Uno's Rattlesnake Pasta is a creamy, spiced penne dish with cubed chicken, melted Colby Jack and Parmesan, and jalapeño heat. This copycat recipe uses a butter-flour roux sauce built in the same skillet as the chicken, delivering restaurant flavors at home.
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The ingredients are in three groups. Above the penne pasta are the ingredients for the chicken. The penne pasta is in its own group. The ingredients below the penne are for the sauce.
In a large skillet, melt 2 tablespoons of butter. Add minced garlic and Italian seasoning and cook for about 1 minute. Then add the chicken, cooking until done.
Set chicken aside.
Cook one pound of penne pasta according to instructions on package, removing from the water just shy of al dente.
In the same pan the chicken was in, melt 4 tablespoons of butter. Add garlic and cook for about 30 seconds.
Add the flour, salt & pepper all at once, to make a roux. Stir and cook for about 2 minutes.
Add the milk and half-and-half to the roux, stirring constantly until smooth and thickened, about 5-6 minutes.
Add the cheeses and stir until melted.
Stir in chicken and jalapeno peppers.
Toss with pasta.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if the sauce has thickened too much.
Yes. Sharp cheddar or Monterey Jack work well as substitutes. Avoid pre-shredded varieties if possible, as they contain anti-caking agents that can make the sauce grainy.
Remove the jalapeño seeds and membranes before slicing, or reduce the quantity to 1–2 peppers. You can also omit them entirely and add a pinch of cayenne instead.
The salt seasons the cream sauce and works with the mild cheeses. Start with the full amount; it's balanced by the milk, half-and-half, and cheese. Taste before serving to adjust.
Cook the chicken and pasta separately, then store in airtight containers in the refrigerator for up to 3 days. Make the sauce fresh when ready to serve, then combine all three components and heat gently on the stovetop, stirring occasionally to prevent scorching.
Cook the roux (butter, flour, salt, and pepper) for 2 minutes before adding liquid, then add milk and half-and-half slowly while stirring constantly for 5–6 minutes until thickened and smooth.
