Rattlesnake Pasta combines penne, chicken, and shrimp in a spiced Alfredo sauce with sun-dried tomatoes and cayenne heat. This one-skillet Creole-style dish comes together in under 20 minutes.
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Boil Pasta.
In a Large skillet heat olive oil & add garlic, onion and chicken, cook 3 minute Add red pepper and Creole seasoning. When Chicken is done add butter, shrimp and garlic powder. cook 1 minute Add Alfredo sauce and cayenne pepper, cook on low for 5 minute Add pasta and serve.
Add crushed red pepper flakes for more heat.
NOTE: Can substitute or add sliced Italian sausage.
Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat with a splash of cream to restore sauce consistency.
Cook pasta and proteins separately, then reheat together gently with the Alfredo sauce on low heat to prevent the sauce from breaking.
Sliced Italian sausage, andouille sausage, or additional chicken work well. The recipe notes sausage as an option.
The cayenne pepper and Creole seasoning provide moderate heat. Add crushed red pepper flakes for extra spice, as the recipe suggests.
Yes, thaw and remove tails before cooking. Frozen shrimp add about 1 minute to the cooking time.
Keep heat on low when the sauce is added and stir gently. High heat causes the cream to break.
