Rattlesnake Pasta

Name: Spicy Rattlesnake Pasta with Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pounds chicken breast (cubed); 1 teaspoon salt (to taste); 1 teaspoon black pepper (to taste); 4 tablespoons butter; 1 white onion; 2 teaspoons garlic (minced); 1/3 cup flour; 4 cups milk; 1/2 teaspoon salt (to taste); 1 teaspoon crushed red pepper; 1/2 teaspoon pepper (to taste); 1 red bell pepper; 1 green bell pepper; 1 cup cherry tomatoes; 3 jalapenos (sliced); 1 cup parmesan cheese (shredded); 1 pound penne pasta (cooked)

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Rattlesnake pasta is a creamy, spicy chicken pasta loaded with jalapeños, bell peppers, and tomatoes that comes together in just 20 minutes. The silky roux-based sauce and bite of crushed red pepper make it a straightforward weeknight dinner with genuine heat.

🌍American 🏷️Rattlesnake pasta 🏷️Rattlesnake pasta recipe

Total

20 min

Servings

4

Recipe Source

View original recipe

From Corriecooks

Ingredients

18 Ingredients

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Instructions

1
Add oil to a pot over medium heat-high heat.
2
Add the chicken, and once it starts to brown, add salt and pepper to taste. Remove from the pot once fully cooked and set aside.
3
Reduce your heat to medium, add your onions, and cook until they are slightly opaque, then add the garlic and cook until aromatic.
4
Create a roux by slowly incorporating the flour until you have a paste.
5
Stir in the milk until fully incorporated, then mix in salt, pepper, and crushed red pepper.
6
Add bell peppers, cherry tomatoes, jalapenos, and cheese. Stir to incorporate and bring to a simmer.
7
Add the cooked chicken back into the mix and your cooked penne pasta. Stir and allow to simmer for a few minutes.
8
Transfer to a serving dish, top with more parmesan, serve, and enjoy!

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Tips & Notes

Pro tips

Cook the roux on medium heat and whisk constantly to avoid lumps when adding milk.
Brown the chicken fully before removing it; underdone chicken will finish cooking when stirred back into the hot sauce.
Slice jalapeños just before adding to preserve their bright flavor and prevent them from darkening.
Stir the pasta and sauce together gently to coat evenly without breaking the pasta.

Substitutions

Whole milk → heavy cream (richer) or half-and-half (lighter)
Red and green bell peppers → yellow, orange, or poblano peppers
Cherry tomatoes → diced Roma tomatoes or sun-dried tomatoes
Parmesan cheese → Pecorino Romano or Asiago

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over medium heat, stirring in a splash of milk to restore creaminess.

Common Questions

Can I use a different pasta shape?

Yes. Penne absorbs the sauce well, but rigatoni, fusilli, or fettuccine work equally well.

How do I adjust the spice level?

Reduce or omit the crushed red pepper in the sauce, and use fewer jalapeños or remove their seeds before slicing. Add more of either to increase heat.

Can I make this ahead?

Yes. Prepare the sauce and chicken separately, refrigerate up to 2 days, then combine with pasta and reheat gently over medium heat, adding a splash of milk if it thickens.