Rattlesnake Pasta

Rattlesnake pasta combines tender chicken breasts, spicy cajun seasoning, and a creamy parmesan cheese sauce for a flavorful meal that’s ready in just 35 minutes. This easy recipe is perfect for weeknight dinners or when you’re craving something bold and satisfying.

Jump to Recipe

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Servings4

Rattlesnake pasta is the perfect combination of bold flavors and creamy textures, making it an irresistible dish for anyone who loves a little spice. With tender chicken breasts, perfectly cooked penne pasta, and a creamy sauce infused with cajun spices, this recipe delivers a restaurant-quality meal right in your own kitchen.

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

What You Need To Know

• MAIN INGREDIENTS: penne pasta, chicken breasts, cajun seasoning, olive oil, unsalted butter, yellow onion, red bell pepper, jalapeño peppers, garlic, chicken broth, heavy cream, parmesan cheese.
• QUICK STEPS: Cook pasta, season and cook chicken, sauté vegetables, make creamy sauce, combine chicken, pasta, and sauce, serve.
• TOTAL TIME AND YIELD: 35 minutes, 4 servings

Why This Recipe

• The combination of cajun seasoning and jalapeño peppers delivers a bold kick that’s balanced by the creamy sauce, creating a delicious blend of heat and richness.
• Unlike generic recipes, our sauce uses a carefully tested ratio of chicken broth, heavy cream, and parmesan cheese to achieve the perfect consistency—rich, smooth, and not too heavy.
• By using just one large skillet for most of the cooking, this recipe minimizes cleanup without compromising flavor or presentation.

Rattlesnake Pasta Ingredients

Rattlesnake pasta combines fresh, flavorful ingredients with just the right amount of spice, making it a go-to dish for bold and creamy pasta lovers

Rattlesnake Pasta Substitutions and Additions

Cajun Spice Blend: Replace with a homemade 1 ½ teaspoons paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of cayenne pepper to replace one tablespoon of store-bought cajun seasoning. Adjust the cayenne pepper to your desired spice level.

Penne Pasta: Use fettuccine or rigatoni. Adjust cooking time to keep the pasta al dente.

Jalapeño Peppers: For a milder option, substitute with green bell peppers or skip entirely. If you want extra heat, add a sprinkle of red pepper flakes or use serrano peppers.

Parmesan Cheese: Swap with asiago cheese or cheddar cheese for a different, yet complementary, flavor.

Chicken Broth: Use can swap for vegetable broth if you prefer.

Olive Oil: Replace with avocado oil or canola oil for a neutral flavor that still works well for sautéing.

Red Bell Pepper: Switch out for yellow or orange bell peppers for a similar sweetness, or add diced cherry tomatoes for extra freshness.

How To Make Rattlesnake Pasta

Making rattlesnake pasta is a straightforward process that combines vibrant ingredients, bold spices, and creamy textures to create a satisfying dish. Follow these step-by-step directions to ensure everything comes together perfectly.

STEP ONE: Start by bringing a large pot of cold water to a boil, adding a pinch of sea salt for seasoning. Cook the penne pasta according to the package directions until it is perfectly al dente.

Once cooked, drain the pasta and set it aside.

STEP TWO: Cut the chicken breasts into one inch pieces for even cooking. Coat the chicken pieces evenly with cajun seasoning, making sure all sides are covered. This step adds a flavorful kick to the dish.

STEP THREE: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken pieces to the skillet. Cook for six to eight minutes, turning occasionally, until the chicken is golden brown and no longer pink inside.

Transfer the cooked chicken to a plate and set aside.

STEP FOUR: Add unsalted butter to the same skillet and let it melt over medium heat. Stir in the diced yellow onion, sliced red bell pepper, and jalapeño peppers.

Cook for three to five minutes, stirring frequently, until the onions are translucent and the peppers are softened. Add the minced garlic cloves, salt, and black pepper, and cook for another minute until fragrant.

STEP FIVE: Sprinkle two tablespoons of all-purpose flour over the sautéed vegetables. Stir constantly to coat the vegetables evenly and cook for about one minute. This step thickens the sauce and prevents lumps.

STEP SIX: Slowly pour in the chicken broth, stirring continuously to dissolve the flour and create a smooth base. Once fully combined, stir in the heavy cream and bring the mixture to a gentle boil over medium heat.

STEP SEVEN: Reduce the heat to medium-low and let the sauce simmer for two to four minutes, stirring occasionally, until it begins to thicken. The sauce should coat the back of a spoon.

STEP EIGHT: Stir in the grated parmesan cheese until it is fully melted and incorporated into the sauce. This step gives the sauce its creamy, rich texture and enhances the flavor.

STEP NINE: Return the cooked chicken to the skillet, followed by the drained penne pasta. Gently toss everything together to coat the pasta and chicken evenly with the creamy sauce.

STEP TEN: Remove the skillet from heat and serve the rattlesnake pasta immediately. For a finishing touch, garnish with chopped parsley, a sprinkle of red pepper flakes, or additional parmesan cheese.

Troubleshooting This Rattlesnake Pasta Recipe

The sauce turns out too thin.
Make sure to cook the flour with the butter and vegetables for at least one minute before adding the liquids. Stir continuously when adding the broth to prevent lumps and allow the sauce to thicken properly.

The chicken ends up dry.
Cook the chicken over medium-high heat until it’s just golden and no longer pink inside, about six to eight minutes. Overcooking can dry it out, so remove it from the skillet as soon as it’s done.

The pasta sticks together after draining.
Toss the drained pasta with a drizzle of olive oil to keep it from clumping while you prepare the sauce.

The dish is too spicy.
Adjust the heat by removing the seeds and veins from the jalapeño peppers or reducing the amount of cajun seasoning. You can also add a little more heavy cream to mellow the heat.

The sauce clumps when adding cheese.
Lower the heat before stirring in the parmesan cheese, and add it gradually while stirring to help it melt smoothly.

The dish doesn’t have enough sauce.
If you prefer a saucier dish, increase the chicken broth by ¼ cup and the heavy cream by 2 tablespoons. Adjust the seasoning to match the extra liquid.

How To Serve Rattlesnake Pasta

To create a complete and satisfying meal, pair your rattlesnake pasta with complementary sides.

A vibrant 7 Layer Salad adds refreshing, crisp textures and layers of flavor that balance the creamy, bold pasta.

Warm, buttery garlic bread is perfect for soaking up the rich sauce, making it an essential addition to the table.

For a flavorful vegetable option, our roasted vegetables bring a savory, caramelized touch that pairs beautifully with the pasta’s spicy notes.

Together, these sides round out the meal and provide a variety of textures and flavors for everyone to enjoy.

MORE PASTA RECIPES

Pasta Recipes

Million Dollar Baked Spaghetti

Pasta Recipes

Chicken Alfredo Recipe

How To Store Rattlesnake Pasta

Storing leftovers or preparing rattlesnake pasta ahead of time is simple with these easy tips. By following these instructions, you can keep the dish fresh and flavorful for later meals, whether you’re planning to make it ahead or saving leftovers.

MAKE AHEAD: You can make the sauce ahead of time and store it separately from the pasta and chicken. Prepare the sauce, let it cool completely, and transfer it to an airtight container. Store in the fridge for up to two days. When ready to serve, cook the pasta and chicken fresh for the best texture, then reheat the sauce and combine.

IN THE FRIDGE: Store any leftovers in an airtight container in the fridge for up to three days. Keep the pasta, chicken, and sauce together, but be aware that the pasta may absorb some of the sauce over time, slightly altering the texture.

IN THE FREEZER: To freeze, let the pasta cool completely and transfer it to a freezer-safe, airtight container. It can be stored for up to three months. When ready to eat, thaw the pasta in the fridge overnight before reheating.

REHEATING: For the best results, reheat rattlesnake pasta in a skillet over medium heat, adding a splash of vegetable broth or heavy cream to loosen the sauce as it warms.

You can also reheat it in the microwave in 30-second intervals, stirring between each to avoid uneven heating.

If using the oven, cover the pasta with foil and heat at 350°F for about 15 minutes, checking to make sure it’s heated through.

Rattlesnake pasta brings together bold spices, creamy sauce, and tender chicken for a dish that’s both easy to make and packed with flavor. It’s the perfect choice for a quick weeknight dinner or a meal that feels just a little special.

More Recipes You’ll Love

• Mac and Cheese Crock Pot Recipe
• Everything Bagel Pasta
• Pasta Recipe with Kielbasa
• Chicken Spinach Alfredo
• Garlic Sesame Noodles

Rattlesnake Pasta

No ratings yet

Rattlesnake pasta combines tender chicken breasts, spicy cajun seasoning, and a creamy parmesan cheese sauce for a flavorful meal that’s ready in just 35 minutes. This easy recipe is perfect for weeknight dinners or when you’re craving something bold and satisfying.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ½ pound penne pasta, cooked & drained according to package directions
• 1 pound boneless skinless chicken breast, cut into 1 inch pieces
• 1 tablespoon cajun spice blend, McCormick’s brand
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ¾ cup yellow onion, ¼ inch diced pieces
• 1 cup red bell pepper, seeds and stem removed, cut into ¼ inch thick slices
• ½ cup jalapeno pepper, ¼ inch thick slices (veins & seeds removed is optional for desired level of heat – see tips)
• 1 tablespoon fresh garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 ¼ cups chicken broth
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Instructions

 

• Cook the penne pasta according to package directions, drain and set aside.
• Coat the boneless skinless chicken breast pieces with the cajun seasoning.
• Heat the olive oil in a large (12 inch) skillet over medium high heat. Add the seasoned chicken breast pieces to the skillet and cook for 6-8 minutes or until golden and no pink remains.
• Transfer the cooked chicken to a plate and set aside.
• Add the unsalted butter to the skillet. Once melted, add the yellow onion, red bell peppers, jalapeno peppers, minced garlic, salt and black pepper. Cook the vegetables for 3-5 minutes or until softened and the onions are translucent.
• Sprinkle the all-purpose flour over the cooked vegetables, stir to combine until all the flour has been absorbed by the butter.
• Slowly pour the chicken broth into the skillet while stirring constantly to prevent lumps from forming with the flour. Once all lumps are gone, stir in the heavy cream and bring the mixture to a low boil.
• Once the sauce comes to a low boil, reduce the heat to medium-low and simmer for 2-4 minutes or just until the sauce starts to thicken.
• Stir the grated parmesan cheese into the thickened sauce until fully incorporated.
• Add the penne pasta and cooked chicken to the sauce. Gently toss to combine all the ingredients and evenly coat all the pasta with the sauce. Remove from the heat.

Notes

• The jalapeno peppers add quite the amount of flavor, and heat, to this recipe when the seeds and membrane are left attached to the jalapeno peppers. You can remove the seeds, and membrane, to reduce the heat level of these peppers for this recipe.
• You can reduce the amount of jalapeno peppers to ¼ cup, or 1 medium pepper, for a more mild heat level to this sauce.
• You can use any color of bell pepper for this recipe. Green and yellow bell peppers will be more mild. Orange and red bell peppers are sweeter. I find the sweeter bell peppers balance the heat of the jalapeno peppers.
• Choose your favorite cajun spice seasoning blend for your rattlesnake pasta. A few common brands are Tony Chachere’s, Ragin Cajun, McCormick’s along with many other brands. Depending on the brand you choose, you will have varying levels of spice, and added heat, to the sauce.

Nutrition

Calories: 814kcal | Carbohydrates: 58g | Protein: 43g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1375mg | Potassium: 878mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3453IU | Vitamin C: 66mg | Calcium: 305mg | Iron: 2mg

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb