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This rattlesnake pasta combines Cajun-spiced chicken, sautéed peppers, and a creamy parmesan sauce for a meal that delivers a perfect balance of heat and comfort. The name comes from its "bite" - just enough spice to wake up your taste buds without overwhelming them.
I first made this pasta for my brother who loves spicy food but my kids ended up devouring it too. It's become our go-to dish when we want something with a kick that still pleases everyone at the table.
Ingredients
- Penne pasta: Perfect shape for catching the creamy sauce in its ridges and hollow centers
- Chicken breast: Provides lean protein and takes on the Cajun seasonings beautifully
- Cajun seasoning: The flavor foundation bringing warmth and depth look for one with paprika garlic and thyme
- Bell peppers: Red and green varieties add sweetness color and vitamin C
- Red onion: Offers a sharper flavor than yellow onions and pretty purple color when cooked
- Garlic: Fresh cloves provide aromatic depth nothing compares to freshly minced
- Jalapeño peppers: The star that gives the "rattle" to this pasta adjust quantity based on heat preference
- Butter: Creates richness in the roux base for the sauce use unsalted for better control
- Flour: Thickens the sauce when combined with butter to make a roux
- Milk or halfandhalf: Creates the creamy texture halfandhalf makes a richer sauce
- Parmesan cheese: Adds nutty salty flavor freshly grated melts better than prepackaged
- Fresh parsley: Brightens the finished dish with color and fresh herbaceous notes
Step-by-Step Instructions
- Cook the pasta:
- Boil penne in heavily salted water until al dente typically 9-11 minutes. Remember pasta will continue cooking slightly when added to the sauce so aim for a firm bite. Reserve 1/2 cup pasta water before draining in case you need to adjust sauce consistency later.
- Prepare the chicken:
- Season cubed chicken thoroughly with Cajun seasoning ensuring each piece is coated evenly. Heat olive oil until shimmering before adding chicken to promote browning. Cook in a single layer without overcrowding the pan to prevent steaming. The chicken should develop a light crust on the outside while remaining juicy inside.
- Sauté the vegetables:
- Cook peppers onions and jalapeños until they soften but still maintain some crispness. This stage builds the flavor foundation of the dish. The vegetables should be vibrant in color and just tender when pierced with a fork. Adding garlic toward the end prevents it from burning and becoming bitter.
- Create the sauce:
- Making the roux requires constant attention melt the butter completely before sprinkling in flour. Cook the flourbutter mixture until it smells nutty and turns slightly golden. Pour milk in gradually while whisking continuously to prevent lumps forming. This creates a silky base for the sauce.
- Finish the sauce:
- Simmer gently until the sauce coats the back of a spoon. Add cheese in small handfuls stirring until completely melted before adding more. This creates a smooth emulsion without graininess. Taste and adjust seasoning remembering the Cajun chicken will add more flavor.
- Combine everything:
- Gently fold pasta chicken and vegetables into the sauce ensuring every component is well coated. Use a folding motion rather than aggressive stirring to prevent breaking the pasta or crushing the vegetables. The heat should be low during this final step.
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I discovered that toasting the Cajun spices in the pan before adding the chicken intensifies the flavor dramatically. My husband who typically avoids spicy food requests this dish regularly now that I've perfected the balance of creaminess and heat.
Make Ahead and Storage
This rattlesnake pasta keeps beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually develop and meld together overnight making leftovers sometimes even more delicious than the fresh version. When reheating add a splash of milk and stir gently over medium-low heat to restore the creamy consistency without breaking the sauce.
Heat Level Customization
The beauty of this recipe lies in its adaptability to different spice preferences. For a milder version remove all seeds and membranes from the jalapeños and reduce the Cajun seasoning to 1 teaspoon. For true heat lovers add a diced serrano pepper or even a small habanero to really make it rattle. Remember that the dairy in the sauce helps temper the heat so the final dish typically tastes less spicy than you might expect from the ingredients.
Serving Suggestions
Serve this vibrant pasta with a simple side salad dressed with lemon vinaigrette to cut through the richness. Garlic bread makes an excellent accompaniment for soaking up extra sauce. For a complete meal consider starting with a light appetizer like bruschetta or a small cup of tomato soup. A chilled white wine particularly Pinot Grigio or Sauvignon Blanc pairs wonderfully with the creamy spiciness of the dish.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute penne with other pasta types like fettuccine, rigatoni, or linguine based on your preference.
- → How can I make this dish less spicy?
To reduce spiciness, remove the jalapeño seeds and use milder Cajun seasoning or adjust the quantity to your taste.
- → Can I use pre-cooked chicken?
Absolutely! You can use pre-cooked chicken to save time. Just add it to the skillet when combining ingredients.
- → What can I substitute for Parmesan cheese?
If you don't have Parmesan, you can use Pecorino Romano, Asiago, or a cheese blend for a similar creamy flavor.
- → Can this dish be made ahead of time?
Yes, you can prepare the components in advance and reheat gently on the stove or in the oven to ensure the dish stays creamy and flavorful.