Description
This Rattlesnake Pasta recipe is a creamy, spicy Cajun-inspired dish featuring tender chicken, colorful bell peppers, and a rich Parmesan cream sauce. The penne pasta is cooked al dente and tossed in a flavorful blend of roasted garlic, Cajun seasoning, and heavy cream, garnished with fresh green onions for a vibrant finish. Perfect for a satisfying weeknight dinner with a kick.
Ingredients
Scale
Pasta & Chicken
- 16 oz. penne pasta
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning (for chicken)
Sauté & Vegetables
- 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 (for vegetables and sauce)
Sauce
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Season and Cook Chicken: Toss the cubed chicken breast with 1½ tsp Cajun seasoning. Heat 1 Tbsp unsalted butter and 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken and sauté until golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add 2 Tbsp of the remaining butter. Add the sliced red and green bell peppers and red onion along with 1½ tsp minced garlic and 1 tsp Cajun seasoning. Cook, stirring occasionally, until the vegetables are tender-crisp, about 4-5 minutes.
- Make the Roux: Add the remaining 2 Tbsp butter to the skillet. Once melted, whisk in the ½ cup all-purpose flour and cook for 1-2 minutes, stirring constantly, until the roux is lightly golden and fragrant.
- Prepare the Sauce: Gradually whisk in the 2 cups low-sodium chicken stock and ¾ cup milk to the roux, ensuring no lumps form. Stir in the roasted garlic, ½ tsp salt, and ½ tsp black pepper. Bring the mixture to a simmer and cook until slightly thickened, about 3-4 minutes.
- Add Cheese and Cream: Reduce heat to low and stir in 1 cup grated Parmesan cheese and ¾ cup heavy cream. Mix until the cheese is melted and the sauce is creamy. Adjust seasoning if needed.
- Combine Everything: Return the cooked chicken to the skillet, add the sautéed vegetables, and toss in the cooked penne pasta. Stir everything together until well coated with the creamy sauce and heated through.
- Garnish and Serve: Sprinkle chopped green onions over the pasta before serving for a fresh, vibrant finish. Serve immediately while warm.
Notes
- For a spicier kick, add extra Cajun seasoning or a pinch of cayenne pepper.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Roasted garlic can be prepared in advance by roasting a whole bulb wrapped in foil at 400°F (200°C) for 30-40 minutes.
- Substitute heavy cream with half-and-half for a lighter sauce, but note the sauce may be less rich.
- Leftovers store well in an airtight container in the fridge for up to 3 days; reheat gently to prevent sauce separation.
