Rattlesnake Pasta is a one-pan American dish featuring diced chicken breast and smoked sausage tossed with bell peppers and jalapeños in a creamy, spicy Cajun cheese sauce. The combination of two proteins and layered heat makes it a bold, satisfying weeknight meal.
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Heat a drizzle of oil in a large skillet over medium-high heat.
Add the diced green bell pepper, red bell pepper, and onion. Sauté until they become translucent.
Add the diced chicken breast to the skillet.
Season the chicken with 1.5 teaspoons of Cajun seasoning and 1 teaspoon of the all-purpose seasoning blend. Cook until the chicken is no longer pink.
Stir in the minced garlic and diced jalapeños, and cook for one more minute until fragrant.
Remove the chicken and vegetable mixture from the skillet and set aside in a bowl.
In the same skillet, cook the sliced smoked sausage until browned.
Add the cooked sausage to the bowl with the chicken and vegetables.
To make the sauce, melt the butter in the empty skillet.
Whisk in the flour to create a roux and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk. Continue cooking and stirring until the sauce begins to thicken.
Reduce heat and stir in the shredded Parmesan and mozzarella cheese until fully melted and the sauce is smooth.
Season the sauce with the remaining 1 teaspoon of Cajun seasoning and 1 teaspoon of all-purpose seasoning blend. Stir to combine.
Add the cooked chicken, sausage, and vegetable mixture back into the skillet with the cheese sauce.
Add the cooked penne pasta and stir everything together until the pasta is well-coated.
Serve immediately.
Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium heat with a splash of cream or chicken broth to loosen the sauce.
Yes. Cook the pasta and proteins separately, then store in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth to restore the sauce consistency.
Use fully cooked smoked sausage (andouille or kielbasa). Slice it into rounds and brown it briefly before adding other ingredients for better flavor.
Cut the Cajun seasoning in half, remove jalapeño seeds before dicing, or omit them entirely. You can also add more cream to mellow the heat.
Penne is traditional and recommended. Rigatoni, farfalle, or fettuccine work as well—avoid thin pasta that may break apart when tossed with the hearty sauce.
Yes. Use chicken thighs for more flavor, or substitute with shrimp or extra sausage for a non-poultry option.
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