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Rattlesnake Pasta Recipe

Rattlesnake Pasta Recipe

This creamy and spicy rattlesnake pasta recipe combines tender chicken, Cajun seasoning, and a silky Alfredo-style sauce. It’s rich, comforting, and perfect for a quick restaurant-style dinner at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American Cajun
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound penne pasta
  • 1 tablespoon olive oil
  • 1.5 pounds boneless skinless chicken breast cubed
  • 4 tablespoons butter
  • 1 whole onion finely chopped
  • 2 teaspoons garlic minced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 3 teaspoons Cajun seasoning adjust to taste
  • 1 whole green bell pepper chopped
  • 1 whole red bell pepper chopped
  • 3 whole jalapeños sliced, seeds optional for heat
  • 1.5 cups parmesan cheese fresh grated
  • 1 teaspoon red chili flakes optional
  • Salt seasoning adjustment
  • Black pepper seasoning adjustment

Equipment

  • Large skillet or frying pan
  • Large pot (for pasta)
  • Wooden spoon or spatula

Method
 

  1. Cook penne pasta in salted boiling water until just al dente. Drain and set aside while you prepare the sauce.
  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden on the outside and fully cooked inside.
  3. Remove chicken and set aside. In the same pan, melt butter and sauté onion and garlic until soft and fragrant.
  4. Add flour and stir continuously until it forms a thick paste. Cook for 1–2 minutes until it smells slightly nutty.
  5. Slowly pour in milk while stirring. Keep heat medium-low and mix until the sauce becomes smooth and creamy.
  6. Stir in Cajun seasoning, bell peppers, and jalapeños. Simmer until peppers are slightly tender but still crisp.
  7. Add parmesan cheese and stir until melted and thickened into a silky sauce.
  8. Return cooked chicken to the pan and mix well until fully coated in sauce.
  9. Add pasta and toss everything together until evenly combined and creamy.

Notes

  • Add milk slowly to prevent lumps and keep the sauce smooth.
  • Stop pasta at al dente so it doesn’t overcook in the sauce.
  • Use fresh parmesan for the best creamy texture and flavor.