This Rattlesnake Pasta is essentially Cajun Chicken Pasta Alfredo. That sounds delicious in its own right, but Rattlesnake Pasta adds an element of intrigue!
Folks always say that we eat with our eyes. I’d agree with that 100%. Heck, as a recipe blogger, I have to rely on eyes and appealing photos as I don’t have a way to make these recipes magically appear in front of you. (I keep hoping Apple or Google will invent a scratch-and-sniff monitor, but so far I’m still waiting.)
In addition to eating with our eyes, I’d add that we also eat with our minds. Take this pasta recipe for example. A couple of months ago, we stopped by a local bar for chicken wings. I’ve mentioned this place before. On your birthday, you can get free chicken wings equal to your age. 40 years old? 40 free wings. 50 years old? 50 free wings. And so on. Oh, and they do buy one-get one on beers for your birthday, too. Half-price beers and free chicken wings? Sign me up!
As we went inside, the chalkboard on the front door advertised Rattlesnake Pasta as a special of the week. I was intrigued. I love pasta in all forms, but I’ve never heard of Rattlesnake Pasta. At first, I thought maybe (just maybe) it included rattlesnake meat in the pasta. Fortunately I was wrong there. This pasta is essentially creamy chicken pasta with red and green bell peppers. There’s a nice punch of Cajun seasoning in there, too.
To be honest, I have no idea why this pasta is called Rattlesnake Pasta. But I will say that the name caught my eye. If it had been called Cajun Chicken Alfredo Pasta, I might not have given it a second thought. (Cajun Chicken Alfredo Pasta sounds delicious, but it wouldn’t have made me stop and think.) With that said, we still ordered our chicken wings. But the name did make me give that dish a second thought.
For some reason, that Rattlesnake Pasta popped into my head again the other day, and I decided to make my own version here at home. Holy cow was this one delicious! This is a creamy pasta packed with loads of flavor thanks to the peppers, onions and garlic. (There’s both regular garlic and roasted garlic in here. Don’t worry, the overall recipe doesn’t taste too garlicky.) Then there’s the Cajun seasoning. I love all things Cajun, so a good Cajun seasoning mix is hard to beat. (Recipe note: If your Cajun seasoning mix includes salt, then omit the additional salt in this recipe.)
If you love creamy alfredo pasta, then put this Rattlesnake Pasta on your menu. Not only is it delicious, but it sounds cool, too!
Did you make a batch of this Rattlesnake Pasta at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). Cheers!
For the Pasta
- 16 oz. penne pasta
For the Chicken
- 16 oz. boneless skinless chicken breast, cut into ½” cubes
- 1½ tsp Cajun seasoning see note
- 1 Tbsp unsalted butter
For the Sauce
- 4 Tbsp unsalted butter divided
- 1 Tbsp olive oil
- 1 red bell pepper sliced into ¼” strips
- 1 green bell pepper sliced into ¼” strips
- ½ large red onion sliced into ¼” strips
- 1½ tsp minced garlic
- 1 tsp Cajun seasoning
- ½ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¾ cup whole or 2% milk
- 1 head 10-12 cloveroasted garlic (see note, coarsely chopped
- ½ tsp salt
- ½ tsp black pepper
- 1 cup grated Parmesan cheese
- ¾ cup heavy cream
- green onions chopped
For the Pasta
- Cook pasta for 2 minutes less than package instructions; drain and set aside.
For the Chicken
- Using a medium bowl, add cubed chicken and Cajun seasoning; toss until well coated.
- Using a large, deep skillet (or Dutch oven), add 2 Tbsp of butter; place over medium-high heat. Once butter has melted, add cubed chicken. Cook for 7-8 minutes, stirring occasionally, or until chicken is fully cooked. Remove chicken and set aside.
For the Sauce
- Using same skillet as chicken, add 2 Tbsp of butter and olive oil. Once butter has melted, add bell peppers, onions, garlic and Cajun seasoning; stir until well combined. Cook for 3-4 minutes, stirring often, or until onion has begun to soften slightly. Remove vegetables from skillet and set aside.
- Add remaining 2 Tbsp of butter. Once melted, add flour and stir well. Continue cooking for 3-4 minutes, stirring frequently to prevent flour from burning.
- Add chicken stock, milk, chopped roasted garlic, salt and pepper; stir mixture until smooth.
- Bring mixture to a simmer and cook on low heat, stirring often, for 8-10 minutes.
- Add Parmesan cheese and heavy cream; stir until smooth.
- Add chicken, vegetables and cooked pasta to skillet; stir until well combined. Cook for 2-3 minutes, or until hot.
- Garnish with chopped green onions before serving.
Looking for more delicious pasta recipes? Check out some of these other favorites, too: