Rattlesnake Pasta is a bold Cajun chicken fettuccine featuring blackened chicken breasts, roasted bell peppers, and jalapeños tossed in a creamy, cheesy sauce with smoked paprika. This restaurant-quality dish comes together in under 30 minutes and delivers serious flavor with manageable heat.
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Preheat oven to 400°F. Place bell peppers on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes until charred and tender. Remove, let cool, then slice.
Season chicken breasts generously on both sides with Cajun seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-6 minutes per side until cooked through and blackened. Remove from pan, let rest, then slice.
Cook fettuccine according to package directions in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain.
In the same skillet used for chicken, melt butter over medium heat. Add garlic and jalapeños and sauté for 1-2 minutes until fragrant.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and smoked paprika. Season with salt and pepper.
Add the cooked fettuccine to the sauce and toss to coat, adding reserved pasta water as needed to reach desired consistency.
Add roasted bell peppers and sliced chicken to the pasta and toss to combine.
Serve immediately, garnished with fresh parsley and extra Parmesan if desired.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat with a splash of pasta water or cream, stirring often; microwave is not recommended as it can separate the sauce.
Large skillet · Baking sheet
Yes. Roast the peppers and cook the chicken up to 1 day ahead, then refrigerate. Reheat gently and prepare the sauce fresh just before serving to keep the fettuccine from becoming mushy.
Reduce or omit the jalapeños for less heat, or use fewer tablespoons of Cajun seasoning on the chicken. You can also add jalapeños after tasting—easier to increase than decrease.
Add reserved pasta water 2–3 tablespoons at a time while tossing until you reach desired consistency. The starch in the water also helps the sauce cling to the fettuccine.
Yes, use raw bell peppers sliced thin or sauté them in the skillet for 3–4 minutes before making the sauce, though roasting adds authentic smoky flavor.
No, unless you swap regular fettuccine for gluten-free pasta. All other ingredients are naturally gluten-free.
