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
Scale
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
