Description
Rattlesnake Pasta is a flavorful Cajun-inspired pasta dish featuring tender chicken, sautéed bell peppers and onions, and a creamy Parmesan sauce with a hint of heat. Perfect for a comforting weeknight dinner, this recipe combines penne pasta tossed in a rich, spicy sauce with roasted garlic and garnished with fresh green onions.
Ingredients
Scale
Pasta
- 16 oz. penne pasta
Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning
- 1 Tbsp unsalted butter
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 tsp Cajun seasoning
Sauce
- 4 Tbsp unsalted butter, divided
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- 1 head roasted garlic (10-12 cloves, coarsely chopped)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
Garnish
- 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 instructions for al dente. Drain the pasta and set aside.
- Prepare the chicken: Toss the cubed chicken breast with 1½ teaspoons Cajun seasoning until evenly coated. Heat 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until fully cooked and browned on all sides. Remove chicken from the skillet and set aside.
- Sauté vegetables: In the same skillet, add 1 tablespoon of butter and 1 tablespoon olive oil. Add the sliced red and green bell peppers, red onion, minced garlic, and 1 teaspoon Cajun seasoning. Sauté over medium heat until the vegetables are tender but still crisp, about 5 minutes.
- Make the roux: Add the remaining 3 tablespoons unsalted butter to the skillet with vegetables and allow it to melt. Sprinkle the flour over the butter and vegetables, stirring constantly to combine. Cook the mixture for about 2 minutes to form a roux, making sure it does not brown.
- Add liquids and simmer: Gradually whisk in the chicken stock and milk, stirring continuously to avoid lumps. Stir in the roasted garlic, salt, and black pepper. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens.
- Finish the sauce: Stir in the grated Parmesan cheese and heavy cream into the sauce. Mix well until the cheese melts and the sauce is creamy and smooth.
- Combine everything: Return the cooked chicken to the skillet with the sauce. Add the cooked penne pasta and toss gently to coat everything evenly. Cook for an additional 2-3 minutes on low heat until heated through.
- Garnish and serve: Remove from heat, garnish with chopped green onions, and serve immediately for a warm, flavorful meal.
Notes
- Use whole milk for richer sauce or 2% for lighter creaminess.
- Roasted garlic adds deep flavor; you can substitute with 2 tsp garlic powder if unavailable.
- Adjust Cajun seasoning to taste for desired spiciness.
- For a healthier option, substitute heavy cream with half-and-half.
- Ensure pasta is slightly undercooked as it will finish cooking in the sauce.
