Rattlesnake Pasta is a creamy, spiced chicken and penne dish finished with a roasted green chile Alfredo-style sauce. The combination of mild or hot green chilies adds signature heat and flavor to the classic cream base, making it a simple but distinctive weeknight meal.
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In a large skillet over medium heat combine chicken, 2 tablespoons\nbutter, garlic and Italian seasoning. Cook until chicken is no longer\npink inside. Remove from skillet and set aside.\n Cook pasta for 8 to 10 minutes; drain.\n Meanwhile, start making a roux: Melt 4 tablespoons butter in the\nskillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes\nstirring constantly. Slowly add milk and half-and-half, continue to\nstir until smooth and creamy. Stir in Parmesan and Colby-Monterey\nJack cheeses; stir until cheese is melted. Add jalapeno peppers and\nstir in chicken. Add Alfredo mixture to cooked Penne pasta and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring in a splash of milk to loosen the sauce.
Cook the chicken and sauce separately, then combine and reheat gently on the stovetop with a splash of milk to loosen the sauce before serving. Pasta is best cooked fresh.
Canned roasted green chilies (like Hatch) are mild and smoky; jalapeños are fresh, crunchier, and significantly spicier. Start with one sliced jalapeño and add more to taste.
Cook until the cubes are no longer pink inside, about 5–7 minutes over medium heat with butter and seasonings.
Yes. Any medium pasta like rigatoni, fusilli, or fettuccine works; cooking time may vary slightly.
It should coat the back of a spoon. If too thick after cooking, whisk in a little more milk or half-and-half until you reach your preferred consistency.
