Description
This Spicy Creamy Rattlesnake Pasta brings together tender Cajun-seasoned chicken, sautéed bell peppers, and jalapeños in a rich, velvety Parmesan cream sauce.
Ingredients
Scale
- 1 lb Penne Pasta (or fettuccine, rotini)
- 1 lb Boneless, Skinless Chicken Breast, cut into bite-sized pieces
- 2 Tbsp Olive Oil, divided
- 1 1/2 tsp Cajun Seasoning (plus extra to taste)
- 3 cloves Garlic, minced
- 2–3 whole Jalapeño Peppers, thinly sliced (remove seeds for milder heat)
- 4 Tbsp Unsalted 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
- 1/4 cup Fresh Parsley, chopped (for garnish)
Instructions
- Boil the pasta in salted water until just shy of al dente. Drain and reserve ½ cup of cooking water. Set aside.
- Season chicken with Cajun seasoning. Heat 1 Tbsp olive oil in a large skillet and cook chicken 5–7 minutes until browned and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté bell peppers, onion, garlic, and jalapeños for 5 minutes until tender-crisp. Remove and set aside with chicken.
- Lower the heat to medium. Melt butter in the same pan, whisk in flour, and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk until smooth. Simmer until slightly thickened, then stir in Parmesan, salt, and pepper until creamy and smooth.
- Add pasta, chicken, and sautéed veggies to the sauce. Toss to coat evenly. Add reserved pasta water if needed to loosen the sauce. Garnish with parsley and serve hot.
Notes
- This dish is ready in just 30 minutes.
- Adjust the heat by adding or removing jalapeños.
- Use half-and-half for a richer sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 39 g
- Cholesterol: 90 mg