Description

If you’re looking for a dinner idea that’s spicy, creamy, and bursting with bold flavors, this Rattlesnake Pasta checks all the boxes. It’s a hearty, easy recipe that transforms simple ingredients into a restaurant-quality meal. Perfect for a quick weeknight dinner, special occasion, or even as comfort food with a spicy twist, this dish brings the heat and the indulgence. With its creamy Alfredo base, spicy chicken, and colorful peppers, it’s also a great option when you’re seeking new food ideas that feel exciting and satisfying.

Ingredients

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

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

Fresh ground black pepper

Instructions

Bring a large pot of salted water to boil and cook pasta until al dente. Drain and set aside.
Toss chicken with olive oil, paprika, garlic powder, salt, and pepper.
In a skillet over medium-high heat, cook chicken strips until browned and fully cooked. Remove and set aside.
In the same skillet, melt butter. Add garlic, bell peppers, and jalapeño. Sauté for 4-5 minutes.
Stir in heavy cream and chicken broth. Simmer 3-4 minutes.
Add Parmesan cheese and red pepper flakes. Stir until smooth.
Return chicken to the skillet. Add pasta and mix until well combined.
Let simmer 1-2 minutes more. Garnish with parsley and black pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner