If you love bold flavors and creamy pasta with a spicy twist, Rattlesnake Pasta is about to become your new obsession. This dish combines tender Cajun-seasoned chicken, a silky Parmesan cream sauce, and just the right kick from jalapeño and crushed red pepper. With every twirl of fettuccine, you get layers of heat, richness, and freshness, making each bite absolutely irresistible. It’s the kind of recipe you’ll want to make for family dinners, date nights, or whenever you crave restaurant-quality comfort at home.
Ingredients You’ll Need
Every ingredient in Rattlesnake Pasta plays a starring role, from the heat of the peppers to the creaminess of the sauce. You don’t need anything fancy—just these straightforward staples that combine to make magic in your skillet.
- Fettuccine pasta: The classic base that soaks up all the luscious sauce; you can use gluten-free if needed.
- Olive oil: Helps brown the chicken and adds a subtle fruity note to the dish.
- Boneless skinless chicken breasts: Sliced into strips for quick, even cooking and maximum flavor absorption.
- Cajun seasoning: The secret to that signature smoky-spicy flavor—feel free to adjust for more or less heat.
- Salt: Essential for seasoning both the chicken and the sauce; brings out all the flavors.
- Black pepper: Adds a gentle bite and balances the creaminess.
- Unsalted butter: Creates a rich base for sautéing the aromatics and building the sauce.
- Garlic: Fresh minced garlic gives the sauce a deep, aromatic kick.
- Jalapeño: Finely chopped for just the right amount of fresh, bright heat.
- Red bell pepper: Diced for a pop of sweetness and gorgeous color.
- Heavy cream: The backbone of that silky, dreamy sauce.
- Parmesan cheese: Grated and melted in for nutty, salty depth.
- Crushed red pepper flakes (optional): For those who like to dial up the spice even more.
- Fresh parsley: Chopped and sprinkled for a burst of freshness and color.
- Lemon juice: A squeeze at the end brightens up all the rich, spicy flavors.
How to Make Rattlesnake Pasta
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside—don’t forget to reserve a splash of pasta water in case you want to loosen the sauce later.
Step 2: Season and Sauté the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Toss your chicken strips with Cajun seasoning, salt, and black pepper, then add them to the skillet. Sauté for 5 to 6 minutes until they’re golden-brown and cooked through. Once done, transfer the chicken to a plate and keep it handy for later.
Step 3: Sauté the Aromatics
In the same skillet, melt the butter. Add the minced garlic, chopped jalapeño, and diced red bell pepper. Sauté everything for 2 to 3 minutes, just until the peppers soften and the garlic becomes fragrant. This is where the base of your Rattlesnake Pasta sauce starts to come alive.
Step 4: Make the Creamy Cajun Sauce
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in the grated Parmesan cheese and, if you’re feeling bold, the crushed red pepper flakes. Let the sauce bubble for 3 to 4 minutes, whisking occasionally, until it thickens slightly and the cheese is fully melted.
Step 5: Bring It All Together
Return the cooked chicken and drained fettuccine to the skillet. Toss everything together until the pasta is thoroughly coated in the creamy, spicy sauce, and the chicken is evenly distributed. Finish with a generous sprinkle of chopped parsley and a squeeze of fresh lemon juice. Serve your Rattlesnake Pasta immediately while it’s hot and irresistible.
How to Serve Rattlesnake Pasta
Garnishes
For that restaurant-worthy finish, top your Rattlesnake Pasta with a little extra grated Parmesan, a handful of fresh parsley, and perhaps a few thin slices of jalapeño for color and heat. A wedge of lemon on the side never hurts—it adds a zesty brightness right before digging in.
Side Dishes
This pasta is rich and full of flavor, so it pairs beautifully with a simple green salad tossed in a citrusy vinaigrette. Garlic bread or a warm baguette is also a classic choice, perfect for soaking up any leftover sauce. If you want to keep things light, roasted or steamed veggies like asparagus or broccoli are fantastic alongside Rattlesnake Pasta.
Creative Ways to Present
If you’re making Rattlesnake Pasta for guests, try serving it in shallow bowls with a sprinkle of microgreens or edible flowers for an elegant touch. For a family-style meal, pile the pasta high on a large platter and let everyone help themselves. You could also serve individual portions in mini cast iron skillets for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftover Rattlesnake Pasta keeps well in the fridge for up to 3 days. Transfer any extras to an airtight container, making sure the noodles are well coated in sauce to prevent them from drying out. This way, you’ll have a delicious lunch or quick dinner ready to go.
Freezing
While the creamy sauce is best enjoyed fresh, you can freeze Rattlesnake Pasta if needed. Place cooled pasta in a freezer-safe container and freeze for up to one month. When ready to enjoy, thaw overnight in the fridge before reheating gently on the stove with a splash of cream or milk to revive the sauce.
Reheating
To reheat, add a little water, milk, or cream to a skillet and warm the pasta over low heat, gently stirring until everything is hot and creamy again. The microwave works too, but be sure to stir often for even heating. Just take care not to overcook, as the chicken and pasta can dry out.
FAQs
Can I make Rattlesnake Pasta less spicy?
Absolutely! Simply reduce or omit the jalapeño and crushed red pepper flakes. You’ll still get all the creamy, savory flavors without the extra heat.
What other proteins can I use instead of chicken?
Shrimp is a fantastic alternative and cooks quickly in the same skillet. You can also try sliced sausage or even tofu for a different twist on Rattlesnake Pasta.
Is there a way to make this dish gluten-free?
Yes! Just swap the regular fettuccine for your favorite gluten-free pasta. All the other ingredients are naturally gluten-free, so you won’t miss any of the flavor or texture.
Can I prepare any part of Rattlesnake Pasta ahead of time?
You can cook the chicken and even chop the peppers ahead of time. Store them in the fridge and, when you’re ready, the actual cooking process comes together in under 30 minutes.
How do I make the sauce extra creamy?
For an ultra-luxurious sauce, stir in a tablespoon of cream cheese along with the Parmesan. It melts right in and gives your Rattlesnake Pasta an extra level of richness.
Final Thoughts
I can’t wait for you to taste how the spicy, creamy, and zesty flavors come together in this unforgettable Rattlesnake Pasta. It’s the kind of recipe that wows with every bite and is sure to become a staple in your kitchen. Grab your skillet and treat yourself to a bowl—you deserve it!
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Rattlesnake Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Rattlesnake Pasta is a bold, creamy Cajun-inspired dish featuring tender chicken strips sautéed with jalapeños and red bell pepper, tossed in a rich Parmesan cream sauce with a hint of lemon and fresh parsley. Perfect for those craving a spicy, flavorful pasta meal with a Southern flair.
Ingredients
Pasta
- 8 ounces fettuccine pasta
Chicken
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, sliced into strips
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce and Vegetables
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 small jalapeño, finely chopped
- 1/4 cup diced red bell pepper
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chopped fresh parsley
- Juice of 1/2 lemon
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Drain well and set aside.
- Sauté the chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken strips with Cajun seasoning, salt, and black pepper. Add the chicken to the skillet and cook for 5 to 6 minutes, stirring occasionally, until the chicken is cooked through and browned on all sides. Remove the chicken from the skillet and set aside.
- Cook vegetables and make sauce: In the same skillet, melt the butter. Add the minced garlic, finely chopped jalapeño, and diced red bell pepper. Sauté for 2 to 3 minutes until the vegetables soften and the garlic is fragrant.
- Add cream and cheese: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and crushed red pepper flakes if using. Continue cooking for 3 to 4 minutes, stirring frequently, until the sauce thickens slightly.
- Combine everything: Return the cooked chicken to the skillet along with the drained fettuccine. Toss gently to combine and ensure the pasta and chicken are well coated with the creamy sauce. Cook for another 1 to 2 minutes to heat through.
- Finish and serve: Remove the skillet from heat. Stir in the chopped fresh parsley and squeeze the juice of half a lemon over the pasta for brightness. Serve immediately while hot.
Notes
- Adjust the spice level by adding more or less jalapeño and crushed red pepper flakes to suit your taste.
- For an extra creamy and rich sauce, stir in a tablespoon of cream cheese during the sauce preparation step.
- You can substitute shrimp for the chicken to create a flavorful seafood variation.
- Use gluten-free pasta to make this recipe suitable for gluten-free diets.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 3g
- Sodium: 540mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
