Spicy Rattlesnake Pasta Recipe | Creamy, Zesty & Flavor-Packed

I just whipped up this Spicy Rattlesnake Pasta Recipe last evening and I’m still tasting the heat and creaminess in my mind. It’s one of those dishes I thought would be too “restaurant-y” to make at home, but boy, was I wrong.

The mixture of spicy jalapeños, red bell pepper, rich cheese, and tender chicken won over everyone at the dinner table. I felt like a chef showing off.

After one bite, I knew this recipe had to stay in my regular rotation — much like the Pappadeaux Mardi Gras Pasta Recipe that inspired me with its creamy, Cajun-style flavor.

Ingredients

Here’s what I used (serves 6) — and some tips I learned while making it:

1 quart cold water (for boiling the pasta) — helps the pasta cook evenly.
1 tablespoon sea salt (or kosher salt) — seasons the pasta properly.
1 lb penne pasta — penne holds sauce well; don’t substitute something too flat.
1 lb boneless, skinless chicken breasts (2–3 medium) — cut into bite-size pieces so they cook quickly.
2 teaspoons Cajun seasoning (plus more to taste) — use a low-salt blend so you can control salt.
1 tablespoon avocado oil (or vegetable oil) — high smoke point helps sear the chicken.
10–12 thin slices of red bell pepper (≈ 1 small bell pepper) — adds sweetness and color contrast.
1 jalapeño pepper, thinly sliced — seeds optional depending on your spice tolerance.
½ cup diced yellow onion (≈ 1 small onion) — gives savory balance.
1½ tablespoons minced garlic (≈ 3 large cloves) — fresh garlic is far better than powder.
¼ cup unsalted butter — base for the creamy sauce.
¼ cup all-purpose flour — to make a light roux that thickens without heaviness.
2 cups half-and-half (room temperature) — gives a creamy texture without being too dense.
1 cup freshly grated Parmesan (room temperature) — grate yourself for better melt and flavor.
1 1⁄2 teaspoons Cajun seasoning (for the sauce) — complements the seasoning on chicken.
Salt, to taste — adjust carefully especially if your Cajun seasoning has salt.
Freshly cracked black pepper — adds depth.
1 cup shredded mozzarella — melts nicely and stretches.
½ tablespoon lime juice — cuts through cream with brightness.
Optional: chopped fresh cilantro (≈ 2 tbsp) — for a fresh garnish.

Note: serves 6

Variations

If you want to adjust this recipe, here are some ideas:

Dairy-free: Use coconut cream or cashew cream instead of half-and-half and omit mozzarella. Use a dairy-free Parmesan substitute.
Lower fat / lighter: Replace half the half-and-half with low-fat milk or unsweetened almond milk (watch how it thickens).
Extra heat: Add crushed red pepper flakes or use serrano peppers instead of jalapeño.
Less heat: Remove jalapeño seeds or reduce the jalapeño entirely.
Vegetarian: Skip the chicken and toss in more vegetables — zucchini, mushrooms, or spinach work nicely.
Protein swap: Use shrimp or turkey breast instead of chicken for a twist.

For a festive twist on creamy pasta, you might also enjoy trying the Christmas Pesto Pasta Recipe — it’s rich, herby, and beautifully green, making it perfect for the holidays.

Cooking Time

Here’s how long it takes:

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Equipment You Need

Large pot — to boil the pasta
Colander — to drain pasta
Large skillet — to cook chicken, veggies, and sauce
Cutting board + chef’s knife — to prep ingredients
Whisk — to whisk the roux and sauce
Tongs or spatula — to toss pasta and mix
Large bowl — for resting or serving

How to Make Spicy Rattlesnake Pasta

Prepare the Pasta

Bring that quart of cold water to a rolling boil in your large pot. Add the sea salt, stir, and once it returns to boil, add penne. Cook it for about 2 minutes less than package directions so it ends up just shy of al dente. Drain and set aside, but reserve a splash of pasta water just in case.

Cook the Chicken

Toss the chicken pieces with 2 tsp Cajun seasoning. In your skillet, heat the avocado oil over medium-high heat. Add chicken and sear until cooked through and slightly golden (about 5–7 minutes). Remove from the skillet and set aside.

Sauté Vegetables

In the same skillet, add red bell pepper, jalapeño, onion, and garlic (use a little extra oil if needed). Sauté until vegetables are softened and fragrant (about 3–4 minutes). Then remove them and set aside with the chicken.

Make the Roux & Sauce

Lower heat to medium, then melt butter in the skillet. Whisk in the flour and stir constantly for about a minute until the mixture is bubbly and golden. Gradually whisk in half-and-half, continuing to stir until smooth. Let it thicken over 3–5 minutes.

Combine Everything

Once the sauce begins to thicken, stir in Parmesan cheese, Cajun seasoning (½ tsp), salt, and black pepper until melted and smooth. Add mozzarella and lime juice. Then fold in cooked pasta, chicken, and veggies. Toss gently until well coated and heated through.

Garnish & Serve

Transfer to serving plates or into a bowl. Sprinkle chopped cilantro on top if using. Serve immediately while piping hot and creamy.

Additional Tips for Making this Recipe Better

Based on my experience, here are a few tricks I used to elevate the dish:

Always grate your own cheese — pre-grated cheese often has anti-caking agents that affect melt.
Use a Cajun seasoning without added salt so you can control sodium levels.
Don’t overcook the pasta — stopping a couple minutes early gives you perfect texture once tossed.
If the sauce seems too thick, stir in a spoonful of reserved pasta water to loosen.
Let the skillet cool slightly before adding dairy to avoid curdling.

How to Serve Spicy Rattlesnake Pasta

This dish shines when presented nicely. Serve it in wide shallow bowls so the sauce spreads. Garnish with a sprinkle of chopped cilantro or parsley and a twist of lime on the side. A dusting of extra Parmesan and a few jalapeño slices on top adds drama. Pair with warm garlic bread or a crisp green salad to balance the richness.

Nutritional Information

Here’s an approximate estimate per serving:

Calories: ~ 700 – 750 kcal
Protein: ~ 35–40 g
Carbohydrates: ~ 60–70 g
Fat: ~ 35–40 g

Make Ahead and Storage

Refrigeration

Once cooled, store in an airtight container in the fridge. The dish stays fresh for about 3–4 days. Before serving, reheat on the stovetop gently with a splash of milk to loosen the sauce.

Freezing

This dish isn’t ideal for freezing due to the creamy sauce. If you must, freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating. Add extra cream or milk when reheating to restore creaminess.

Reheating

Warm on medium-low heat in a skillet, stirring gently. Add milk or cream gradually until the texture loosens and the sauce becomes silky again.

Why You’ll Love This Recipe

Here are some reasons this has become a go-to for me:

It’s restaurant-quality flavor at home — bold, creamy, and spicy without fuss.
It’s versatile — you can swap proteins or go vegetarian easily.
Customizable heat — you control how spicy you want it.
Crowd pleaser — the mixture of cream, cheese, and spice always wows people.
Leftovers reheat well — with just a little milk they taste almost as good as fresh.

Ash Tyrrell