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
Scale
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
