Rattlesnake Pasta
This Rattlesnake Pasta is essentially Cajun Chicken Pasta Alfredo. That sounds delicious in its own right, but Rattlesnake Pasta adds an element of intrigue!
Servings: 6 servings
Calories: 731kcal
Ingredients
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
Instructions
For the Pasta
- Cook pasta for 2 minutes less than al dente on 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.
Notes
Roasted garlic is easy to make at home, and I always keep some in the freezer. However, if your grocery store has an olive bar in the deli department, they might have roasted garlic on the bar, too.
If your Cajun seasoning mix includes salt, then omit the additional salt in this recipe.
Nutrition
Calories: 731kcal | Carbohydrates: 72g | Protein: 37g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 594mg | Potassium: 723mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2096IU | Vitamin C: 43mg | Calcium: 269mg | Iron: 2mg
