Description
Rattlesnake Pasta is a flavorful Cajun-inspired dish featuring tender chicken, sautéed bell peppers and onions, and a creamy, garlicky Parmesan sauce served over perfectly cooked penne pasta. This recipe blends bold spices with rich dairy ingredients for a hearty, comforting meal that can be prepared in just 45 minutes, perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 16 oz. penne pasta
Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning
- 1 Tbsp unsalted butter
Vegetables and Sauce
- 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
- Green onions, chopped, for garnish
Instructions
- Cook the Pasta: Prepare the penne pasta by boiling it for 2 minutes less than the al dente time indicated on the package. Once cooked, drain the pasta and set it aside to use later in the dish.
- Prepare the Chicken: Toss the cubed chicken breast with 1½ teaspoons of Cajun seasoning until evenly coated. Melt 1 tablespoon of unsalted butter in a skillet over medium heat and cook the chicken until it is fully cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté Vegetables: In the same skillet, add 1 tablespoon of olive oil and 3 tablespoons of unsalted butter. Add the sliced red and green bell peppers, red onion, minced garlic, and 1 teaspoon of Cajun seasoning. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
- Make the Roux and Sauce: Push the sautéed vegetables to the side of the skillet and add the remaining 1 tablespoon of butter. Once melted, sprinkle ½ cup of all-purpose flour over the butter and stir constantly to form a roux, cooking for about 1-2 minutes without browning. Gradually whisk in 2 cups of low-sodium chicken stock and ¾ cup of milk, preventing lumps. Add the coarsely chopped roasted garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Simmer the sauce gently until it thickens, about 3-5 minutes.
- Finish the Sauce: Stir in 1 cup of grated Parmesan cheese and ¾ cup of heavy cream into the sauce. Mix well until the cheese melts fully, creating a smooth, creamy sauce.
- Combine and Heat Through: Return the cooked chicken and drained pasta into the skillet with the sauce. Toss everything together and cook for an additional 2-3 minutes until the dish is heated through and well combined.
- Serve: Garnish the pasta with chopped green onions before serving warm to add a fresh, vibrant finish to the dish.
Notes
- For a spicier kick, increase the Cajun seasoning according to your taste preference.
- Roasted garlic adds a sweet, mellow flavor; if unavailable, you can substitute with 2-3 teaspoons of garlic paste or fresh minced garlic, but reduce the cooking time as fresh garlic cooks faster.
- Use whole milk for a richer sauce or 2% milk for a lighter option.
- To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for thickening sauces.
- The pasta can be prepared a few hours ahead and reheated gently with a splash of milk or broth to maintain creaminess.
