Rattlesnake Pasta Recipe

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Rattlesnake Pasta is not your average creamy pasta dish. It packs a punch of bold Southwestern flair, thanks to spicy chicken, roasted bell peppers, and a luxuriously cheesy Alfredo base infused with jalapeño heat. Think of it as comfort food with an edge—rich, indulgent, and ready to wake up your palate.

This dish is inspired by the zesty kick of Tex-Mex cuisine but balanced with the smoothness of Italian-style penne Alfredo. The chicken is tender, the sauce velvety, and each bite has a hint of smoky spice that makes it unforgettable. Whether you’re making dinner for two or feeding a hungry crowd, Rattlesnake Pasta is always a hit.

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Ingredients for this Rattlesnake Pasta Recipe

• 12 oz penne pasta
• 1 lb boneless, skinless chicken breasts (sliced into strips)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon butter
• 3 cloves garlic, minced
• 1 small red bell pepper, julienned
• 1 small green bell pepper, julienned
• 1 small jalapeño, thinly sliced (seeds removed for less heat)
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 cup grated Parmesan cheese
• 1/2 teaspoon crushed red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)
• Fresh ground black pepper (to taste)

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Drain and set aside.

Step 2: Season and Cook the Chicken

In a bowl, toss the sliced chicken with olive oil, smoked paprika, garlic powder, salt, and black pepper. Heat a large skillet over medium-high heat and cook the chicken strips for about 6-8 minutes or until fully cooked and lightly browned. Remove and set aside.

Step 3: Sauté the Veggies

In the same skillet, melt the butter. Add the garlic, red and green bell peppers, and jalapeño. Sauté for 4-5 minutes until the vegetables are slightly tender and fragrant.

Step 4: Make the Creamy Sauce

Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3-4 minutes. Add the grated Parmesan cheese and red pepper flakes if using. Stir until the cheese melts and the sauce becomes silky and slightly thickened.

Step 5: Combine and Serve

Return the cooked chicken to the skillet and stir to coat with the sauce. Add the drained pasta and toss everything together until evenly coated. Let it simmer for another 1-2 minutes.

Serve hot, garnished with chopped parsley and fresh cracked black pepper.

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Frequently Asked Questions

Can I make Rattlesnake Pasta less spicy?

Absolutely. Just skip the jalapeño and crushed red pepper flakes. You can also reduce the paprika or use sweet bell peppers only.

What protein alternatives work for this recipe?

Shrimp, sausage, or tofu are all excellent alternatives. Just adjust the cooking times accordingly.

Can I use a different type of pasta?

Yes, any pasta with ridges like rigatoni, ziti, or fusilli works well to hold the creamy sauce.

Is this recipe gluten-free?

Not by default, but it can be adapted by using gluten-free pasta and checking that your broth and spices are certified gluten-free.

How do I make it vegetarian?

Omit the chicken and use a meat substitute or add extra veggies like mushrooms or zucchini.

What can I serve with Rattlesnake Pasta?

Try a crisp green salad, garlic bread, or roasted vegetables for a complete meal.

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