Can I make Rattlesnake Pasta ahead of time?

Cook the pasta and protein separately and store in the refrigerator up to 2 days. Combine and reheat gently on low heat with a splash of pasta water to restore creaminess.

How do I adjust the spice level?

Start with 1/2 tablespoon cayenne pepper instead of 1 full tablespoon, then add more to taste. You can also reduce the Creole seasoning from 1 tablespoon to 1 teaspoon.

What temperature should the chicken reach?

Cook chicken to an internal temperature of 165°F (74°C) before adding the shrimp, as indicated in the recipe steps.

Can I substitute the Classico Alfredo sauce?

Yes, use any store-bought sun-dried tomato Alfredo or make a homemade Alfredo base, though cooking time and flavor intensity may vary.

Why is my sauce too thick?

Add reserved pasta water 1 tablespoon at a time until you reach your desired consistency; the starch helps the sauce cling to the pasta.

Rattlesnake Pasta With Chicken and Shrimp

Name: Rattlesnake Pasta With Chicken and Shrimp
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 ounces penne pasta; 1 tablespoon olive oil; 3 garlic cloves, minced; 1 medium yellow onion, chopped; 1 red bell pepper, chopped; 1 tablespoon creole seasoning; 3 boneless chicken breasts, cut into bite-size pieces; 50 large cooked shrimp, tails removed; 1 teaspoon garlic powder; 1/8 cup (2 tablespoons) butter; 15 ounces Classico Alfredo with sun dried tomatoes; 1 tablespoon cayenne pepper

1

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining, then set the cooked pasta aside.

2

While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, chopped onion, and bite-sized chicken. Cook for about 3 minutes, stirring occasionally, until the chicken begins to brown.

3

Add the chopped red bell pepper and Creole seasoning to the skillet. Continue cooking until the chicken is cooked through and the bell pepper is slightly softened, about 5 more minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).

4

Once the chicken is cooked, add the cooked shrimp and garlic powder to the skillet. Cook for about 1 minute, stirring constantly, until the shrimp is heated through. Be careful not to overcook the shrimp, as it can become rubbery.

5

Reduce the heat to low and stir in the butter until melted. Add the Classico Alfredo with sun dried tomatoes and cayenne pepper. Mix well to combine all ingredients, ensuring the sauce is smooth and creamy. Simmer the sauce on low heat for about 5 minutes, stirring occasionally, to allow the flavors to meld together.

6

Add the cooked penne pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.

7

Serve immediately, garnished with fresh parsley or a sprinkle of crushed red pepper flakes for extra heat, if desired.