Rattlesnake Pasta
A spicy and creamy pasta dish made with penne, chicken, and jalapenos, featuring a flavorful rattlesnake sauce.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if needed.