Description
Rattlesnake Pasta is a creamy, spicy American main course featuring penne pasta tossed with Cajun-seasoned chicken, sautéed bell peppers, onions, jalapeños, and a rich Parmesan cheese sauce. This flavorful dish combines the comforting creaminess of a cheese sauce with the bold heat of Cajun spices and fresh peppers, perfect for a hearty weeknight dinner or entertaining guests.
Ingredients
Pasta
- 1 lb penne pasta
Chicken and Seasoning
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 1/2 tsp Cajun seasoning
Vegetables
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 2-3 jalapeño peppers, sliced (remove seeds for less heat)
Fat and Sauce Components
- 2 tbsp olive oil, divided
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 2 cups milk or half-and-half
- 1 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Season and Cook Chicken: While the pasta cooks, season the bite-sized chicken pieces evenly with the Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and sauté until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and place it on a plate.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced red and green bell peppers, red onion, minced garlic, and sliced jalapeño peppers. Sauté the vegetables for about 5 minutes until they are tender-crisp. Remove the vegetables from the skillet and set aside.
- Make Sauce Base: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux.
- Add Milk and Cheese: Gradually whisk in the milk or half-and-half, ensuring the mixture becomes smooth. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 2 to 3 minutes. Stir in the grated Parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is creamy.
- Combine All Ingredients: Return the cooked pasta, chicken, and sautéed vegetables to the skillet with the cheese sauce. Gently toss everything together to evenly coat all ingredients in the creamy Cajun sauce.
- Serve: Spoon the rattlesnake pasta onto plates or into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy the perfect balance of creamy, spicy flavors!
Notes
- Adjust the spice level by using more or fewer jalapeños, or substitute with milder peppers like poblanos to reduce heat.
- For extra depth of flavor, blend Parmesan with Asiago or Romano cheese in the sauce.
- Add a splash of white wine or chicken broth when making the sauce for enhanced complexity and flavor.
- Substitute shrimp for chicken to create a delicious seafood variation of this dish.
