Description
Rattlesnake Pasta is a hearty and flavorful dish featuring tender Cajun-seasoned chicken, vibrant bell peppers, and a creamy Parmesan sauce. This recipe combines perfectly cooked penne pasta with a rich and spicy sauce made from roasted garlic, cream, and a touch of Cajun seasoning, delivering a satisfying and comforting meal perfect for any occasion.
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 Aromatics
- 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
Sauce
- 4 Tbsp unsalted butter, divided
- 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
Instructions
- Cook the Pasta: Boil water and cook the penne pasta according to package instructions but remove it 2 minutes before it reaches al dente. Drain the pasta and set it aside to prevent overcooking.
- Prepare the Chicken: Toss the cubed chicken breast with 1½ teaspoons of Cajun seasoning until evenly coated. In a skillet, melt 1 tablespoon of unsalted butter over medium heat and cook the chicken cubes until they are fully cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables and Aromatics: Using the same skillet, add some of the remaining butter and olive oil if needed. Sauté the sliced red and green bell peppers, red onion strips, minced garlic, and 1 teaspoon of Cajun seasoning until the vegetables are tender and fragrant.
- Make the Roux and Sauce: Add the remaining butter (from the 4 tablespoons) to the skillet and let it melt. Sprinkle the flour over the butter and stir continuously to create a roux, cooking it until it turns a light golden color, about 2 minutes. Slowly whisk in the low-sodium chicken stock and milk, ensuring no lumps form. Add the coarsely chopped roasted garlic cloves, salt, and black pepper. Let the sauce simmer gently, stirring frequently, until it thickens to a creamy consistency.
- Finish the Sauce: Stir in the grated Parmesan cheese and heavy cream into the sauce until fully incorporated and smooth. Return the cooked chicken and pasta back into the skillet with the sauce. Toss everything together gently and cook until heated through, ensuring the pasta is coated evenly with the sauce.
- Garnish and Serve: Remove from heat and sprinkle chopped green onions on top of the pasta for a fresh and colorful garnish. Serve immediately while warm and enjoy this creamy, spicy dish.
Notes
- For a spicier version, increase the amount of Cajun seasoning according to taste.
- Roasting the garlic ahead of time adds a rich, mellow flavor to the sauce.
- Using whole milk and heavy cream creates a richer sauce, but you can substitute with lower-fat dairy for a lighter dish.
- Cook pasta slightly under al dente to avoid it becoming mushy when mixed with the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Cajun
