milk to loosen before tossing with freshly cooked pasta.
Remove jalapeño seeds before slicing for mild heat, keep seeds for medium, and add the optional red chili pepper flakes for extra kick. Adjust cajun seasoning to taste.
If too thick, whisk in milk 1 tablespoon at a time over low heat. If too thin, simmer uncovered for 2–3 minutes longer to reduce and thicken.
Yes, any short pasta works (farfalle, rotini, rigatoni). Avoid long thin pasta like spaghetti, which doesn't hold the chunky sauce as well.
No, it uses all-purpose flour in the roux. Substitute with a 1:1 gluten-free flour blend or cornstarch (use slightly less) to make it gluten-free.
