Rattlesnake Pasta
Rattlesnake pasta features tender chicken with spicy cajun seasoning in a creamy parmesan sauce, perfect for a flavorful and quick weeknight dinner ready in 30 minutes.
Equipment
- 1 large skillet 12 inch
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
Instructions
- Cook penne pasta according to package directions, drain, and set aside.
- Coat chicken breast pieces with cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 6-8 minutes until golden and cooked through.
- Remove chicken from skillet and set aside.
- Add butter to skillet. Once melted, add onion, red bell pepper, jalapeno, garlic, salt, and pepper. Cook 3-5 minutes until vegetables soften and onions are translucent.
- Sprinkle flour over vegetables and stir until flour is absorbed.
- Gradually pour in chicken broth while stirring constantly to avoid lumps. Stir in heavy cream and bring to a low boil.
- Reduce heat to medium-low and simmer 2-4 minutes until sauce thickens.
- Stir in parmesan cheese until fully melted and incorporated.
- Add pasta and cooked chicken to the skillet. Toss gently to coat pasta evenly with sauce. Remove from heat and serve.
Notes
- Remove jalapeno seeds and membranes to reduce heat if desired.
- Use any bell pepper color; sweeter peppers balance jalapeno heat.
- Choose preferred cajun seasoning brand for varying spice levels.
- Adjust jalapeno quantity to control sauce spiciness.