If you’ve been searching for a dish that perfectly marries bold, spicy flavors with creamy comfort, you have to try this Rattlesnake Pasta Recipe. It’s the kind of meal that hits all the right notes—from tender chicken kissed with Cajun heat to a luscious, garlicky sauce that coats every forkful of penne. This dish brings a little Southern charm and a lot of flavor to your table, making weeknight dinners or casual gatherings something truly memorable.
Ingredients You’ll Need
These ingredients are straightforward but each plays a vital role in crafting the vibrant taste and rich texture of the Rattlesnake Pasta Recipe. From the fresh vegetables that add crunch and color to the creamy elements that envelop every bite, each item works in harmony to create magic.
- 16 oz. penne pasta: The perfect pasta shape to hold onto the sauce with every twirl.
- 16 oz. boneless skinless chicken breast, cut into ½” cubes: Provides juicy protein with a mild flavor that soaks up the seasoning beautifully.
- 1½ tsp Cajun seasoning: Adds that essential spicy kick to the chicken and vegetables.
- 1 Tbsp unsalted butter: Used for cooking the chicken, it adds richness without overpowering.
- 4 Tbsp unsalted butter divided: Essential for creating the roux and sautéing the vegetables to deepen flavor.
- 1 Tbsp olive oil: Helps to sauté the peppers, onions, and garlic with a hint of fruitiness.
- 1 red bell pepper sliced into ¼” strips: A sweet crunch and vibrant red for visual appeal.
- 1 green bell pepper sliced into ¼” strips: Adds a slightly bitter contrast to balance the sweetness.
- ½ large red onion sliced into ¼” strips: Brings sharpness and depth to the sauce’s base.
- 1½ tsp minced garlic: Infuses the dish with aromatic warmth.
- 1 tsp Cajun seasoning: Additional heat layered into the vegetable sauté.
- ½ cup all-purpose flour: Creates the roux that thickens the creamy sauce.
- 2 cups low-sodium chicken stock: A flavorful liquid base that keeps the sauce light and savory.
- ¾ cup whole or 2% milk: Adds creaminess without heaviness.
- 1 head roasted garlic (10-12 cloves, coarsely chopped): Roasting mellows and sweetens the garlic for a luxurious, mellow punch.
- ½ tsp salt: Enhances all the natural flavors.
- ½ tsp black pepper: Gives subtle, warming spice that balances the Cajun seasoning.
- 1 cup grated Parmesan cheese: Adds sharp, nutty flavor and helps thicken the sauce.
- ¾ cup heavy cream: For that indulgent, velvety finish that coats every bite.
- Green onions, chopped, for garnish: Freshness and color to brighten the dish before serving.
How to Make Rattlesnake Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your penne pasta according to the package directions, but make sure to cook it for two minutes less than al dente. This slight undercooking is a secret to ensuring the pasta won’t overdo it later when combined with the sauce — perfect bite every time. Once done, drain and set aside so it’s ready to soak up all that creamy goodness.
Step 2: Season and Cook the Chicken
Next, toss the diced chicken cubes in 1½ teaspoons of Cajun seasoning to coat them thoroughly. Heat 1 tablespoon of unsalted butter in your pan, then cook the chicken until it’s fully cooked through and beautifully seared. This step builds layers of flavor, so don’t rush it. When ready, set the chicken aside to rest while you focus on the vegetable base.
Step 3: Sauté the Vegetables
In the same pan, add 4 tablespoons of unsalted butter (divided) and 1 tablespoon of olive oil to get a nice sizzle going. Toss in the sliced red and green bell peppers, red onions, minced garlic, and an extra teaspoon of Cajun seasoning. Sauté until the veggies soften and start to caramelize, releasing their natural sweetness that perfectly contrasts the spice.
Step 4: Make the Roux and Sauce
Now for the magic—push the veggies to the side and add the flour to the pan to create a roux. Let it cook briefly until it’s golden and fragrant. Slowly whisk in the chicken stock and milk to avoid lumps, then add the roasted garlic, salt, and pepper. Let this simmer gently until the sauce thickens. Finally, stir in the Parmesan cheese and heavy cream, creating a rich, velvety sauce that’s the soul of the Rattlesnake Pasta Recipe.
Step 5: Combine and Heat Through
Add the cooked chicken and pasta to the sauce, gently tossing everything together over medium-low heat. This step lets the flavors marry as the sauce clings to each pasta tube. Heat until everything is piping hot and ready to serve, making sure not to let it boil to maintain that perfect creaminess.
How to Serve Rattlesnake Pasta Recipe
Garnishes
Chop fresh green onions and sprinkle them generously over the plated pasta. These add a refreshing crunch and a pop of green color that complements the dish’s bold flavors beautifully. If you want to bring a little extra, a sprinkle of freshly ground black pepper or a dash more Parmesan never hurts.
Side Dishes
This pasta stands strong on its own but pairs wonderfully with a crisp salad or some roasted vegetables to balance the richness. Garlic bread or a crusty baguette also makes a fantastic side to sop up any remaining sauce—you won’t want to waste a drop!
Creative Ways to Present
For a fun twist, serve the Rattlesnake Pasta Recipe in individual mini cast iron skillets or rustic bowls. A sprinkle of chopped parsley or a drizzle of extra virgin olive oil just before serving can elevate the dish’s appearance and provide extra layers of flavor. Offering chilled rosé or a crisp white wine alongside will complete the experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftover Rattlesnake Pasta in an airtight container and store it in the refrigerator. It will keep beautifully for up to 3 days, and the flavors often deepen overnight, making for an even tastier second helping.
Freezing
While this pasta is best enjoyed fresh, you can freeze leftovers if necessary. Store in a well-sealed freezer-safe container and consume within 1-2 months. When ready to eat, thaw overnight in the fridge for best texture.
Reheating
To reheat, gently warm the pasta in a skillet over low heat. Add a splash of milk or cream to refresh the sauce and keep it from drying out. Stir frequently until heated through—you want to maintain that luscious creamy texture without breaking the sauce.
FAQs
Can I use a different pasta shape for this Rattlesnake Pasta Recipe?
Absolutely! While penne is ideal because its tubes hold the sauce well, rigatoni, fusilli, or farfalle would also work beautifully. Just pick a shape that captures the sauce to ensure every bite is delicious.
Is this recipe very spicy?
The Rattlesnake Pasta Recipe has a noticeable Cajun kick, but it’s balanced by the creamy sauce and roasted garlic. If you’re sensitive to spice, you can reduce the Cajun seasoning slightly without losing the dish’s character.
Can I substitute the chicken with another protein?
Yes! Shrimp or even diced smoked sausage can make excellent alternatives, offering different textures and complementary flavors while keeping the essence of the dish.
How can I make this recipe vegetarian?
Skip the chicken and use hearty vegetables like mushrooms or eggplant instead. Swap the chicken stock for vegetable broth to keep all the rich flavors intact.
What’s the best way to roast the garlic for this recipe?
Roasting garlic in the oven at 400°F wrapped in foil for about 30-40 minutes until soft and golden works wonders. This mellows the raw pungency and adds a sweet, creamy flavor that’s a key part of this pasta’s yum factor.
Final Thoughts
The Rattlesnake Pasta Recipe is one of those meals that never fails to bring smiles and requests for seconds. Its bold blend of Cajun spice, creamy sauce, and tender chicken makes it a hearty, comforting dish perfect for almost any occasion. I promise once you try it, you’ll want to make it a regular in your dinner rotation—delicious food like this is meant to be shared and enjoyed often!
Print
Rattlesnake Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
Rattlesnake Pasta is a spicy, creamy Cajun-inspired dish featuring penne pasta, seasoned chicken, sautéed bell peppers and onions, all combined in a rich, flavorful sauce made from a roux, chicken stock, milk, roasted garlic, Parmesan cheese, and heavy cream. This 45-minute recipe yields a comforting meal perfect for a family dinner or gathering.
Ingredients
Pasta
- 16 oz. penne pasta
Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning
- 1 Tbsp unsalted butter
Sauce and Vegetables
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 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
- 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
- Green onions, chopped, for garnish
Instructions
- Prepare the pasta: Cook the penne pasta according to package instructions but reduce the time by 2 minutes to ensure it is slightly under al dente. Drain the pasta and set it aside to be added later.
- Cook the chicken: Toss the cubed chicken breast with 1½ teaspoons of Cajun seasoning until evenly coated. Melt 1 tablespoon of unsalted butter in a pan over medium heat, then add the seasoned chicken cubes. Cook the chicken thoroughly until no longer pink in the center and slightly browned on the outside. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same pan, add 1 tablespoon of olive oil and 3 tablespoons of unsalted butter. Once melted, add the sliced red bell pepper, green bell pepper, and red onion. Sauté for several minutes until the vegetables are tender but still have a slight crunch. Add 1½ teaspoons of minced garlic and 1 teaspoon of Cajun seasoning; cook for another 1-2 minutes until fragrant.
- Make the roux and sauce: Push the vegetables to the side of the pan and add the remaining 1 tablespoon of butter to the cleared space. Sprinkle in the ½ cup of all-purpose flour and stir constantly to create a roux. Cook the roux for about 2 minutes until it’s golden and bubbly, ensuring to avoid burning. Gradually whisk in the 2 cups of low-sodium chicken stock followed by ¾ cup of whole or 2% milk. Stir in the coarsely chopped roasted garlic cloves, ½ teaspoon salt, and ½ teaspoon black pepper. Allow the sauce to simmer gently for 5-7 minutes until it thickens slightly.
- Finish the sauce: Reduce the heat to low and stir in 1 cup of grated Parmesan cheese until melted and smooth. Then, add ¾ cup of heavy cream and mix well to combine into a creamy, rich sauce.
- Combine all components: Add the cooked chicken and the drained penne pasta back into the sauce pan. Stir everything together gently to coat the pasta and chicken evenly with the sauce. Cook for another 2-3 minutes over low heat until everything is heated through.
- Serve and garnish: Remove from heat and garnish with freshly chopped green onions for a pop of color and fresh flavor. Serve hot and enjoy your creamy, spicy Rattlesnake Pasta!
Notes
- Cooking the pasta slightly under al dente prevents it from becoming mushy when mixed with the sauce.
- Roasting the garlic beforehand adds a mellow sweetness to the sauce, enhancing depth of flavor.
- You can adjust the amount of Cajun seasoning according to your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or reduce the amount of butter.
- This dish pairs well with a simple green salad or garlic bread.
