Spicy Rattlesnake Pasta: A Bold, Fiery Delight
Why You’ll Love This Recipe
Spicy Rattlesnake Pasta is the ultimate dish for spice lovers who enjoy a creamy, flavorful twist on traditional pasta. The combination of tender Cajun-seasoned chicken, spicy jalapeños, and a rich, cheesy sauce creates a perfectly balanced dish that’s sure to satisfy. It’s quick to prepare, endlessly customizable, and guaranteed to add excitement to any dinner table.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons chopped pickled jalapeños, plus extra slices for serving
- 1 large clove garlic, finely chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces dried penne pasta
- 4 cups unsalted chicken stock
- 1 large red bell pepper, chopped
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- Fresh parsley, chopped for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Season the chicken with Cajun seasoning and paprika. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown. Remove and slice.
- In the same skillet, sauté garlic and jalapeños until fragrant, then pour in the heavy cream and chicken stock. Stir in parmesan and simmer until the sauce thickens.
- Toss in the pasta, adding reserved pasta water to adjust the sauce consistency. Add the chicken back in, season to taste, and garnish with parsley.
Servings and Timing
- Servings: 4
- Total Time: 30 minutes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Variations
- Shrimp or Sausage: Swap chicken for shrimp or Andouille sausage for a different protein.
- Vegetarian: Skip the meat and add bell peppers, spinach, or mushrooms for a veggie-packed version.
- Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Gently reheat in a skillet with a splash of cream or milk to restore the creamy texture.
FAQs
Can I use pre-cooked chicken?
Yes, rotisserie chicken works well. Add it at the end to heat through.
How spicy is this dish?
Adjust the spice level by adding more or less jalapeño and Cajun seasoning.
Can I make it gluten-free?
Yes, use gluten-free pasta and check your Cajun seasoning for gluten content.
Can I freeze Rattlesnake Pasta?
The creamy sauce may not freeze well, so it’s best enjoyed fresh or within a few days in the fridge.
Can I add more vegetables?
Yes, bell peppers, spinach, or mushrooms would complement the dish nicely.
How do I avoid the sauce from separating?
Reheat gently and add a splash of pasta water or cream to maintain a smooth texture.
What type of pasta works best?
Penne or fettuccine work well, but you can use any pasta shape you prefer.
Can I use a different type of cheese?
Yes, try using cheddar or mozzarella for a different cheesy flavor.
How do I adjust the spice if it’s too hot?
You can reduce the jalapeños or omit some of the Cajun seasoning to tame the heat.
What can I serve with Rattlesnake Pasta?
Pair it with garlic bread, a fresh salad, or a cold beverage like iced tea or Chardonnay.
Conclusion
Spicy Rattlesnake Pasta is a perfect blend of creamy, spicy, and savory flavors. With a quick prep time and customizable ingredients, it’s the ideal dish for any occasion. Whether you’re hosting a dinner or treating yourself to something exciting, this dish will surely become a favorite.
PrintSpicy Rattlesnake Pasta
Spicy Rattlesnake Pasta is a fiery, creamy dish that combines Cajun-seasoned chicken, spicy jalapeños, and a rich cheesy sauce. This easy-to-make pasta is perfect for spice lovers who want a bold, flavorful meal. Customizable and quick, it’s a great addition to your weeknight dinner rotation!
- Prep Time: 10min
- Cook Time: 20min
- Total Time: 30min
- Yield: 4servings
- Category: Main Course, Pasta
- Method: Stovetop
- Cuisine: Cajun, American
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons chopped pickled jalapeños, plus extra slices for serving
- 1 large clove garlic, finely chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces dried penne pasta
- 4 cups unsalted chicken stock
- 1 large red bell pepper, chopped
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water, drain, and set aside.
- Season the chicken with Cajun seasoning and paprika. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden brown. Remove and slice.
- In the same skillet, sauté garlic and jalapeños until fragrant, then pour in the heavy cream and chicken stock. Stir in parmesan and simmer until the sauce thickens.
- Toss the pasta into the skillet, adding reserved pasta water to adjust the sauce consistency. Add the chicken back in, season to taste, and garnish with parsley.
Notes
- Adjust the spice level by increasing or decreasing the amount of jalapeños or Cajun seasoning.
- For a lighter version, swap heavy cream with half-and-half.
- You can use shrimp, sausage, or even a veggie mix like bell peppers, mushrooms, or spinach for variations.
