Rattlesnake Pasta

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.