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.
