Name: Rattlesnake Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 oz (340g) pasta (fettuccine, penne, or any pasta of your choice); 2 tablespoons olive oil; 1 lb (450g) chicken breast, boneless and skinless, cut into bite-sized pieces; 2 tablespoons cajun seasoning; 3-4 fresh jalapeños, sliced (remove seeds for less heat); 3 cloves garlic, minced; 1 cup heavy cream; ½ cup chicken broth; 1 cup grated Parmesan cheese; 1 tablespoon fresh lemon juice; Salt and black pepper, to taste; Fresh parsley, chopped (for garnish); Jalapeños: The key ingredient in Rattlesnake Pasta, jalapeños bring the heat. Their slightly fruity flavor and moderate spice level make them perfect for a creamy pasta dish. For a milder version, remove the seeds before using.; Chicken: Boneless, skinless chicken breast is the preferred protein in this dish, adding both flavor and texture. The chicken is seasoned with Cajun spices, which complements the heat of the jalapeños.; Heavy Cream: Heavy cream is the secret to the rich, smooth texture of the sauce. It balances out the heat from the jalapeños, making the sauce creamy and indulgent.; Cajun Seasoning: A blend of spices like paprika, cayenne, garlic, and thyme, Cajun seasoning adds both warmth and depth to the chicken, enhancing the overall flavor of the dish.; Parmesan Cheese: Parmesan cheese adds a savory, umami flavor to the sauce. It also helps thicken the sauce and enhances the richness.; Chicken Broth: The chicken broth adds flavor and helps loosen the sauce, giving it a smooth, saucy consistency that coats the pasta perfectly.

Ingredients

Scale

Here’s what you’ll need to make Rattlesnake Pasta:

12 oz (340g) pasta (fettuccine, penne, or any pasta of your choice)
2 tablespoons olive oil
1 lb (450g) chicken breast, boneless and skinless, cut into bite-sized pieces
2 tablespoons cajun seasoning
3–4 fresh jalapeños, sliced (remove seeds for less heat)
3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Ingredient Highlights

Jalapeños: The key ingredient in Rattlesnake Pasta, jalapeños bring the heat. Their slightly fruity flavor and moderate spice level make them perfect for a creamy pasta dish. For a milder version, remove the seeds before using.
Chicken: Boneless, skinless chicken breast is the preferred protein in this dish, adding both flavor and texture. The chicken is seasoned with Cajun spices, which complements the heat of the jalapeños.
Heavy Cream: Heavy cream is the secret to the rich, smooth texture of the sauce. It balances out the heat from the jalapeños, making the sauce creamy and indulgent.
Cajun Seasoning: A blend of spices like paprika, cayenne, garlic, and thyme, Cajun seasoning adds both warmth and depth to the chicken, enhancing the overall flavor of the dish.
Parmesan Cheese: Parmesan cheese adds a savory, umami flavor to the sauce. It also helps thicken the sauce and enhances the richness.
Chicken Broth: The chicken broth adds flavor and helps loosen the sauce, giving it a smooth, saucy consistency that coats the pasta perfectly.

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Instructions

Cook the Pasta:

Boil the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water before draining the pasta. Set the pasta aside.

Prepare the Chicken:

Season the Chicken: In a bowl, season the chicken pieces with Cajun seasoning, salt, and pepper. Toss well to coat the chicken evenly in the spices.
Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for 5-6 minutes, or until the chicken is fully cooked and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside.

Make the Rattlesnake Sauce:

Sauté the Jalapeños and Garlic: In the same skillet, add another tablespoon of olive oil. Add the sliced jalapeños and minced garlic, and sauté for 2-3 minutes, until fragrant and the jalapeños begin to soften.
Add the Cream and Chicken Broth: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and let it cook for about 3-4 minutes, allowing the sauce to thicken slightly.
Stir in Parmesan and Lemon Juice: Add the grated Parmesan cheese and fresh lemon juice to the sauce, stirring until the cheese melts into the sauce and the sauce becomes smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed.

Combine the Pasta and Sauce:

Add the Chicken and Pasta: Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together until the pasta is well coated in the creamy sauce. If the sauce is too thick, add a little reserved pasta cooking water to reach your desired consistency.
Heat Through: Let the pasta and sauce cook together for another 2-3 minutes, allowing the flavors to meld and the sauce to coat the pasta evenly.

Serve and Garnish:

Garnish and Serve: Transfer the Rattlesnake Pasta to serving plates. Garnish with fresh parsley for a pop of color and serve immediately. Enjoy your fiery, creamy pasta!

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 4
Calories: 500-600
Fat: 25g
Carbohydrates: 50g
Protein: 30g