If you’re craving a dish that’s equal parts creamy, spicy, and downright irresistible, look no further than Rattlesnake Pasta. This vibrant Cajun-inspired meal combines tender strips of chicken, colorful bell peppers, and a rich, peppery sauce that clings to every ribbon of fettuccine. Whether you’re a fan of bold flavors or just want to shake up your weeknight dinner routine, Rattlesnake Pasta is a surefire way to bring excitement and comfort to the table.
Ingredients You’ll Need
With just a handful of kitchen staples and a few flavorful extras, you can whip up Rattlesnake Pasta in no time. Each ingredient plays a starring role—whether it’s adding heat, creaminess, or a pop of color—so don’t skip a thing!
- Fettuccine Pasta (12 ounces): The wide, flat noodles soak up every bit of that spicy, creamy sauce.
- Olive Oil (1 tablespoon): Helps brown the chicken and adds a subtle, fruity undertone.
- Boneless Skinless Chicken Breasts (1 pound, sliced): Lean, protein-packed, and perfect for soaking up Cajun spices.
- Cajun Seasoning (1 teaspoon): The heart of the dish—brings heat, herbs, and deep southern flavor.
- Paprika (1/2 teaspoon): Adds smokiness and a gorgeous red hue.
- Salt and Pepper (to taste): Essential for rounding out all the flavors.
- Butter (2 tablespoons): Makes the sauce silky and rich.
- Garlic (3 cloves, minced): Infuses the sauce with savory warmth.
- Red Bell Pepper (1 small, sliced): Sweet and colorful, these brighten up every bite.
- Green Bell Pepper (1 small, sliced): Adds a fresh, slightly bitter crunch.
- Red Onion (1 small, thinly sliced): Sweetens and deepens the flavor profile.
- Heavy Cream (1 1/2 cups): The backbone of that luscious, creamy sauce.
- Parmesan Cheese (1/2 cup, grated): Melts into the sauce for a nutty, cheesy finish.
- Crushed Red Pepper Flakes (1/2 teaspoon, to taste): Dial up the heat to suit your spice-loving heart.
- Chopped Parsley (for garnish, optional): Adds a fresh, herby pop right before serving.
How to Make Rattlesnake Pasta
Step 1: Cook the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine according to the package directions until al dente. Drain the pasta and set it aside, tossing it with a splash of olive oil if you’d like to prevent sticking. Perfectly cooked noodles are key, since they’ll carry all that Cajun flavor straight to your taste buds!
Step 2: Sear the Spiced Chicken
Season the sliced chicken generously with Cajun seasoning, paprika, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken strips in a single layer. Cook, stirring occasionally, until the chicken is golden and cooked through—about 5 to 6 minutes. Remove the chicken from the skillet and set it aside, letting those bold spices soak right in.
Step 3: Sauté the Veggies
In the same skillet, melt the butter and toss in the minced garlic, sliced red and green bell peppers, and onion. Sauté for 4 to 5 minutes, stirring often, until the veggies are softened and just starting to caramelize. The fragrance at this stage is out of this world!
Step 4: Make the Creamy Cajun Sauce
Lower the heat to medium and pour in the heavy cream, scraping up any flavorful bits stuck to the bottom of the pan. Stir in the Parmesan cheese and crushed red pepper flakes, and let the sauce simmer for 2 to 3 minutes until it slightly thickens. You’ll see the sauce go glossy and dreamy—absolutely irresistible.
Step 5: Bring It All Together
Add the cooked fettuccine and chicken back to the skillet, tossing everything until the noodles are fully coated and the chicken is heated through. Give it a quick taste, adjusting salt, pepper, or red pepper flakes if you want even more kick. Serve the Rattlesnake Pasta right away, garnished with chopped parsley if you like.
How to Serve Rattlesnake Pasta
Garnishes
A simple sprinkle of fresh chopped parsley adds a burst of color and a touch of freshness that balances the creamy, spicy sauce. For an extra bit of flair, you can also scatter a few shavings of Parmesan or a dusting of additional Cajun seasoning on top. These little touches make your Rattlesnake Pasta look as fabulous as it tastes.
Side Dishes
You can never go wrong pairing Rattlesnake Pasta with some warm, crusty garlic bread, perfect for soaking up any leftover sauce. A crisp green salad with a tangy vinaigrette also makes a refreshing companion, cutting through the richness of the dish while adding extra crunch and freshness to your meal.
Creative Ways to Present
If you’re feeling playful, try serving Rattlesnake Pasta in individual shallow bowls, topped with a dramatic twist of fettuccine and extra peppers for color. For a family-style presentation, pile the pasta high on a large platter and let everyone dig in. You can even hollow out roasted bell peppers and stuff them with the pasta for a fun, edible serving vessel that’ll wow your dinner guests.
Make Ahead and Storage
Storing Leftovers
Leftover Rattlesnake Pasta will keep beautifully in the fridge for up to three days. Store it in an airtight container, and try to keep the sauce and pasta together so the flavors continue to meld. If you notice the sauce thickening, don’t worry—a quick splash of cream or milk when reheating will bring it right back to life.
Freezing
While Rattlesnake Pasta is best enjoyed fresh, you can freeze it in a pinch. Let the dish cool completely, then portion it into freezer-safe containers. The cream sauce may separate a bit after thawing, but a good stir and gentle reheating will help everything come together again. For best results, enjoy within one month.
Reheating
To reheat, place the pasta in a skillet over low heat with a splash of cream or milk. Stir gently until everything is heated through and the sauce is creamy once more. Avoid microwaving too aggressively, as it can cause the sauce to break or the chicken to dry out. Slow and steady wins the race for the perfect leftover Rattlesnake Pasta!
FAQs
Can I make Rattlesnake Pasta less spicy?
Absolutely! Just scale back the crushed red pepper flakes and choose a mild Cajun seasoning. The dish will still be full of flavor without the extra kick, making it family-friendly for all palates.
What protein alternatives work well in Rattlesnake Pasta?
Shrimp and smoked sausage are fantastic substitutes for chicken, bringing their own delicious twist to the dish. You can even use tofu or sautéed mushrooms if you’re looking for a vegetarian option!
Can I use a different pasta shape?
Of course! While fettuccine holds the sauce beautifully, you can swap in penne, linguine, or even spaghetti. Just aim for a pasta with enough surface area to catch all that creamy, spicy sauce.
How do I keep the sauce from curdling?
The key is to lower the heat before adding the cream and Parmesan. Stir continuously and avoid boiling the sauce vigorously—gentle simmering will keep it smooth and luscious.
Is Rattlesnake Pasta gluten-free?
Not by default, but you can easily make it gluten-free by choosing your favorite gluten-free fettuccine. The rest of the ingredients are naturally gluten-free, so everyone can enjoy a spicy, creamy bowl!
Final Thoughts
If you’re ready to spice up your dinner routine, Rattlesnake Pasta is the perfect place to start. With its bold Cajun flavors, creamy sauce, and crave-worthy texture, this dish is always a hit—whether you’re cooking for family, friends, or just treating yourself. Give it a try and let this zesty classic become a regular star in your kitchen!
Print
Rattlesnake Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-American
- Diet: Non-Vegetarian
Description
Rattlesnake Pasta is a creamy, spicy Cajun-American dish featuring tender chicken, sautéed bell peppers, and fettuccine tossed in a rich Parmesan and heavy cream sauce. Perfect for a flavorful weeknight dinner, this recipe balances heat with creaminess and vibrant vegetables.
Ingredients
Pasta and Chicken
- 12 ounces fettuccine pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, sliced into thin strips
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
Vegetables and Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
- 1 small red onion, thinly sliced
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (adjust to taste)
Garnish
- Chopped parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside.
- Season and Cook Chicken: In a large skillet over medium-high heat, heat olive oil. Season the chicken strips with Cajun seasoning, paprika, salt, and pepper. Add the chicken to the skillet and cook for 5–6 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, melt the butter. Add the minced garlic, sliced red and green bell peppers, and red onion. Sauté for 4–5 minutes or until the vegetables soften and the garlic is fragrant.
- Prepare the Sauce: Lower the heat to medium and pour in the heavy cream. Stir in the grated Parmesan cheese and crushed red pepper flakes. Let the sauce simmer for 2–3 minutes until it thickens slightly.
- Toss Pasta and Chicken: Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together thoroughly until the pasta and chicken are fully coated and heated through.
- Garnish and Serve: Remove from heat, garnish with chopped parsley if desired, and serve immediately while hot.
Notes
- Substitute shrimp or sausage for the chicken for a different protein option.
- Adjust the spice level by increasing or decreasing the amount of crushed red pepper flakes.
- This dish pairs wonderfully with garlic bread or a fresh, crisp green salad for a complete meal.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 620
- Sugar: 5g
- Sodium: 510mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 140mg
