Description
Rattlesnake pasta brings fiery southwestern heat to classic Italian comfort food. Spicy chicken, bold peppers, and creamy sauce combine for a mouthwatering meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 lb (454 grams) boneless, skinless chicken breasts, cubed
- 1 1/2 cups (6 ounces/170 grams) grated Parmesan cheese
- 1 cup (4 ounces/113 grams) shredded cheddar cheese
Produce and Seasonings:
- 1 bell pepper, chopped
- 23 cloves garlic, finely chopped
- 23 tablespoons chopped pickled jalapenos
- 1/2 tablespoon Italian seasoning
- Salt and pepper, to taste
- Red pepper flakes or hot sauce (optional)
Dairy and Liquid Ingredients:
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cups milk
- 1 cup heavy whipping cream
- 1 teaspoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 1 lb (454 grams) penne or cavatappi pasta, cooked and drained
Instructions
- Prepare a large cooking vessel and warm olive oil over medium heat, carefully sautéing bell peppers until they soften and develop a slight char, approximately 5 minutes. Transfer peppers to a separate plate.
- In the same pan, introduce chicken pieces and cook thoroughly for 6-7 minutes, ensuring no pink remains. Season with salt and pepper, then deglaze using Worcestershire sauce to enhance flavor complexity. Remove chicken and set aside.
- Reduce heat and melt butter, then gently sauté minced garlic until fragrant, about 1-2 minutes. Incorporate Italian seasoning and flour, creating a smooth roux by continuously stirring.
- Gradually introduce milk and heavy cream, whisking consistently to develop a velvety, uniform sauce. Cook until the mixture thickens and reaches a luxurious consistency.
- Fold in chopped jalapenos, Parmesan, and half the cheddar cheese, stirring until completely integrated. Return chicken and bell peppers to the sauce, adjusting seasoning as needed.
- Combine cooked pasta with the spicy cream sauce, ensuring every strand is generously coated. Transfer to serving dishes and garnish with remaining cheddar cheese.
- Optionally enhance the dish with red pepper flakes, additional hot sauce, or fresh jalapeno slices for extra heat and visual appeal.
Notes
- Swap chicken for shredded rotisserie meat to save cooking time and add instant flavor depth.
- Reduce spiciness by removing jalapeno seeds or using mild green chiles for a gentler version.
- Ensure a creamy sauce by whisking continuously and maintaining medium-low heat to prevent scorching or separation.
- Transform into a gluten-free dish by substituting all-purpose flour with cornstarch or using a gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 725 kcal
- Sugar: 4 g
- Sodium: 760 mg
- Fat: 45 g
- Saturated Fat: 22 g
- Unsaturated Fat: 21 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 48 g
- Cholesterol: 140 mg