If you are craving a meal that packs a punch of bold, creamy flavor balanced with tender chicken and vibrant vegetables, you have to try this Rattlesnake Pasta Recipe. It’s a dish that combines Cajun zest with comforting creamy sauce, all tossed with perfectly cooked penne pasta for a satisfying, unforgettable dinner. Whether you’re feeding family or friends, this recipe is your go-to for a lively plate that feels both indulgent and homemade.
Ingredients You’ll Need
This dish shines because of its straightforward yet impactful ingredients, each chosen to build layers of flavor, texture, and color. From the spicy Cajun seasoning seasoning the chicken to the lush cream and rich Parmesan, every element plays a crucial role in bringing this pasta to life.
- 16 oz. penne pasta: The perfect pasta shape for holding onto that creamy, spicy sauce in every bite.
- 16 oz. boneless skinless chicken breast, cubed: Adds tender, protein-packed heartiness.
- 1½ tsp Cajun seasoning: Imparts that signature zesty, smoky kick to the chicken and veggies.
- 1 Tbsp unsalted butter: For cooking the chicken, adding richness without overwhelming saltiness.
- 4 Tbsp unsalted butter, divided: Used for the roux and sautéing veggies, essential for creamy texture.
- 1 Tbsp olive oil: Helps sauté the peppers and onion, adding subtle fruitiness.
- 1 red bell pepper, sliced: Brightens the dish with sweetness and crunch.
- 1 green bell pepper, sliced: Adds a fresh, slightly bitter contrast to the red pepper.
- ½ large red onion, sliced: Introduces a mild sharpness and color.
- 1½ tsp minced garlic: Boosts aroma and depth—garlic is always a winner!
- 1 tsp Cajun seasoning: A little extra spice layered into the veggies.
- ½ cup all-purpose flour: The base for the roux that thickens the sauce beautifully.
- 2 cups low-sodium chicken stock: Creates a flavorful, savory sauce base without overpowering salt.
- ¾ cup whole or 2% milk: Adds creaminess and smoothness to the sauce.
- 1 head roasted garlic, chopped: Intensely sweet, mellow garlic that elevates the sauce’s flavor.
- ½ tsp salt: To enhance and balance flavors appropriately.
- ½ tsp black pepper: Freshly ground for slight heat and aroma.
- 1 cup grated Parmesan cheese: Adds sharp, nutty richness and helps thicken the sauce.
- ¾ cup heavy cream: Brings luxurious silkiness and decadent mouthfeel.
- Green onions, chopped: Fresh, crisp garnish that adds color and a mild onion bite.
How to Make Rattlesnake Pasta Recipe
Step 1: Cook the Pasta
Start by cooking the penne pasta just shy of al dente according to the package instructions — about 2 minutes less than the full recommended time. This helps keep the pasta firm enough to hold the sauce and avoid becoming mushy later on. Once cooked, drain the pasta well and set it aside while you prepare the rest of the dish.
Step 2: Prepare the Cajun Chicken
Take the cubed chicken pieces and toss them evenly with 1½ teaspoons of Cajun seasoning. Melt 1 tablespoon of unsalted butter in a skillet and cook the chicken until it’s fully cooked through and slightly browned. This step infuses the meat with spicy, smoky notes that set the tone for the dish. Once done, set the chicken aside and keep warm.
Step 3: Sauté the Vegetables and Make the Sauce
In the same skillet, warm 1 tablespoon of olive oil along with 2 tablespoons of butter. Add the red and green bell peppers, sliced red onion, minced garlic, and 1 teaspoon of Cajun seasoning. Sauté these until they are just tender but still vibrant, letting their aroma fill your kitchen. Next, create a roux by melting the remaining 2 tablespoons of butter and whisking in the all-purpose flour. Slowly add the low-sodium chicken stock, whole milk, and chopped roasted garlic while whisking continuously to avoid lumps. Season with salt and black pepper. Let the sauce simmer gently until it thickens and coats the back of a spoon.
Step 4: Combine and Finish
Stir in the grated Parmesan cheese and heavy cream until the sauce is silky smooth and luscious. Add the cooked chicken and pasta back into the pan, tossing everything together over low heat just until heated through and well coated with the sauce. The mixture should be creamy with a hint of heat and a perfect balance of textures.
How to Serve Rattlesnake Pasta Recipe
Garnishes
Chop fresh green onions and sprinkle them generously on top right before serving. Their crisp bite and fresh, slightly pungent flavor contrast beautifully with the creamy Cajun sauce, adding a fresh pop of color and texture to each plate.
Side Dishes
Pair your Rattlesnake Pasta Recipe with a crisp, simple green salad dressed lightly in balsamic vinegar or a garlic lemon vinaigrette. Soft, buttery garlic bread is another excellent choice, perfect for sopping up extra sauce. For a lighter option, steamed green beans or roasted asparagus add earthy balance to the plate.
Creative Ways to Present
Serve this pasta in deep bowls to showcase its saucy goodness, or arrange it on warm plates with a sprig of fresh parsley or a small handful of microgreens on top for added elegance. For a fun twist, consider topping it with a few crispy fried onions or even a sprinkle of smoked paprika for an extra smoky layer.
Make Ahead and Storage
Storing Leftovers
This Rattlesnake Pasta Recipe keeps well in the refrigerator for up to 3 days when stored in an airtight container. The flavors tend to meld even more deliciously as it rests overnight, so leftovers are a perfect next-day meal.
Freezing
You can freeze this pasta for up to 2 months. Make sure it’s completely cooled before dividing into portion-sized freezer containers or bags. When freezing, keep the sauce slightly thicker to prevent separation upon thawing.
Reheating
To reheat, gently warm the pasta in a skillet over medium-low heat, adding a splash of milk or chicken broth if needed to bring back its creamy texture. Avoid microwave reheating if possible as it can cause the cream sauce to separate. Stir gently and heat until just warm throughout.
FAQs
Can I use a different type of pasta?
Absolutely! While penne works wonderfully to hold the sauce, you can also try fusilli, rigatoni, or farfalle. Just stick to shapes with grooves or folds to trap the creamy Cajun sauce.
Is this recipe very spicy?
The Rattlesnake Pasta Recipe packs a moderate kick thanks to Cajun seasoning, but it’s not overwhelming. You can adjust the amount of seasoning to match your heat preference, adding less if you prefer milder flavors.
Can I make this dish vegetarian?
Yes! Substitute the chicken with hearty vegetables like mushrooms or zucchini, and use vegetable stock instead of chicken stock to keep it flavorful yet meat-free.
What can I substitute for heavy cream?
If you want a lighter option, you can use half-and-half or even full-fat coconut milk for a subtle twist. Just be aware it might alter the flavor and richness slightly.
How long does it take to make this recipe?
The entire process is about 45 minutes, including 15 minutes of prep and 30 minutes of cooking. It’s perfect for a flavorful weeknight dinner that feels special without requiring hours in the kitchen.
Final Thoughts
This Rattlesnake Pasta Recipe is a soul-warming adventure of bold Cajun flavors, creamy richness, and fresh vegetables all tossed with tender chicken and pasta. It’s wonderfully versatile, easy to prepare, and incredibly satisfying. I can’t wait for you to give it a try and see how quickly it becomes your new favorite comfort food.
Print
Rattlesnake Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
Rattlesnake Pasta is a flavorful Cajun-inspired dish featuring tender chicken breast cubes seasoned with Cajun spices, sautéed bell peppers, onions, and a creamy Parmesan garlic sauce. This hearty pasta combines penne with a rich roux-based sauce made from butter, flour, chicken stock, milk, roasted garlic, and cream. Garnished with fresh green onions, this recipe delivers a perfect balance of spice and creaminess for a comforting, satisfying meal.
Ingredients
Pasta
- 16 oz. penne pasta
Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning
Sauté and Sauce
- 1 Tbsp unsalted butter
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 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 tsp Cajun seasoning
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- 1 head roasted garlic (10–12 cloves, coarsely chopped)
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
Garnish
- Green onions, chopped, for garnish
Instructions
- Cook Pasta: Boil penne pasta in salted water according to package instructions, but cook 2 minutes less than al dente. Drain the pasta and set it aside to prevent overcooking during later steps.
- Prepare Chicken: Toss the cubed chicken breast in 1½ teaspoons of Cajun seasoning ensuring all pieces are coated evenly. In a skillet, heat 1 tablespoon unsalted butter until melted, then sauté the chicken until fully cooked through and lightly browned. Remove the chicken from the pan and set aside for later use.
- Sauté Vegetables: In the same skillet, add 1 tablespoon olive oil and 3 tablespoons of butter (part of the 4 tablespoons reserved). Sauté the sliced red and green bell peppers alongside the sliced red onion and minced garlic. Sprinkle 1 teaspoon of Cajun seasoning over the vegetables and cook until they are tender and fragrant, about 5-7 minutes.
- Make Roux and Sauce: Push the sautéed vegetables to one side of the pan. Add the remaining 1 tablespoon butter and let it melt. Sprinkle ½ cup all-purpose flour over the melted butter to form a roux, whisking constantly for about 1-2 minutes to cook out the raw flour taste.
- Add Liquids and Simmer: Gradually whisk in 2 cups low-sodium chicken stock and ¾ cup of whole or 2% milk into the roux and vegetables. Add the coarsely chopped roasted garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Bring the mixture to a simmer, stirring frequently until it thickens, about 5 minutes.
- Finish Sauce: Once thickened, reduce heat to low and stir in 1 cup grated Parmesan cheese and ¾ cup heavy cream. Continue stirring until the cheese melts fully and the sauce becomes creamy and smooth.
- Combine and Heat Through: Add the cooked chicken and drained penne pasta back into the skillet with the creamy sauce. Toss everything together gently to coat all pieces evenly and heat through for 2-3 minutes until everything is hot and integrated.
- Garnish and Serve: Remove the skillet from heat. Sprinkle chopped green onions on top as a fresh garnish and serve immediately for best flavor and texture.
Notes
- Cooking pasta 2 minutes less than al dente allows it to finish cooking in the sauce without becoming mushy.
- Roasting garlic beforehand mellows its flavor and adds depth to the sauce.
- You can adjust the Cajun seasoning quantity based on desired spice level.
- Use low-sodium chicken stock to better control salt levels in the dish.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
