Description
Rattlesnake Pasta is a bold and creamy Cajun-inspired dish featuring tender chicken strips tossed with bell peppers in a rich Parmesan and heavy cream sauce, served over perfectly cooked fettuccine or linguine. This flavorful stovetop recipe combines a spicy kick with comforting textures, ideal for a satisfying main course.
Ingredients
Scale
Pasta
- 12 oz fettuccine or linguine pasta
Protein
- 1 pound boneless skinless chicken breasts, sliced into strips
Seasonings and Oils
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt and black pepper to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
Vegetables
- 3 cloves garlic, minced
- 1 small red bell pepper, sliced
- 1 small green bell pepper, sliced
Dairy
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine or linguine and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Prepare the chicken: Toss the sliced chicken breast strips with Cajun seasoning to coat evenly. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 5 to 6 minutes, stirring occasionally, until they are browned on the outside and cooked through. Remove the chicken from the skillet and keep warm on a plate.
- Sauté the vegetables: In the same skillet, melt the butter over medium heat. Add minced garlic and the sliced red and green bell peppers. Sauté for 3 to 4 minutes until the peppers begin to soften and the garlic is fragrant.
- Make the sauce: Pour the heavy cream into the skillet with the sautéed vegetables and bring to a gentle simmer. Stir in the grated Parmesan cheese and optional crushed red pepper flakes. Continue to simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine pasta, chicken, and sauce: Return the cooked chicken strips to the skillet, then add the drained pasta. Toss everything together to coat the pasta and chicken evenly with the creamy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with salt and black pepper to taste.
- Garnish and serve: Sprinkle chopped fresh parsley over the pasta before serving. Serve hot and enjoy your flavorful Rattlesnake Pasta.
Notes
- For an extra spicy kick, add a dash of hot sauce or increase the amount of crushed red pepper flakes.
- This recipe works well with shrimp as a substitute for chicken if you prefer seafood.
- Make sure not to overcook the pasta to keep it perfectly al dente for the best texture.
- You can adjust the amount of heavy cream to make the sauce thicker or lighter to your preference.
