Best Rattlesnake Pasta
Homemade with jalapeños and parmesan cheese, Rattlesnake Pasta is made in a smooth, light Alfredo sauce and is full of flavor!
Equipment
- Large Pan
Ingredients
- 1 pound penne pasta
- 1 Tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breasts cut into 1 inch cubes.
- 4 Tablespoons butter
- 1 onion finely minced
- 2 teaspoons minced garlic or 4 cloves fresh, finely chopped
- ⅓ cup flour
- 4 cups whole milk
- 3 teaspoons cajun seasoning Please see Notes below!!
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 jalapeños sliced. we leave our seeds in- for less spicy remove all or part of the seeds.
- 1 ½ cups parmesan cheese
- 1 teaspoon red chili pepper flakes optional
Instructions
- ***cook pasta according to package directions while completing the steps below***
- Cut chicken breasts into 1" cubes.
- Heat oil in a large fry pan/ skillet over medium heat. Add chicken and cook until cooked through, stirring occasionally. While cooking mince onion. Internal temperature of chicken should reach 165*F. Place in a bowl and set aside.
- Melt butter over medium heat. Add onions and garlic then cook for 5 minutes, stirring occasionally. While it cooks, chop the bell peppers and slice the jalapenos. I like to leave the seeds in my jalapenos, for less spicy scrape out the seeds.
- Add the flour to the onion mixture and stir to combine. It'll be clumpy and odd looking. See photos above for a great visual.
- Add 1 cup of the milk and stir until combined. It will look weird. The first time I made this I thought I was doing it wrong. Trust the process. Check the photos above for texture.
- Repeat 3 more times until all the milk has been added. At this point, it should be smooth other than the onion pieces.
- Add the cajun seasoning and the red chili pepper flakes if using and stir to combine. Add the bell peppers and jalapenos. Bring to a simmer, and simmer 5 minutes, until sauce starts to thicken.
- Add the parmesan cheese and stir until melted. Then add the chicken and pasta and stir to combine.
- Serve and enjoy!
Notes
- This pasta is made with a roux, which allows it to be less heavy than traditional alfredo sauces. It also makes it smooth and silky rather than clumpy when reheated.
- Cajun seasoning has different amounts of intensity and different amounts of salt. Season until it has the amount of cajun flavor desired. Depending how much salt is in your cajun you may need to add more salt to the sauce.
- if you like spicy foods, we recommend not using a mild cajun seasoning- if you do, you may end up with too much salt.
- For an extra kick and a little extra flavor, add the chili pepper flakes. If you don't like things very spicy, skip the chili pepper flakes.
- When using jalapeños, the seeds add a lot of spice. We like to leave the seeds in, but feel free to remove all or part of the seeds to retain the jalapeño flavor and lessen the heat.
- Use gloves when cutting jalapeños to reduce skin irritation.
- Store in an airtight container in the refrigerator for up to 5 days. Add milk upon reheating until desired consistency is reached.
- Store in an airtight container in the freezer for up to 2 months. Allow to thaw for a few hours then reheat in a pot over medium heat. Add milk when reheating until desired consistency is reached.
Nutrition
Serving: 1large bowlCalories: 509kcalCarbohydrates: 57gProtein: 36gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 100mgSodium: 591mgPotassium: 757mgFiber: 3gSugar: 9gVitamin A: 1140IUVitamin C: 23mgCalcium: 346mgIron: 2mg
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