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Rattlesnake Pasta

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This creamy and spicy Rattlesnake Pasta is a bold fusion of flavors! Tender chicken, sautéed bell peppers, and a rich, cheesy jalapeño-infused sauce coat every bite of pasta. Perfect for a comforting dinner with a little kick!

Ingredients

Scale
  1. 1 tablespoon olive oil
  2. 1 bell pepper, chopped
  3. 1 lb boneless, skinless chicken breasts, cubed
  4. Salt and pepper, to taste
  5. 1 teaspoon Worcestershire sauce
  6. 2 tablespoons butter
  7. 2–3 cloves garlic, finely chopped
  8. 1/2 tablespoon Italian seasoning
  9. 1/4 cup all-purpose flour
  10. 2 cups milk
  11. 1 cup heavy whipping cream
  12. 2–3 tablespoons chopped pickled jalapeños, plus extra for serving
  13. 1 1/2 cups (6 oz) grated Parmesan cheese, plus more for serving
  14. 1 cup (4 oz) shredded cheddar cheese, divided
  15. 1 lb penne or cavatappi pasta, cooked and drained
  16. Red pepper flakes or hot sauce, optional

Instructions

  • Cook the Peppers & Chicken:

    • Heat olive oil in a Dutch oven or large pot over medium heat.
    • Add bell pepper and cook for 5 minutes. Remove from pan.
    • Add chicken to the same pan and cook for 5-7 minutes until no longer pink. Season with salt and pepper, then deglaze with Worcestershire sauce. Remove from pan and set aside.

  • Make the Sauce:

    • Melt butter in the pan, then add garlic and cook for 1-2 minutes.
    • Whisk in Italian seasoning and flour, stirring constantly until a thick paste forms. Cook for 1 minute.
    • Slowly whisk in milk and heavy cream, stirring until a thick sauce develops. Remove from heat.

 

  • Combine & Serve:

    • Stir in chopped jalapeños, Parmesan, and half the cheddar cheese.
    • Add the cooked chicken and bell pepper, seasoning with salt and pepper to taste.
    • Toss with cooked pasta until well coated.
    • Sprinkle remaining cheddar on top and serve with red pepper flakes, hot sauce, or extra jalapeño slices if desired.

Notes

  • For extra heat, increase the amount of jalapeños or use hot sauce.
  • You can substitute penne with other pasta types like cavatappi or fusilli for a different texture.

 

  • For a creamy texture, use full-fat milk and heavy cream. You can substitute half-and-half or a lighter cream for a less rich option.

Nutrition

Find it online: https://grandmarecipesflash.com/rattlesnake-pasta/