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Spicy Rattlesnake Pasta Recipe
Ash Tyrrell

Spicy Rattlesnake Pasta Recipe

I just whipped up this Spicy Rattlesnake Pasta 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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to serving plates or into a bowl. Sprinkle chopped cilantro on top if using. Serve immediately while piping hot and creamy.

Notes

  • 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.