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
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
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.
