Rattlesnake Pasta

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Get ready to fire up your taste buds with this indulgent and creamy Rattlesnake Pasta! A perfect blend of spicy and savory, this dish brings together tender chicken strips, penne pasta, and a fiery, creamy Alfredo sauce with just the right amount of kick. If you’re craving comfort food that doesn’t shy away from bold flavor, this is your new go-to.

Despite the name, there’s no actual rattlesnake in the dish. The name comes from the bite of spice delivered by cayenne and jalapeños, giving it that “rattlesnake” edge. It’s restaurant-worthy and made easily at home for a quick weeknight dinner or an exciting twist on pasta night.

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Ingredients

• Penne Pasta
• Chicken Breast
• Heavy Cream
• Parmesan Cheese
• Butter
• Garlic
• Jalapeños
• Cayenne Pepper
• Salt and Black Pepper
• Red Bell Peppers
• Fresh Parsley (optional)

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How To Make the Rattlesnake Pasta

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to the package directions. Drain and set aside, reserving a bit of pasta water.

Step 2: Sauté the Chicken

Heat a drizzle of olive oil or butter in a large skillet over medium-high heat. Add sliced chicken breast, season with salt and pepper, and cook until the pieces are golden brown and cooked through. Remove and set aside.

Step 3: Build the Sauce Base

In the same skillet, melt butter and sauté minced garlic and sliced jalapeños until fragrant—about 1 to 2 minutes. Add red bell peppers for a touch of sweetness and color.

Step 4: Make it Creamy and Spicy

Pour in the heavy cream and bring to a gentle simmer. Stir in the cayenne pepper and grated Parmesan cheese. Let it cook for 3-5 minutes, stirring constantly, until the sauce thickens and turns silky smooth.

Step 5: Combine Everything

Add the cooked chicken and drained pasta into the sauce. Toss everything together, making sure each piece is well coated. Add a splash of reserved pasta water if the sauce is too thick.

Step 6: Garnish and Serve

Sprinkle chopped fresh parsley over the top and crack a bit of fresh black pepper for a final touch. Serve immediately while hot and creamy.

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How to Serve and Store Rattlesnake Pasta

This pasta dish is best enjoyed fresh off the stove, served in shallow bowls to keep the sauce from pooling at the bottom. Pair it with a crisp green salad or garlic bread for a well-rounded meal. If you’re hosting a dinner party, sprinkle extra Parmesan and a few red pepper flakes on top for flair.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream in a skillet over medium heat to bring back the saucy consistency. Avoid microwaving too long, as it may overcook the pasta or dry out the chicken.

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Frequently Asked Questions

Can I make this dish less spicy?

Absolutely. Simply reduce or omit the cayenne pepper and jalapeños. You can substitute with sweet bell peppers for flavor without the heat.

What kind of pasta can I substitute for penne?

Fettuccine, rigatoni, or rotini would work well. Just make sure the pasta shape can hold onto the creamy sauce.

Can I use pre-cooked chicken?

Yes, leftover grilled or rotisserie chicken can be added in Step 5 when combining with the sauce. Just warm it through in the skillet.

Is it possible to make this dairy-free?

You can try using plant-based alternatives like coconut cream and dairy-free Parmesan, though the taste and texture will vary.

Can I freeze Rattlesnake Pasta?

It’s not recommended, as cream-based sauces tend to separate when thawed. For best texture and flavor, enjoy it fresh or within a few days refrigerated.

How do I thicken the sauce if it’s too runny?

Simmer it longer to reduce, or stir in a bit more grated Parmesan cheese until you reach the desired consistency.

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