Rattlesnake Pasta is a creamy, spicy Southwestern pasta featuring tender chicken, fresh jalapenos, and bell peppers in a rich cream and Parmesan sauce. It comes together in under 30 minutes, making it ideal for quick weeknight meals.
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a big pot of salted water to a boil and cook your pasta until just tender. Before draining, scoop out half a cup of pasta water and set aside.
a large skillet over medium-high heat with olive oil or butter. Add chicken, season with salt, pepper, and paprika, and cook until browned and cooked through.
onion and bell pepper to the same pan and cook until softened. Then add jalapenos and garlic, stirring for about 30 seconds. Pour in chicken broth and simmer, scraping the browned bits from the bottom.
the heat, and stir in the heavy cream and Parmesan until the sauce is smooth. Add the chicken back in, then the drained pasta. If the sauce is too thick, add a splash of reserved pasta water.
Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of broth or pasta water.
The heat level depends on jalapeno quantity and whether you add cayenne. Start with 1 jalapeno and increase to taste; remove seeds for less spice.
Cook pasta and sauce separately, then combine and reheat gently with a splash of chicken broth or pasta water to loosen the sauce.
Penne, rotini, or fettuccine all work well. Choose based on preference; penne and rotini hold the creamy sauce nicely.
Yes. Shrimp, turkey, or plant-based protein cook similarly; adjust cooking time as needed. Vegetarian option: skip chicken and add extra vegetables.
If too thick, stir in reserved pasta water one splash at a time. If too thin, simmer uncovered for 1-2 minutes before adding cream.
