Rattlesnake Pasta is a creamy, spicy penne dish featuring diced chicken breast, steamed broccoli, and a rich pepperjack cheese sauce with a kick of jalapeño. The standout trait is its balance of heat and comfort through the cheese-based cream sauce accented by fresh jalapeño garnish.
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Place chicken in pot of water and boil approximately 25 minutes to cook through. Chicken is done when no longer pink inside, and juices run clear. When done, remove from water and place chicken breasts on a cutting board to cool slightly.
Bring 2 quarts of water to a boil and add olive oil to water. Add pasta and cook per package directions. While pasta is cooking, cut chicken breasts into 1 to 1 1/2 inch slices. Set cut chicken aside.
In a saucepan, melt butter over low heat. Using a whisk, stir in flour, salt and pepper. Cook over medium-low heat, whisking constantly, until mixture is bubbly and smooth. Remove from heat.
Gradually whisk in milk and half & half (slowly). Heat mixture to a boil, stirring constantly. Continue to boil and stir for 1 minute.
Remove sauce from heat and immediately stir in 1 cup of the shredded pepperjack cheese until melted (do not use whisk). Cover to keep sauce warm.
Drain water from cooked pasta and return the pasta to its pot. Add the sliced chicken and steamed broccoli to the pasta. Pour the sauce over pasta, chicken and broccoli in the pot, and use two wooden spoons to toss the mixture gently, coating the ingredients with the sauce.
Use a large ladle to serve the Rattlesnake Pasta on plates. Sprinkle the remaining shredded pepperjack cheese and toss a few slices of jalapeno pepper over each serving. Serve with a wedge of buttered sourdough or garlic bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of milk if the sauce has thickened.
Yes, habanero cheese can be substituted for pepperjack, but it is significantly spicier. Use it only if you prefer an intense heat level.
Boil chicken for approximately 25 minutes until no pink remains inside and juices run clear.
The pasta and sauce are best served fresh, but you can prepare the chicken and broccoli in advance and store them separately in the refrigerator.
You can substitute with equal parts heavy cream and whole milk, or use all heavy cream for a richer sauce.
Ensure you whisk the flour and butter over low heat until smooth before adding dairy, and add milk and half & half slowly while whisking constantly.
