Description
Creamy Spicy Rattlesnake Pasta features Cajun-seasoned chicken, jalapeños, and a creamy Parmesan sauce tossed with penne pasta for a fiery yet comforting dish.
Ingredients
12 oz penne pasta
1 lb boneless, skinless chicken breast, bite-size pieces
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1–2 jalapeños or serrano peppers, finely chopped
1 tsp Cajun seasoning, more to taste
½ tsp crushed red pepper flakes
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ cup mozzarella cheese (optional)
Salt and black pepper, to taste
Fresh parsley or basil, chopped
Instructions
1. Cook penne in salted water until al dente. Drain and set aside.
2. Season chicken with Cajun seasoning, salt, and pepper. Sear in olive oil until browned and cooked through. Remove chicken.
3. In same skillet, sauté onion and garlic until fragrant.
4. Add jalapeños and red pepper flakes. Cook briefly.
5. Stir in chicken broth and heavy cream. Simmer gently.
6. Add Parmesan and mozzarella. Stir until melted and smooth.
7. Return chicken and add pasta. Toss until coated.
8. Adjust seasoning and garnish with parsley or basil.
Notes
Remove seeds from peppers for milder spice.
Grate Parmesan fresh for the best sauce texture.
Store leftovers up to 3 days in airtight containers.
Reheat with a splash of broth to keep the sauce creamy.