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
Scale
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.
