Creamy Rattlesnake Pasta
Spicy chicken pasta in a creamy cheese sauce with pickled jalapeños and Cajun seasoning. A bold comfort food dinner ready in 30 minutes.
Equipment
- Large skillet
- Large pot
- Wooden spoon
- Cutting board
- Chef's knife
Ingredients
- 12 ounces penne or fettuccine pasta
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 2 tablespoons Cajun seasoning divided
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup pickled jalapeño slices drained
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cups heavy cream
- 1 1/2 cups shredded Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- salt and black pepper to taste
- fresh parsley chopped for garnish
Instructions
- Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Drain and set aside.
- Season chicken pieces with 1 tablespoon Cajun seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5 to 7 minutes. Remove and set aside.
- Add butter to the skillet. Toss in garlic, jalapeños, and bell peppers. Sauté for 4 to 5 minutes until softened.
- Pour in heavy cream and bring to a gentle simmer. Cook for 3 to 4 minutes until slightly thickened.
- Stir in Monterey Jack cheese and Parmesan cheese until melted and smooth.
- Return chicken and cooked pasta to the skillet. Toss until fully coated in sauce. Adjust seasoning with remaining Cajun spice, salt, and pepper.
- Garnish with fresh parsley and serve immediately.
Notes
- Reserve pasta water before draining to thin sauce if needed
- Use freshly shredded cheese for smoothest melting
- Cut chicken into uniform pieces for even cooking
- Let cream simmer long enough to thicken before adding cheese