Get ready to turn up the flavor dial—Rattlesnake Pasta is a bold, creamy Cajun-inspired dish that brings a little sizzle and a lot of comfort to your dinner table. With tender strips of chicken, vibrant bell peppers, and a luxuriously spicy cheese sauce, this recipe transforms everyday ingredients into something truly crave-worthy. If you’re looking for a meal that’s as fun to make as it is to eat, Rattlesnake Pasta is about to become your new weeknight favorite!
Ingredients You’ll Need
The beauty of Rattlesnake Pasta is how it delivers big flavor with a handful of simple, accessible ingredients. Each component adds its own magic—think juicy chicken, colorful veggies, and a silky sauce with just the right kick. Here’s what you’ll need and why each one matters:
- Pasta (12 ounces fettuccine or penne): The base that soaks up all the creamy, spicy goodness—choose your favorite shape for the perfect bite!
- Chicken breasts (1 pound, cut into thin strips): Lean, tender, and perfect for picking up all those Cajun spices.
- Olive oil (2 tablespoons): Adds richness and helps the chicken and veggies cook up golden and flavorful.
- Red bell pepper (1, thinly sliced): Brings a pop of color and subtle sweetness to balance the heat.
- Green bell pepper (1, thinly sliced): Adds earthiness and crunch for a satisfying contrast.
- Red onion (1/2 small, sliced): Delivers a gentle bite and a touch of sweetness.
- Garlic (2 cloves, minced): For that irresistible savory depth—don’t skip it!
- Heavy cream (1 1/2 cups): Creates the luscious sauce that makes this dish so irresistible.
- Parmesan cheese (1/2 cup, grated): Melts into the sauce for salty, nutty flavor.
- Pepper jack cheese (1/2 cup, shredded): Brings the creamy heat that defines Rattlesnake Pasta.
- Cajun seasoning (1 teaspoon): The secret weapon for that classic Southern kick—add more for extra fire!
- Crushed red pepper flakes (1/2 teaspoon, optional): Turn up the heat if you’re feeling adventurous.
- Salt (1/2 teaspoon): Essential for balancing all those bold flavors.
- Black pepper (1/4 teaspoon): Adds a gentle warmth throughout the dish.
- Chopped fresh parsley (for garnish): A fresh, vibrant finish that makes everything pop.
How to Make Rattlesnake Pasta
Step 1: Boil the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add your fettuccine or penne and cook according to the package directions until just al dente. This ensures your pasta stays perfectly toothsome when tossed with the sauce later. Once it’s ready, drain well and set aside—you’re on your way to Rattlesnake Pasta greatness!
Step 2: Cook the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Toss your chicken strips with Cajun seasoning, salt, and black pepper, then add them to the hot skillet. Sauté for about 4 to 5 minutes, stirring occasionally, until the chicken is golden and cooked through. Transfer the chicken to a plate and keep it warm. This is where the dish gets its meaty, spicy heart!
Step 3: Sauté the Vegetables
In the same skillet (don’t wipe it out—you want all that flavor!), add the red and green bell peppers, sliced red onion, and minced garlic. Sauté for 3 to 4 minutes until the veggies soften and become fragrant. This step adds beautiful color and a crisp-tender texture to your Rattlesnake Pasta.
Step 4: Make the Creamy Sauce
Pour the heavy cream into the skillet with the veggies and bring it to a gentle simmer. Stir in the Parmesan and pepper jack cheeses, letting them melt into the cream until the sauce is smooth and cohesive. If you love a little extra spice, sprinkle in some crushed red pepper flakes now. The aroma at this stage is pure heaven!
Step 5: Bring It All Together
Return the cooked chicken to the skillet, then add your drained pasta. Toss everything together over low heat so the sauce coats every strand and piece. Let it cook for another 2 to 3 minutes until everything is piping hot and perfectly melded. Taste and adjust the seasoning if needed—now’s the time to make your Rattlesnake Pasta just right for your palate.
How to Serve Rattlesnake Pasta
Garnishes
A final flourish of chopped fresh parsley does wonders to brighten up the plate and add a fresh, herbal note. For a little extra personality, try a dusting of freshly cracked black pepper or a sprinkle of extra Parmesan on top. If you’re a heat lover, a few more red pepper flakes will keep things lively!
Side Dishes
Rattlesnake Pasta is rich and hearty, so lighter sides are a smart pick. A crisp green salad with a bright vinaigrette balances the creamy sauce, while warm garlic bread is perfect for mopping up every last drop. Roasted or steamed veggies also add color and crunch to round out your meal.
Creative Ways to Present
Serve your Rattlesnake Pasta in individual pasta bowls for a restaurant-style touch, or try piling it high on a large platter family-style for a fun, communal vibe. For a special occasion, sprinkle each portion with extra cheese tableside, or serve with a wedge of lemon for a zesty twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors continue to meld and deepen, making your next-day Rattlesnake Pasta even more satisfying!
Freezing
You can freeze Rattlesnake Pasta for up to two months. Transfer portions to freezer-safe containers and cool completely before sealing. For the best texture, thaw overnight in the fridge before reheating.
Reheating
To reheat, place your Rattlesnake Pasta in a skillet over medium-low heat. Add a splash of cream or milk to loosen the sauce, and stir gently until warmed through. Avoid microwaving if possible, as it can separate the sauce, but if you do, cover and heat in short bursts.
FAQs
Can I make Rattlesnake Pasta with shrimp or sausage instead of chicken?
Absolutely! Shrimp cooks quickly and pairs beautifully with the spicy sauce, while sliced sausage adds a smoky, hearty twist. Just adjust cooking times as needed and enjoy a new flavor profile every time.
How do I make Rattlesnake Pasta less spicy for kids?
Simply reduce or omit the Cajun seasoning and red pepper flakes, and consider swapping the pepper jack cheese for mozzarella or Monterey Jack. You’ll still get a creamy, flavorful pasta with less of a kick.
Can I use a different kind of pasta?
Yes! Rattlesnake Pasta works with just about any shape—penne, rigatoni, linguine, or even rotini. Choose your family’s favorite, or use what you have on hand for a dish that’s both flexible and delicious.
What’s the best way to keep the sauce creamy?
Use freshly grated cheese for the smoothest sauce, and be sure to add it off the heat or over gentle simmering to prevent clumping. If your sauce gets too thick, just whisk in a splash of pasta water or extra cream.
Can I prepare Rattlesnake Pasta ahead of time for a party?
You can make the sauce and chicken ahead, then gently reheat and toss with freshly cooked pasta just before serving. This ensures everything tastes fresh and the texture stays perfect for your guests.
Final Thoughts
There’s just something about a big bowl of Rattlesnake Pasta that feels like a celebration—whether it’s a busy weeknight or a dinner with friends. I hope you’ll give this spicy, creamy classic a try and make it your own. Let the flavors transport you, and don’t forget to share the love!
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Rattlesnake Pasta Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Rattlesnake Pasta is a flavorful Cajun-American dish featuring tender strips of chicken sautéed with bell peppers, onions, and garlic, all tossed in a creamy, cheesy sauce made with Parmesan and pepper jack. The dish delivers a perfect balance of spicy and creamy, ideal for a comforting yet exciting main course.
Ingredients
Pasta
- 12 ounces fettuccine or penne pasta
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into thin strips
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Aromatics
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 small red onion, sliced
- 2 cloves garlic, minced
Sauce
- 2 tablespoons olive oil
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded pepper jack cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish
- Chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine or penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with Cajun seasoning, salt, and black pepper. Add chicken to the skillet and cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add sliced red bell pepper, green bell pepper, red onion, and minced garlic. Sauté for 3 to 4 minutes until the vegetables are softened but still vibrant.
- Make Sauce: Pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan and shredded pepper jack cheese, allowing the cheeses to melt and create a smooth sauce. Add crushed red pepper flakes if you want extra heat, stirring to combine.
- Combine Ingredients: Return the cooked chicken to the skillet along with the drained pasta. Toss everything gently to coat the pasta and chicken in the creamy sauce. Cook for an additional 2 to 3 minutes until heated through.
- Garnish and Serve: Taste and adjust seasoning if needed. Sprinkle chopped fresh parsley over the pasta for a fresh finish. Serve immediately for best flavor and texture.
Notes
- For extra heat, increase the Cajun seasoning or add a splash of hot sauce.
- Substitute shrimp or sausage instead of chicken for a different protein variation.
- Use freshly grated Parmesan and pepper jack cheese for the creamiest and smoothest sauce.
- Drain pasta well to prevent the sauce from becoming watery.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 5g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 135mg
