Creamy Rattlesnake Pasta Dish

This rattlesnake pasta delivers a perfect kick of heat balanced with creamy comfort. The name comes from its snake-like bite rather than actual reptile meat. I created this recipe after trying something similar at a local restaurant and have been perfecting it for family dinners ever since.

I first made this for my husband who loves spicy food but was getting bored with our usual recipes. The combination of jalapeños and Cajun spices transformed a basic pasta dish into something that's now requested at every family gathering.

Ingredients

• Penne pasta: holds the sauce perfectly in its ridges and hollow centers
• Boneless chicken breast: provides lean protein and takes on the Cajun flavors beautifully
• Cajun seasoning: brings authentic Southern flavor without needing a dozen individual spices
• Bell peppers: add sweetness and vibrant color to balance the heat
• Jalapeño peppers: are the star ingredient giving the dish its signature bite
• Butter and flour: create a roux that forms the base of our silky sauce
• Half and half: creates a luxurious texture without being too heavy like cream
• Parmesan cheese: adds nutty depth and helps thicken the sauce naturally
• Fresh parsley: brightens the finished dish with color and freshness

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add a generous amount of salt until it tastes like sea water. Cook the penne until just al dente according to package directions usually around 9 minutes. Drain but do not rinse so the sauce will cling better to the pasta.

Season and Cook the Chicken:

Toss chicken pieces with Cajun seasoning ensuring each piece is evenly coated. Heat olive oil in a large skillet until shimmering then add the chicken in a single layer without overcrowding. Allow pieces to develop a golden crust before stirring usually about 3 minutes per side. The chicken should reach 165°F internally.

Sauté the Vegetables:

In the same skillet the chicken was cooked in add another tablespoon of olive oil and heat until shimmering. Add your peppers and onions stirring occasionally until they begin to soften but still maintain some crispness about 4 minutes. Add the garlic and jalapeños during the last minute to prevent burning.

Create the Creamy Sauce:

Melt butter in the skillet over medium heat until foaming subsides. Sprinkle flour over the melted butter and whisk continuously for 1 to 2 minutes until it smells slightly nutty but hasnt browned. This cooking process removes the raw flour taste. Gradually pour in the milk while whisking constantly to prevent lumps from forming.

Finish the Sauce:

Allow the sauce to simmer gently until it coats the back of a spoon about 2 to 3 minutes. Add the Parmesan cheese in small handfuls stirring between additions until fully melted. Season with salt and black pepper tasting as you go to achieve the perfect balance.

Combine Everything:

Return the cooked chicken and sautéed vegetables to the skillet with the sauce. Add the drained pasta and gently fold everything together until each piece of pasta is generously coated with the creamy sauce and the ingredients are evenly distributed.

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The jalapeños are truly the heart of this dish. My grandmother always said the secret to using hot peppers is to taste a tiny piece from each one before adding it to your cooking. Jalapeños can vary dramatically in heat level even within the same batch from the store. This simple test has saved many of my dishes from becoming too mild or blazingly hot.

Storage and Reheating

This pasta keeps wonderfully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and meld together overnight making it possibly even more delicious the next day. When reheating add a splash of milk or water to revive the sauce as it will thicken in the refrigerator. Heat gently on the stovetop or microwave in 30second intervals stirring between each until heated through.

Making It Milder or Spicier

The beauty of rattlesnake pasta is how easily you can adjust the heat level. For a milder version remove all seeds and membranes from the jalapeños or substitute with poblano peppers instead. If you want to crank up the heat add a diced serrano pepper or a pinch of cayenne to the sauce. Remember that the Cajun seasoning also contributes spice so adjust accordingly.

Perfect Pairings

Serve this zesty pasta with a cooling side salad dressed with ranch or blue cheese to balance the heat. A crisp white wine like Sauvignon Blanc or an ice cold beer makes the perfect beverage pairing. For a complete meal add some garlic bread to soak up every last bit of the delicious sauce. The contrast between the spicy pasta and cool refreshing sides creates a perfectly balanced dining experience.

Frequently Asked Questions

→ How can I reduce the heat in rattlesnake pasta?

Remove the seeds from the jalapeños and use fewer peppers to make the dish milder. You can also omit the jalapeños entirely and adjust the Cajun seasoning to taste.

→ Can I use a different type of pasta?

Yes, you can substitute penne with other types like rigatoni, fusilli, or bowtie pasta. Choose a shape that holds sauce well for optimal results.

→ Can I make this dish vegetarian?

Absolutely! Swap the chicken with tofu, chickpeas, or mushrooms. Use vegetable broth instead of chicken-based bouillon for the sauce.

→ How do I store leftovers?

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in a microwave, adding a splash of milk if needed to restore creaminess.

→ What can I serve alongside this dish?

Complement the pasta with a fresh green salad, crusty bread, or garlic bread. Light sides help balance the richness of the creamy sauce.