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Rattlesnake Pasta

Rattlesnake Pasta: Creamy Cajun Goodness in Every Bite

Rattlesnake Pasta is a creamy Cajun dish loaded with tender chicken and vibrant vegetables, perfect for a quick dinner that delights every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Penne Pasta Swap for gluten-free pasta if necessary.
For the Chicken
  • 1 pound Boneless, Skinless Chicken Breast Ground turkey or tofu can be used for a vegetarian option.
  • 2 tablespoons Cajun Seasoning Adjust to your heat preference.
For the Vegetables
  • 1 cup Red and Green Bell Peppers Any sweet pepper can work well.
  • 1 medium Red Onion Yellow onion or shallots are great substitutes.
  • 3 cloves Garlic Use garlic powder if fresh isn't available.
  • 1 medium Jalapeño Peppers Remove seeds for a milder flavor.
For the Sauce
  • 2 tablespoons Olive Oil Use vegetable oil if preferred.
  • 2 tablespoons Butter Margarine works as a dairy-free alternative.
  • 2 tablespoons All-Purpose Flour Cornstarch is a good gluten-free substitute.
  • 1 cup Milk or Half-and-Half Plant-based milk is a fantastic dairy-free option.
  • 1 cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan choice.
For Finishing Touches
  • to taste Salt & Black Pepper Season to your taste.
  • ¼ cup Chopped Fresh Parsley Can substitute with cilantro or basil.

Equipment

  • large pot
  • colander
  • large skillet
  • whisk

Method
 

Directions
  1. Bring a large pot of salted water to a boil. Cook the penne pasta until al dente, about 8-10 minutes. Drain and rinse under cool water.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced chicken breasts seasoned with Cajun seasoning. Sauté for 5-7 minutes until golden brown and cooked through.
  3. In the same skillet, add red and green bell peppers, red onion, and minced garlic. Sauté for 3-4 minutes until tender.
  4. Stir in chopped jalapeños and 2 tablespoons of butter, allowing it to melt. Sprinkle in 2 tablespoons of all-purpose flour and stir continuously for 1-2 minutes.
  5. Gradually whisk in 1 cup of milk or half-and-half to the roux and bring to a gentle simmer for 3-5 minutes until thickened.
  6. Stir in 1 cup of grated Parmesan cheese, seasoning with salt and black pepper to taste.
  7. Fold the cooked pasta into the sauce, stirring until well-coated. Heat for an additional 2-3 minutes.
  8. Serve immediately, garnished with chopped fresh parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 65gProtein: 35gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 45mgCalcium: 20mgIron: 15mg

Notes

Adjust the spice level and add seasonal veggies for a customized dish. Leftovers can be stored for up to 3-4 days in the fridge.

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