Let’s talk about rattlesnake pasta. No, there’s no actual rattlesnake in it—it just gets its name because it’s got a kick!
This is one of those creamy, spicy, cheesy pasta dishes that hits all the right flavors.
You get tender chicken, buttery noodles, a creamy Cajun sauce, and a little heat that sneaks up on you (but not too much). It’s the kind of dish that disappears fast at dinner time.
Why I Love This Recipe
I’ve been making this one for years. It’s become my go-to comfort food when I want something hearty but not boring. It tastes like something from a restaurant, but it’s super doable at home.
- You can tweak the heat level easily
- It’s extra creamy with the perfect spice kick
- Leftovers heat up amazing
- You only need one pan for the sauce
- Perfect mix of cozy and bold
What You’ll Need
- 1 lb penne pasta
- 2 boneless skinless chicken breasts, sliced into thin strips
- 1 tbsp olive oil
- 2 tsp Cajun seasoning (divided)
- 1 red bell pepper, sliced thin
- 1 green bell pepper, sliced thin
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 ½ cups heavy cream
- ¾ cup grated parmesan cheese
- 1 tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- Fresh chopped parsley for garnish
- 1 fresh jalapeño, thinly sliced (optional, for extra heat)
Pro Tips
- Cook your pasta just shy of done—it’ll finish in the sauce
- Don’t overcrowd the pan when searing the chicken, or it won’t get a good sear
- Add jalapeños at the end for an extra kick, but taste first!
- Use fresh parmesan, not pre-shredded—it melts better and tastes way creamier
- Let the sauce simmer gently so it thickens without curdling
Tools You’ll Need
- Large skillet or sauté pan
- Pot for boiling pasta
- Tongs
- Sharp knife and cutting board
- Measuring cups and spoons
- Mixing spoon or spatula
Substitutions and Variations
- Swap penne for fettuccine or rotini
- Use shrimp instead of chicken
- Sub half-and-half for heavy cream (sauce will be lighter)
- Add spinach or mushrooms for extra veggies
- Skip jalapeño if you’re not into heat
Make Ahead Tips
- You can slice the chicken, peppers, and onion ahead of time and store them in the fridge
- The whole dish can be made and reheated—just add a splash of cream or milk when reheating to keep it creamy
Recipe
Servings: 4
Cook Time: About 35 minutes
Step 1: Boil the Pasta
Boil 1 lb penne pasta in salted water until just al dente. Drain and set aside.
Step 2: Season and Cook the Chicken
In a bowl, toss 2 sliced chicken breasts with 1 tsp olive oil and 1 tsp Cajun seasoning. Sear in a hot skillet over medium-high heat until golden and cooked through. Remove and set aside.
Step 3: Cook the Veggies
In the same pan, add 1 tbsp olive oil. Sauté 1 sliced red bell pepper, 1 sliced green bell pepper, and 1 sliced onion for 4–5 minutes until softened. Add 3 cloves minced garlic and cook 1 more minute.
Step 4: Make the Creamy Sauce
Push veggies to one side. Add 2 tbsp butter to the pan, let it melt, then pour in 1 ½ cups heavy cream. Stir everything together. Add ¾ cup parmesan, 1 tsp Cajun seasoning, 1 tsp crushed red pepper, salt, and black pepper. Stir until smooth.
Step 5: Combine Everything
Add the cooked chicken and pasta into the sauce. Toss everything together until coated. Let it simmer 2–3 minutes so flavors soak in.
Step 6: Finish and Garnish
Turn off the heat. Top with fresh parsley and sliced jalapeños (if using). Serve in a large round bowl.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 3 days
- Reheat on the stove or in the microwave with a splash of milk or cream to revive the sauce
- Don’t freeze—cream sauces don’t hold up well
Why This Recipe Works (Quick Science)
- Cajun seasoning brings depth with paprika, garlic, and spice
- Heavy cream creates an emulsion with the cheese, giving that smooth sauce
- Pasta starch helps the sauce cling to the noodles
- A quick simmer thickens the sauce without splitting it
Common Mistakes
- Overcooking the pasta—makes it mushy once added to sauce
- Using too much heat when adding cream—it can break
- Not seasoning each layer—chicken, veggies, and sauce all need flavor
- Adding cheese too fast—it can clump instead of melt
What to Serve With
- Garlic bread or cheesy breadsticks
- A crisp green salad with ranch or vinaigrette
- Roasted broccoli or asparagus
- Iced tea or lemonade for a cool contrast
FAQ
Is it super spicy?
It has a kick, but not overwhelming. You can always leave out the jalapeño or red pepper flakes.
Can I make it dairy-free?
You can try with dairy-free cream and cheese, but texture and flavor will be different.
Can I use precooked chicken?
Yes! Just slice and warm it up in the pan with the veggies before adding sauce.
Final Thoughts
This rattlesnake pasta is seriously one of the best spicy-creamy combos out there. It’s bold, hearty, and honestly hard to mess up. Make it once and it’ll probably end up on repeat in your kitchen. Let me know how it goes and feel free to drop any questions or your own spin on it in the comments!