Rattlesnake pasta is a spicy and creamy pasta dish made with penne, chicken, and jalapenos. It has a tasty sauce that brings everything together with just the right amount of heat and flavor. This recipe is easy to make and perfect when you want a meal with some spice and creaminess.
Why You’ll Love This Rattlesnake Pasta Recipe
This recipe stands out because it’s packed with flavor and texture, yet simple enough to prepare on a weeknight. The Cajun seasoning on the chicken adds a smoky, spicy note that pairs beautifully with the sweetness of the bell peppers and onions. The creamy rattlesnake sauce brings everything together with its smooth, cheesy goodness. You’ll appreciate how the dish feels indulgent but is surprisingly straightforward to make. Plus, it’s a versatile recipe that can easily be adapted to your preferences, whether you like it hotter or milder.
Ingredients You’ll Need for Rattlesnake Pasta
To make this flavorful dish, you’ll gather a few basic ingredients, many of which you may already have on hand. Here’s the list with exact measurements to guide you:
- 16 ounces penne pasta
- 1 pound chicken breasts, cut into bite-sized chunks
- 1 ½ teaspoons Cajun seasoning
- 2 tablespoons olive oil, divided
- 4 jalapeno peppers, sliced
- 1 red bell pepper, chopped
- 1 yellow onion, sliced
- 2 cloves garlic, minced
For the rattlesnake sauce, you’ll need:
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
How to Make Rattlesnake Pasta
Start by boiling a large pot of salted water and cook the penne pasta until tender, following the package instructions. Once done, drain the pasta and set it aside. While the water heats, season your chicken chunks with Cajun seasoning to add depth and spice.
Next, heat one tablespoon of olive oil in a sauté pan over medium-high heat. Add the chicken and cook thoroughly until it reaches an internal temperature of 165°F, then remove the chicken and keep it warm. Lower the heat to medium and add the remaining tablespoon of olive oil. Toss in the red bell pepper, jalapenos, and sliced onion. Cook them until they soften and become fragrant, then add the minced garlic for the last couple of minutes. Remove the veggies and set them aside with the chicken.
Now, it’s time to prepare the rattlesnake sauce. Reduce the heat to medium-low and melt the butter in the same pan. Whisk in the flour, stirring constantly to form a roux. This will take about three minutes — be careful not to let the flour brown or burn. Gradually pour in the milk while whisking continuously, ensuring the sauce stays smooth without lumps.
Once the milk is fully incorporated, slowly mix in the Parmesan cheese, adding it in handfuls to help it melt evenly. Stir in the Dijon mustard, crushed red pepper flakes, salt, and black pepper. Let the sauce simmer gently until it thickens slightly.
Finally, add the cooked pasta, chicken, and sautéed vegetables to the sauce. Stir well to combine, making sure every piece is coated with that creamy, spicy goodness. Heat everything together for a few minutes, then serve immediately while warm.
How to Serve Your Rattlesnake Pasta
This pasta dish works wonderfully on its own, but you can elevate the experience with a few simple serving ideas. A fresh green salad with a light vinaigrette can help balance the richness of the sauce. If you want to add more texture, sprinkle some toasted breadcrumbs or chopped fresh herbs like parsley or cilantro on top before serving.
Rattlesnake pasta also pairs nicely with a side of steamed vegetables or garlic bread to soak up the sauce. Since it’s a hearty dish, a moderate portion alongside a crisp, refreshing beverage is all you need for a satisfying meal.
Expert Tips to Make Your Rattlesnake Pasta Shine
To get the best results from this recipe, keep a few expert tips in mind. First, don’t overcook the pasta; it should be tender but still firm to the bite (al dente) to hold up well in the sauce. If the pasta finishes before the sauce is ready, toss it lightly with olive oil to prevent sticking.
When cooking the chicken, make sure it’s fully cooked through but still juicy — cooking it too long can dry it out. Using fresh jalapenos gives the dish its characteristic heat, but you can adjust the amount to suit your taste or remove seeds for a milder version.
For the sauce, whisk constantly when adding flour and milk to avoid lumps. Using freshly grated Parmesan cheese melts better and adds more flavor than pre-grated varieties. Lastly, taste your sauce before combining everything to tweak the seasoning if needed.
How to Store Leftover Rattlesnake Pasta
If you have leftovers, store them in an airtight container in the refrigerator. The pasta will keep well for up to three days. When reheating, warm gently on the stove or in the microwave, adding a splash of milk or water to loosen the sauce if it has thickened too much.
Avoid freezing this dish as the creamy sauce may separate and change texture after thawing. Fresh is always best, but with proper storage, you can enjoy your rattlesnake pasta the next day without losing much of its original flavor and creaminess.
Variations You Can Try with Rattlesnake Pasta
This recipe is very flexible and can be customized to your liking. To add more protein, try mixing in cooked shrimp or sausage (other than pork) for different flavors. You can swap penne pasta for other shapes like fusilli or rigatoni to change the texture.
If you prefer a dairy-free version, substitute the milk and cheese with plant-based alternatives such as almond milk and vegan cheese, though the flavor will be slightly different. To amp up the spice, add more crushed red pepper or include a dash of hot sauce.
For a veggie boost, add mushrooms, spinach, or zucchini along with the peppers. These variations help keep the dish fresh and exciting every time you make it.
Frequently Asked Questions About Rattlesnake Pasta
What makes rattlesnake pasta spicy?
The heat mainly comes from jalapeno peppers and crushed red pepper flakes combined with Cajun seasoning, giving it a lively, spicy flavor.
Can I use other types of pasta?
Yes, feel free to substitute penne with any pasta shape you like. Just adjust cooking time based on the type.
Is rattlesnake pasta gluten-free?
This recipe uses regular flour for the sauce and regular pasta, so it’s not gluten-free. You can use gluten-free flour and pasta to make it suitable for gluten-free diets.
Can I prepare rattlesnake pasta ahead of time?
You can cook the components in advance and reheat gently, but it’s best enjoyed fresh to preserve the creamy sauce texture.
How can I reduce the spice level?
Remove the seeds from the jalapenos or reduce the amount used. You can also omit the crushed red pepper flakes.
Rattlesnake Pasta
Ingredients
- 16 ounces penne pasta
- 1 pound chicken breasts (cut into bite-sized chunks)
- 1 1/2 teaspoons Cajun seasoning
- 2 tablespoons olive oil (divided)
- 4 pieces jalapeno peppers (sliced)
- 1 red bell pepper (chopped)
- 1 yellow onion (sliced)
- 2 cloves garlic (minced)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
- Boil a large pot of salted water and cook the penne pasta according to package instructions. Drain and set aside.
- Season chicken chunks with Cajun seasoning. Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat and cook the chicken until fully cooked. Remove and keep warm.
- In the same pan, lower the heat to medium and add the remaining olive oil. Sauté the red bell pepper, jalapenos, and onion until softened, then add minced garlic for the last couple of minutes. Remove and set aside.
- For the rattlesnake sauce, melt butter in the same pan over medium-low heat. Whisk in flour to form a roux, cooking for about three minutes.
- Gradually pour in the milk while whisking to avoid lumps. Once smooth, mix in the Parmesan cheese until melted, then add Dijon mustard, crushed red pepper flakes, salt, and pepper.
- Combine the cooked pasta, chicken, and sautéed vegetables with the sauce, stirring to coat everything evenly. Heat through and serve immediately.
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