Description
Rattlesnake Pasta is a spicy, creamy Cajun-inspired dish featuring tender chicken breast, sautéed bell peppers and onions, and a rich Parmesan cream sauce. This flavorful pasta combines vibrant Cajun seasonings with roasted garlic and a smooth roux-based sauce for a comforting and satisfying meal perfect for a family dinner.
Ingredients
Pasta
- 16 oz. penne pasta
Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning
Vegetables & Aromatics
- 1 red bell pepper, sliced into ¼” strips
- 1 green bell pepper, sliced into ¼” strips
- ½ large red onion, sliced into ¼” strips
- 1½ tsp minced garlic
- 1 head roasted garlic (10-12 cloves, coarsely chopped)
Fats & Oils
- 1 Tbsp unsalted butter
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
Spices & Seasonings
- 1½ tsp Cajun seasoning (total, divided)
- ½ tsp salt
- ½ tsp black pepper
Sauce Ingredients
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
Garnish
- Green onions, chopped
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta for 2 minutes less than the package instructions for al dente. Drain the pasta and set it aside to prevent overcooking.
- Cook Chicken: Toss the cubed chicken breast with 1½ teaspoons of Cajun seasoning until evenly coated. In a large skillet, melt 1 tablespoon of unsalted butter over medium heat, then add the seasoned chicken. Cook the chicken thoroughly until no longer pink inside and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add 1 tablespoon of olive oil and 3 tablespoons of unsalted butter. Over medium heat, add the sliced red and green bell peppers, red onion, and minced garlic. Sprinkle 1 teaspoon of Cajun seasoning over the vegetables and sauté until they are softened and fragrant, about 5–7 minutes.
- Make the Roux and Sauce: Reduce the heat to medium-low and add ½ cup of all-purpose flour to the skillet with the vegetables and butter. Stir constantly to create a roux, cooking for about 2 minutes until slightly golden but not burnt. Gradually whisk in 2 cups of low-sodium chicken stock and ¾ cup of milk, stirring to avoid lumps. Add the coarsely chopped roasted garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Let the sauce simmer gently for 5–7 minutes until it thickens.
- Add Cheese and Cream: Stir in 1 cup of grated Parmesan cheese and ¾ cup of heavy cream into the sauce. Continue to simmer and stir until the cheese has melted and the sauce is smooth and creamy.
- Combine and Finish: Return the cooked chicken and drained pasta to the skillet with the sauce. Toss everything together to evenly coat and heat through, cooking for an additional 2–3 minutes. Taste and adjust seasoning if needed.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve the Rattlesnake Pasta hot for a flavorful and creamy Cajun-inspired meal.
Notes
- For a spicier dish, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- You can substitute penne with other pasta shapes like rigatoni or fusilli based on preference.
- Roasted garlic adds depth of flavor but can be substituted with an extra 1 teaspoon of minced fresh garlic if unavailable.
- Ensure not to overcook pasta; undercooking slightly helps it stay firm when combined with the sauce.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop or microwave with a splash of milk to restore creaminess.
