Rattlesnake Pasta
A delicious and spicy dish featuring Cajun seasoning, creamy sauce, and tender chicken, perfect for impressing family and friends.
Ingredients
Pasta and Chicken
- 1 pound penne pasta Any pasta shape can be used.
- 1 pound boneless skinless chicken breasts Cubed for cooking.
- 2 tablespoon Cajun seasoning Adjust spice level to taste.
Vegetables
- 1 medium onion, diced For seasoning the sauce.
- 3 cloves garlic, minced Enhances flavor.
- 1 cup bell peppers, sliced Can use mixed colors.
- 1/2 cup jalapeños, sliced Adjust amount for less spice.
Sauce
- 2 tablespoon olive oil For cooking the chicken and vegetables.
- 2 tablespoon butter To flavor the sauce.
- 1/4 cup all-purpose flour To thicken the sauce.
- 2 cups milk Gradually whisk into the sauce.
- 1 cup grated Parmesan cheese For creamy consistency.
- 1/2 teaspoon salt To taste.
- 1/4 teaspoon black pepper To taste.
- 1/4 teaspoon red pepper flakes Optional, for additional heat.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
- Season the cubed chicken breasts with the Cajun seasoning.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the chicken until fully cooked, about 5-7 minutes. Remove and set aside.
- Add 2 tablespoons of olive oil to the skillet. Sauté the sliced bell peppers and jalapeños for 4-5 minutes until softened. Remove and set aside.
Cooking the Sauce
- Melt the butter in the same skillet over medium heat. Add diced onion and minced garlic; sauté for about 5 minutes until the onion is translucent.
- Whisk in the flour and cook for an additional minute.
- Gradually whisk in milk, one cup at a time, until the sauce is smooth and creamy. Simmer for about 5 minutes until thickened.
- Stir in Cajun seasoning and red pepper flakes (if using). Add the Parmesan cheese and stir until melted.
Combining
- Add the cooked pasta, chicken, and sautéed vegetables to the sauce. Toss gently until well combined.
- Transfer Rattlesnake Pasta to serving bowls and garnish with fresh chopped cilantro.
Notes
To store Rattlesnake Pasta, let it cool completely before transferring it to an airtight container. Keep in the refrigerator for up to 3 days. Reheat with a splash of milk if needed.