Rattlesnake Pasta with Cajun Alfredo Sauce

Name: Rattlesnake Pasta with Cajun Alfredo Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 2 boneless skinless chicken breasts (cooked and thin sliced); 8 ounces Tagliatelle Pasta (Cooked a la dente); 16 ounces Heavy whipping cream; 1 cup Parmesan cheese (grated); 2 teaspoons Cajun seasoning; 2 Tablespoons Red Onion (Diced); 1 Red bell pepper (Julienned (12 pieces)); 1 Yellow Bell Pepper (Julienned (12 pieces)); 1 Green Bell Pepper (Julienned (12 pieces)); 2 teaspoons Garlic (diced); 2 Tablespoons Fresh lime juice; 4 Tablespoons Smoked Mozzarella; 2 Tablespoons Cilantro (julienned)

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Rattlesnake Pasta combines tender sliced chicken, julienned bell peppers and a velvety Cajun Alfredo sauce with fresh lime juice and cilantro for a bold, spicy-creamy pasta dish that's both restaurant-quality and addictive.

🌍Cajun 🏷️#pasta 🏷️Alfredo sauce 🏷️Bell peppers 🏷️J. alexander Restaurant

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Rattlesnake Pasta with Cajun Alfredo Sauce

Total

45 min

Servings

Recipe Source

View original recipe

From Highlandsranchfoodie

Ingredients

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2 boneless skinless chicken breasts (cooked and thin sliced)
8 ounces Tagliatelle Pasta (Cooked a la dente)
16 ounces Heavy whipping cream
1 cup Parmesan cheese (grated)
2 teaspoons Cajun seasoning
2 Tablespoons Red Onion (Diced)
1 Red bell pepper (Julienned (12 pieces))
1 Yellow Bell Pepper (Julienned (12 pieces))
1 Green Bell Pepper (Julienned (12 pieces))
2 teaspoons Garlic (diced)
2 Tablespoons Fresh lime juice
4 Tablespoons Smoked Mozzarella
2 Tablespoons Cilantro (julienned)

13 Ingredients

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Instructions

1
Julienne the bell peppers, chop the red onion, dice the garlic and set aside.
2
Pan sear or grill chicken breasts until cooked through. Tent the chicken for 10 minutes to let the juices redistribute. Thin slice and keep warm.
3
Cook the tagliatelle pasta according to package instructions for a la dente.
4
In a skillet, heat the cream over medium heat. Once simmering, add the parmesan cheese and garlic. Lower heat and simmer for five minutes.
5
Add the prepared vegetables to the cream sauce, cook for 2-3 minutes then add the sliced chicken. Sprinkle in the Cajun seasoning and lime juice and stir well.
6
Add the cooked and drained tagliatelle pasta. Using tongs turn the pasta to coat well with the sauce.
7
Divide this between four serving plates. Top with the grated mozzarella cheese and julienned cilantro.

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Tips & Notes

Pro tips

Tent the cooked chicken for 10 minutes before slicing to redistribute juices and keep it tender throughout cooking.
Cook tagliatelle to a la dente before adding to the cream sauce—it will continue to soften as you toss it with the hot sauce, preventing mushiness.
Julienne peppers into roughly 12 pieces each to ensure even cooking in the 2-3 minute window and consistent texture throughout the dish.
Stir the cream sauce constantly after adding parmesan to prevent clumping and ensure a smooth, velvety consistency.

Substitutions

Tagliatelle → Fettuccine or Pappardelle (equal width pasta holds sauce similarly)
Heavy whipping cream → Half-and-half mixed with cream cheese (lighter but less rich; use 12 oz half-and-half + 4 oz softened cream cheese)
Fresh lime juice → Fresh lemon juice (same brightness, slightly different citrus profile)
Cilantro → Parsley or chives (cilantro adds peppery notes; substitutes offer milder herbal finish)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently over low heat with a splash of cream to restore sauce consistency, stirring frequently to avoid breaking the cream.

Equipment

skillet · tongs

Common Questions

Can I make this ahead of time?

Prepare components separately: cook chicken and pasta in advance, store in the refrigerator, then warm the cream sauce gently over medium heat just before serving and combine with pasta and chicken to avoid overcooking the cream.

How do I know when the cream sauce is ready?

The sauce is ready after simmering for five minutes with the parmesan and garlic—it should be smooth and velvety, then add vegetables and cook for 2-3 minutes until tender-crisp.

What can I substitute for smoked mozzarella?

Use regular mozzarella, fontina, or additional Parmesan; smoked mozzarella adds depth, so consider adding a pinch of smoked paprika if substituting with mild cheese.

Is this dish spicy?

Yes—the Cajun seasoning provides heat and spice; reduce to 1 teaspoon if sensitive to spice, or omit cilantro garnish if it overpowers your preference.