Rattlesnake Pasta

Name: Rattlesnake Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ pound penne pasta (cooked and drained); 1 pound boneless skinless chicken breast (cut into 1-inch pieces); 1 tablespoon cajun spice blend (e.g., McCormick’s); 2 tablespoons olive oil; 2 tablespoons unsalted butter; ¾ cup yellow onion (diced into ¼ inch pieces); 1 cup red bell pepper (sliced into ¼ inch thick strips, seeds and stem removed); ½ cup jalapeno pepper (sliced ¼ inch thick (seeds and veins optional)); 1 tablespoon fresh garlic (minced); ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons all-purpose flour; 2 ¼ cups chicken broth; 1 cup heavy cream; 1 cup grated parmesan cheese

By Lily | Last modified on Mar 12, 2026

Featured in: Main Dishes

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Rattlesnake Pasta is a bold and flavorful dish that brings together tender chicken breasts seasoned with spicy Cajun spices and coated in a rich, creamy Parmesan sauce. This dish is a delightful feast for your senses, offering a perfect balance of heat and creaminess, and is perfect for those busy weeknights when you need something quick yet satisfying.

In just about 30 minutes, you can have a vibrant plate of steaming pasta bursting with colorful bell peppers, jalapeños, and a luscious sauce that clings beautifully to every bite. Whether you’re craving a spicy kick or a comforting creamy meal, this recipe delivers both with ease and elegance.

Why You’ll Love This Recipe

The combination of tender chicken and spicy Cajun seasoning creates a deliciously bold flavor.
The creamy Parmesan sauce adds richness that perfectly balances the heat from jalapeños.
Quick to prepare, making it ideal for satisfying weeknight dinners.
Colorful vegetables enhance both the taste and visual appeal of the dish.

Ingredients

Penne pasta: ½ pound of penne, cooked al dente and drained to provide a perfect base for the creamy sauce.
Boneless skinless chicken breast: 1 pound, cut into 1-inch pieces to ensure quick and even cooking with a tender texture.
Cajun spice blend: 1 tablespoon of McCormick’s brand, adding a smoky, spicy kick to the chicken.
Olive oil: 2 tablespoons, used for sautéing chicken and vegetables to achieve a golden crust and rich flavor.
Unsalted butter: 2 tablespoons, enhances the sauce with a creamy, smooth finish.
Yellow onion: ¾ cup diced into ¼ inch pieces, providing sweetness and depth to the sauce.
Red bell pepper: 1 cup, sliced into ¼ inch strips, adding color, sweetness, and crunch to the dish.
Jalapeño pepper: ½ cup sliced into ¼ inch pieces; seeds can be removed for milder heat or retained for spiciness.
Fresh garlic: 1 tablespoon minced, imparting pungent aroma and flavor.
Salt: ½ teaspoon, enhances all the natural flavors throughout the dish.
Black pepper: ¼ teaspoon, adds mild heat and complexity to the sauce.
All-purpose flour: 2 tablespoons, used to thicken the creamy sauce for a luscious texture.
Chicken broth: 2 ¼ cups, provides the flavorful base for the sauce’s savory depth.
Heavy cream: 1 cup, creates the rich and indulgent consistency that clings to pasta perfectly.
Grated Parmesan cheese: 1 cup, melts into the sauce adding nutty, salty richness.

Instructions

Cook Penne Pasta: Bring a large pot of salted water to a boil, then cook penne pasta according to package directions until al dente. Drain well and set aside. Cooking pasta al dente ensures just the right bite that won’t get mushy when combined with sauce.
Season the Chicken: In a bowl, evenly coat the chicken pieces with Cajun seasoning. This provides the signature spicy flavor and a flavorful crust when cooked.
Sauté Chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes until golden brown on the outside and no longer pink inside. Removing chicken from pan once cooked prevents overcooking and keeps meat juicy.
Sauté Vegetables: In the same skillet, add unsalted butter. Once melted, stir in yellow onions, red bell peppers, jalapeños, garlic, salt, and black pepper. Cook for 3-5 minutes until vegetables soften and onions turn translucent. This step builds a flavorful base for the sauce.
Create the Roux: Sprinkle flour over the cooked vegetables and stir well to absorb the butter and evenly coat the veggies. Cooking the flour removes the raw taste and helps thicken the sauce later.
Add Liquids to Form Sauce: Slowly pour chicken broth into the skillet while stirring constantly to avoid lumps. Once combined, stir in heavy cream and bring mixture to a low boil. Smooth stirring helps achieve a creamy, lump-free sauce.
Simmer and Thicken Sauce: Reduce heat to medium-low and let the sauce simmer for 2-4 minutes until it thickens slightly. This concentration enhances flavors and creates the perfect texture for coating pasta.
Incorporate Parmesan Cheese: Stir grated Parmesan cheese into the thickened sauce until melted and fully incorporated. This adds a wonderful nuttiness and richness to the sauce.
Combine Pasta and Chicken: Add the cooked penne pasta and chicken into the sauce. Gently toss everything together to evenly coat all pasta and chicken pieces with the creamy, spicy sauce. Serve immediately while hot for optimal flavor and texture.

You Must Know

Removing jalapeño seeds and membranes reduces the heat for a milder sauce experience.
You can adjust jalapeño quantity based on your preferred spice level, using less for mild heat.
Different bell pepper colors vary in sweetness; red and orange balance jalapeño heat nicely.
Cajun spice brand choice impacts spice level—try Tony Chachere’s or Ragin Cajun for variety.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid overcooking the chicken and maintain sauce creaminess.

Serving Suggestions

Serve this robust Rattlesnake Pasta with a fresh green salad or steamed vegetables to balance the richness. A crisp white wine or sparkling water with a lime wedge pairs nicely with the dish’s bold flavors.

Professional Tips

To keep chicken juicy, avoid overcrowding the pan when cooking and cook in batches if needed.
Simmer sauce on low heat to prevent cream from curdling and achieve smooth texture.
For extra depth, add a splash of white wine when deglazing the skillet after cooking chicken.

FAQs

Can I use a different type of pasta?: Yes, you can substitute penne with rigatoni, fusilli, or any pasta that holds sauce well.
How spicy is this pasta dish?: The heat depends on jalapeño quantity and whether seeds are kept. Adjust to your comfort level by removing seeds or reducing peppers.
Can I make this recipe dairy-free?: You can substitute heavy cream and Parmesan with dairy-free alternatives, though the sauce texture and flavor may be different.
Is this recipe freezer-friendly?: This pasta is best enjoyed fresh, but you can freeze leftovers in airtight containers for up to 1 month. Thaw overnight before reheating gently.
What can I serve alongside Rattlesnake Pasta?: Consider fresh salads, garlic bread, or steamed green vegetables to complement the creamy, spicy flavors.