If you’re craving a pasta dish with a burst of bold flavors and a creamy, spicy kick, the Rattlesnake Pasta Recipe is just what you need. This dish combines tender chicken seasoned with Cajun spices, vibrant bell peppers, and a luscious roasted garlic cream sauce that clings delightfully to every bite of penne. It’s a perfect weeknight dinner that feels indulgent yet comes together surprisingly quickly, making it a fast favorite you’ll want to make again and again.
Ingredients You’ll Need
The magic of this Rattlesnake Pasta Recipe lies in its simple yet essential ingredients. Each element brings something special—whether it’s the spicy warmth of Cajun seasoning, the sweet crunch of bell peppers, or the creamy richness of roasted garlic and Parmesan. Here’s everything you’ll gather to create this comforting dish:
- 16 oz. penne pasta: The perfect shape to hold onto the creamy sauce and pockets of flavor.
- 16 oz. boneless skinless chicken breast, cut into ½” cubes: Provides tender, protein-packed bites throughout the dish.
- 1½ tsp Cajun seasoning: Adds a smoky, spicy backbone that defines the dish’s character.
- 1 Tbsp unsalted butter: Used to cook the chicken, imparting richness without overpowering flavors.
- 4 Tbsp unsalted butter, divided: Essential for the sauce and making the roux that thickens it.
- 1 Tbsp olive oil: Helps sauté the veggies while adding a mild, fruity background note.
- 1 red bell pepper sliced into ¼” strips: Brings a sweet crunch and vibrant color.
- 1 green bell pepper sliced into ¼” strips: Adds a slight bitterness to balance sweetness perfectly.
- ½ large red onion sliced into ¼” strips: Provides a subtle sharpness and depth of flavor.
- 1½ tsp minced garlic: A classic aromatic that enhances every component.
- 1 tsp Cajun seasoning: For seasoning the veggies during the sauté for layered spice.
- ½ cup all-purpose flour: Creates the roux which thickens the creamy sauce flawlessly.
- 2 cups low-sodium chicken stock: Adds savory depth and helps build the sauce’s body.
- ¾ cup whole or 2% milk: Contributes creaminess with a lighter touch before the heavy cream finishes it off.
- 1 head roasted garlic (10-12 cloves, coarsely chopped): Roasting mellows garlic to a sweet, buttery richness that takes this sauce to the next level.
- ½ tsp salt: Balances all the flavors without overwhelming the dish.
- ½ tsp black pepper: Adds subtle heat and depth.
- 1 cup grated Parmesan cheese: Brings umami, sharpness, and creaminess to the sauce.
- ¾ cup heavy cream: The final touch that creates a luxuriously smooth finish.
- Green onions, chopped, for garnish: Adds freshness and a pop of color to the final presentation.
How to Make Rattlesnake Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your penne pasta, but here’s the trick—cook it for 2 minutes less than the package suggests for al dente. This ensures it doesn’t get mushy later when tossed in the sauce. Once cooked, drain the pasta and set it aside while you prepare everything else.
Step 2: Season and Cook the Chicken
Toss your chicken cubes in 1½ teaspoons of Cajun seasoning so every bite is packed with flavor. Melt 1 tablespoon of unsalted butter in a pan over medium heat, then cook the chicken until it’s fully cooked and beautifully browned. This little buttery sear seals in the juices and gives a lovely base to your dish. Once done, set the chicken aside.
Step 3: Sauté the Vegetables
In the same pan, add olive oil and 4 tablespoons of butter (divided as the recipe notes), then toss in the sliced red and green bell peppers, red onion, minced garlic, and an extra teaspoon of Cajun seasoning. This mix brings layers of spicy, sweet, and aromatic flavors together, and the sizzling veggies get beautifully tender and fragrant.
Step 4: Make the Roux and the Creamy Sauce
To thicken the sauce, sprinkle the flour over the sautéed veggies and stir well to make a roux—this will be the backbone of your sauce’s velvety texture. Slowly whisk in the chicken stock, milk, and roasted garlic. Season with salt and pepper, then let the sauce simmer gently to develop richness. Stir in Parmesan cheese and heavy cream for that signature creamy finish that makes the Rattlesnake Pasta Recipe so irresistible.
Step 5: Combine and Finish Cooking
Return the cooked chicken and pasta to the pan with the sauce. Toss everything together carefully over medium heat until the pasta is heated through and completely coated in that luscious, spicy sauce. Now you’re ready for the best part—serving!
How to Serve Rattlesnake Pasta Recipe
Garnishes
A sprinkle of chopped green onions adds a fresh, slightly sharp bite that contrasts wonderfully with the rich creaminess. You can also add a few fresh parsley leaves if you like a bit of herbal brightness.
Side Dishes
This dish pairs beautifully with a crisp green salad tossed with a light vinaigrette to balance the richness. Garlic bread or crusty French bread are also fantastic for soaking up every drop of that heavenly sauce.
Creative Ways to Present
For a fun twist, serve the pasta in individual ramekins topped with a grating of extra Parmesan and a small sprinkle of smoked paprika for visual pop and flavor. Or, for a family-style meal, pile it high on a large platter so everyone can help themselves, making dinner feel warm and inviting.
Make Ahead and Storage
Storing Leftovers
Store any leftover Rattlesnake Pasta Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect meal to enjoy again without extra effort.
Freezing
You can freeze the pasta, though the texture of the peppers might soften slightly upon thawing. For best results, freeze the sauce and cooked chicken separately if possible, then combine with freshly cooked pasta after reheating.
Reheating
Reheat gently on the stovetop over low heat to prevent the cream sauce from breaking. Add a splash of milk or chicken stock to loosen the sauce if it feels too thick. You can also use the microwave in short bursts, stirring in between for even heating.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works wonderfully for holding the sauce, other sturdy pastas like rigatoni, fusilli, or farfalle will also work beautifully, offering slightly different textures and bite.
How spicy is the Rattlesnake Pasta Recipe?
The heat level is moderate and comes from the Cajun seasoning, which balances smoky and spicy notes without overwhelming your taste buds. You can adjust the amount of seasoning if you prefer it milder or hotter.
Can this dish be made vegetarian?
Yes! Simply replace the chicken with extra bell peppers, mushrooms, or a plant-based protein. Keep the rest of the recipe the same to enjoy a delicious vegetarian version.
Is roasted garlic necessary?
Roasted garlic adds a sweet, mellow depth that raw garlic can’t match in this recipe. However, if you’re short on time, minced fresh garlic will work as a substitute, just use it sparingly to avoid overpowering the sauce.
What wine pairs well with Rattlesnake Pasta Recipe?
A crisp white wine like Sauvignon Blanc or a light-bodied Chardonnay pairs beautifully by cutting through the creaminess and complementing the spice. For red wine lovers, a fruity Pinot Noir would be a lovely match.
Final Thoughts
The Rattlesnake Pasta Recipe is a fantastic way to bring bold Southern flavors into your kitchen with ease and comfort. It’s creamy, spicy, and utterly satisfying—a dish that’s sure to become a beloved staple in your dinner rotation. Trust me, once you try it, you’ll be excited to share this treasure with your family and friends time and time again!
Print
Rattlesnake Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
Rattlesnake Pasta is a flavorful Cajun-inspired dish featuring tender chicken breast cubes seasoned with spicy Cajun seasoning, sautéed bell peppers and onions, all tossed in a creamy Parmesan and roasted garlic sauce. This satisfying pasta recipe combines bold spices with a rich, velvety sauce and is perfect for a comforting dinner that serves six.
Ingredients
Pasta
- 16 oz. penne pasta
Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning
Vegetables and Aromatics
- 1 red bell pepper, sliced into ¼” strips
- 1 green bell pepper, sliced into ¼” strips
- ½ large red onion, sliced into ¼” strips
- 1½ tsp minced garlic
- 1 head roasted garlic (10–12 cloves, coarsely chopped)
Butter and Oil
- 1 Tbsp unsalted butter
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
Seasonings and Dry Ingredients
- 1 tsp Cajun seasoning
- ½ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
Liquids
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- ¾ cup heavy cream
Cheese and Garnish
- 1 cup grated Parmesan cheese
- Green onions, chopped, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook for 2 minutes less than the package’s al dente time. Drain the pasta and set aside to prevent overcooking.
- Season and cook the chicken: Toss the cubed chicken breast with 1½ teaspoons of Cajun seasoning until evenly coated. Heat 1 tablespoon of unsalted butter in a large skillet over medium-high heat. Add the chicken and cook until fully cooked and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the vegetables and make the sauce: In the same skillet, add 1 tablespoon olive oil and 3 tablespoons unsalted butter. Add the sliced red and green bell peppers, sliced red onion, minced garlic, and 1 teaspoon Cajun seasoning. Sauté over medium heat until the vegetables soften, about 5 minutes.
- Create the roux: Sprinkle ½ cup all-purpose flour over the vegetables in the skillet and stir constantly, cooking the flour for about 1-2 minutes to remove the raw taste. Slowly whisk in 2 cups low-sodium chicken stock and ¾ cup milk, ensuring no lumps remain.
- Simmer the sauce: Add the coarsely chopped roasted garlic cloves, ½ teaspoon salt, and ½ teaspoon black pepper to the sauce. Reduce the heat to low and simmer gently until the sauce thickens, about 5-7 minutes.
- Finish the sauce and combine: Stir in 1 cup grated Parmesan cheese and ¾ cup heavy cream, allowing the cheese to melt fully and the sauce to become creamy and smooth. Then, return the cooked chicken to the skillet, along with the drained pasta. Toss everything to coat well and heat through, about 2-3 minutes.
- Garnish and serve: Remove from heat and garnish with freshly chopped green onions. Serve the Rattlesnake Pasta hot for a delicious, comforting meal.
Notes
- For extra heat, add crushed red pepper flakes when sautéing the vegetables.
- Roasting your own garlic for this recipe will add depth, but you can use pre-roasted garlic if short on time.
- Use whole milk for creamier sauce or substitute with 2% milk as desired.
- To make the dish gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
