Rattlesnake Pasta is a creamy, spicy penne dish featuring Cajun-seasoned chicken, jalapeños, bell peppers, and a rich Parmesan cream sauce. It delivers restaurant-quality flavor in a single-skillet meal ready in under 30 minutes.
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Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
While the pasta cooks, season the chicken pieces with the Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, for about 5-7 minutes. Transfer to a plate.
Add the remaining 1 tbsp olive oil to the skillet. Add the bell peppers, onion, garlic and jalapeños. Sauté until the vegetables are tender-crisp, about 5 minutes. Remove from the skillet.
Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth.
Bring the sauce to a simmer and cook until it starts to thicken, about 2-3 minutes. Stir in the Parmesan cheese, salt, and pepper until melted and smooth.
Add the cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Toss gently until everything is well coated.
Serve the rattlesnake pasta hot, garnished with chopped parsley. Enjoy the creamy, spicy flavors!
Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of milk to restore sauce consistency.
Yes. Cook the pasta, chicken, and vegetables separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce, then combine before serving.
Remove the seeds and ribs from the jalapeños for milder heat, or omit them entirely. The Cajun seasoning provides baseline spice, so reduce it to 1 tsp for a less spicy version.
Yes. Fettuccine, rigatoni, or bow-tie pasta all work well with this creamy sauce. Cook to al dente and drain before adding to the skillet.
Use all milk (the sauce will be slightly thinner) or substitute heavy cream for a richer result. Avoid low-fat options, as they may not create a smooth, cohesive sauce.
Ensure the roux (butter and flour) cooks for the full 1-2 minutes before adding milk, and whisk gradually. High heat can cause curdling; keep the skillet at medium heat.
