Description
Best Rattlesnake Pasta is a vibrant, flavorful dish that brings a gentle, spicy kick to your dining table. Featuring succulent chicken, fresh jalapeños, and bell peppers bathed in a creamy, Parmesan-infused sauce, this recipe offers a perfect balance of comfort and zest. It is a sophisticated yet accessible meal that feels special enough for a celebration while remaining quick and easy to prepare on a busy weeknight.
Ingredients
1 pound penne pasta
1 tablespoon olive oil
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
4 tablespoons unsalted butter
1 small onion, finely minced
2 teaspoons minced garlic
3 jalapeño peppers, seeded and finely diced
2 red bell peppers, diced
2 tablespoons Cajun seasoning
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup freshly grated Parmesan cheese
Fresh parsley for garnish
Instructions
Cook the penne pasta in salted boiling water according to package directions, then drain.
Heat olive oil in a large skillet over medium-high heat and brown the chicken cubes until cooked through; remove and set aside.
In the same skillet, melt the butter and sauté the onion, garlic, jalapeños, and red bell peppers until softened.
Stir in the Cajun seasoning and flour, cooking for 1-2 minutes to create a roux.
Slowly pour in the heavy cream while whisking constantly to prevent lumps.
Simmer the sauce until thickened, then fold in the Parmesan cheese until melted and smooth.
Return the chicken to the skillet, add the cooked pasta, and toss until evenly coated.
Garnish with fresh parsley and serve warm.
Notes
Adjust the number of jalapeños to control the heat level. Ensure the Parmesan is freshly grated for the smoothest melting consistency. Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of cream.
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 5g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 14g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 115mg