If you’re looking for a creamy, spicy, and utterly unforgettable pasta night, Rattlesnake Pasta needs to be on your table. This dish brings together tender strips of chicken, colorful bell peppers, and a luxuriously silky, jalapeño-flecked sauce that wraps every bite in bold Southwestern-inspired flavor. It’s the kind of meal that feels both comforting and exciting, perfect for shaking up your weeknight dinner routine or impressing friends at a get-together. The combination of heat, creaminess, and that signature cheesy finish makes Rattlesnake Pasta an instant favorite you’ll crave again and again.

Ingredients You’ll Need

The ingredient list for Rattlesnake Pasta is refreshingly straightforward. Each item plays a key role in building layers of flavor, texture, and color, so you’ll want to use the freshest ingredients you can find. Here’s what you’ll need and why every component matters:

Fettuccine or Penne Pasta (12 ounces): Choose your favorite shape; fettuccine offers a classic creamy bite, while penne holds onto the sauce beautifully.
Olive Oil (1 tablespoon): This is your flavor base, helping the chicken and veggies to sauté perfectly.
Chicken Breast (1 pound, sliced into strips): Tender, protein-packed strips soak up all those bold spices and creamy sauce.
Red Bell Pepper (1, sliced): Adds sweetness and a pop of color that brightens up the dish.
Green Bell Pepper (1, sliced): Brings a slightly grassy note and more vibrant color.
Small Onion (thinly sliced): Gives a hint of sweetness and depth to the sautéed veggies.
Garlic (3 cloves, minced): Essential for that irresistible aromatic base.
Cayenne Pepper (1/2 teaspoon): Lends that signature kick; adjust for your preferred heat level.
Paprika (1 teaspoon): Adds smoky warmth and a gorgeous red hue.
Black Pepper (1/2 teaspoon): Enhances the overall flavor and gives a subtle bite.
Salt (1/2 teaspoon): Balances all the bold flavors in the sauce.
Heavy Cream (1 cup): The secret to a luxuriously rich and silky sauce.
Chicken Broth (1/2 cup): Lightens the cream and infuses the sauce with savory depth.
Parmesan Cheese (1/2 cup, grated): For melt-in-your-mouth creaminess and umami punch.
Pickled Jalapeños (1/4 cup, chopped): The zesty, tangy heat that makes Rattlesnake Pasta unforgettable.
Fresh Parsley (2 tablespoons, chopped): For a bright, fresh finish that balances the richness of the sauce.

How to Make Rattlesnake Pasta

Step 1: Cook the Pasta

Begin by bringing a large pot of salted water to a boil. Add your fettuccine or penne and cook according to package instructions until it’s al dente—tender with just a bit of bite. Before draining, scoop out half a cup of that starchy pasta water and set it aside; it’s a secret weapon for perfecting your sauce later. Drain the pasta and keep it ready for assembly.

Step 2: Sauté the Chicken

While the pasta cooks, heat olive oil in a large skillet over medium-high. Add the chicken strips to the hot pan, sprinkle them with cayenne, paprika, black pepper, and salt, and let them cook undisturbed for a couple of minutes to get a golden sear. Stir and continue cooking until the chicken is no longer pink and nicely browned, about 5 to 6 minutes. Once done, transfer the chicken to a plate and set aside.

Step 3: Sauté the Veggies

In the same skillet (no need to clean it—the fond adds flavor!), toss in the red and green bell peppers along with the onion. Sauté for about 4 to 5 minutes, stirring occasionally, until the veggies soften and start to caramelize. This step releases their natural sweetness and builds a delicious base for the sauce.

Step 4: Add Garlic and Jalapeños

Stir in the minced garlic and chopped pickled jalapeños. Cook for just a minute, letting the garlic become fragrant and the jalapeños infuse the veggies with zesty heat. This is where that signature Rattlesnake Pasta flavor starts to come alive in your kitchen.

Step 5: Create the Creamy Sauce

Lower the heat to medium and pour in the heavy cream and chicken broth. Let the mixture simmer gently for 3 to 4 minutes, stirring often, until it thickens just a bit. Sprinkle in the Parmesan cheese and stir until it melts into the sauce, making everything irresistibly creamy and smooth.

Step 6: Toss Everything Together

Return the cooked chicken and drained pasta to the skillet. Toss everything well so every strand or piece of pasta is coated in that spicy, creamy sauce. If the sauce looks a little thick, drizzle in some reserved pasta water a splash at a time until it’s just right. Finish with a generous shower of fresh parsley and serve up your Rattlesnake Pasta immediately for maximum flavor and comfort.

How to Serve Rattlesnake Pasta

Garnishes

A sprinkle of extra Parmesan and a handful of fresh parsley are classic finishing touches for Rattlesnake Pasta. If you’re a heat seeker, add a few more pickled jalapeño slices or a pinch of red pepper flakes to really turn up the spice. A squeeze of fresh lemon over the top can also add a bright note that cuts through the richness beautifully.

Side Dishes

This pasta is bold and creamy, so it pairs well with a crisp green salad tossed in a light vinaigrette, or simple roasted vegetables. A slice of warm garlic bread is always welcome for mopping up any extra sauce—it’s the kind of side that makes the meal feel extra indulgent and complete.

Creative Ways to Present

For a fun dinner party twist, serve Rattlesnake Pasta in individual bowls with a colorful array of toppings—think extra jalapeños, chopped scallions, or even a drizzle of hot sauce. If you want to get fancy, a nest of pasta in a shallow bowl with the chicken and peppers artfully arranged on top makes for a restaurant-worthy presentation that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), let the pasta cool to room temperature before transferring it to an airtight container. Rattlesnake Pasta will keep well in the refrigerator for up to three days without losing its creamy texture or bold flavor.

Freezing

Freezing is possible, but keep in mind that creamy sauces can sometimes separate after thawing. If you do freeze Rattlesnake Pasta, store it in a freezer-safe container for up to two months. For best results, reheat gently and stir well to bring the sauce back together.

Reheating

Reheat leftovers on the stovetop over low heat, adding a splash of milk, cream, or chicken broth to loosen the sauce as it warms. Stir frequently and heat just until hot—this keeps the sauce silky and prevents the chicken from drying out. Microwave reheating works in a pinch, but stovetop is best for preserving that luscious texture.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Shrimp is a fantastic alternative for a seafood twist, or try sliced sausage for a smoky flavor. Vegetarian? Swap in sautéed mushrooms or roasted chickpeas for a hearty meatless version.

How spicy is Rattlesnake Pasta?

The heat level is totally customizable. As written, the dish is moderately spicy, but you can dial the cayenne and jalapeños up or down to suit your taste. For a milder version, reduce or omit the jalapeños and cayenne entirely.

What’s the best pasta shape for this recipe?

Fettuccine and penne both work beautifully, but you can use any pasta you love. Short shapes like rigatoni trap more sauce, while long strands like linguine offer a classic creamy slurp.

Can I make Rattlesnake Pasta ahead of time?

You can prep the sauce and chicken a day in advance, then cook pasta fresh and toss everything together just before serving. This keeps the pasta from absorbing too much sauce and ensures the dish tastes freshly made.

Is there a way to make this recipe lighter?

Yes! Swap half-and-half or light cream for heavy cream, and go easy on the cheese if you like. You can also add extra veggies or use whole-wheat pasta for a more wholesome spin.

Final Thoughts

There’s something truly special about sharing a big, colorful bowl of Rattlesnake Pasta—every bite packs a punch of flavor and comfort. Don’t be surprised if it becomes a new staple in your kitchen. Give it a try, and let the spicy, creamy magic win you over!

Rattlesnake Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Rattlesnake Pasta is a spicy and creamy Southwestern-inspired dish featuring tender chicken strips, vibrant bell peppers, and a rich jalapeño-infused cream sauce tossed with fettuccine or penne pasta. This hearty main course balances bold flavors with smooth textures, perfect for a satisfying weeknight dinner with a little kick.

Ingredients

Scale

Pasta and Protein

12 ounces fettuccine or penne pasta
1 tablespoon olive oil
1 pound chicken breast, sliced into strips

Vegetables and Aromatics

1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, thinly sliced
3 cloves garlic, minced
1/4 cup pickled jalapeños, chopped

Spices and Seasonings

1/2 teaspoon cayenne pepper
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

Liquids and Cheese

1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese

Garnish

2 tablespoons fresh parsley, chopped

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or penne according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the rest and set pasta aside.
Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken strips and season them with cayenne pepper, paprika, black pepper, and salt. Cook, stirring occasionally, for 5 to 6 minutes until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the sliced red and green bell peppers along with the onion. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Add Garlic and Jalapeños: Stir in the minced garlic and chopped pickled jalapeños. Cook for an additional 1 minute to release the aromas and blend the flavors.
Prepare the Sauce: Reduce the heat to medium. Pour in the heavy cream and chicken broth, stirring to combine. Simmer gently for 3 to 4 minutes until the sauce thickens slightly.
Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts completely, creating a smooth and creamy sauce base.
Combine Chicken and Pasta: Return the cooked chicken strips to the skillet, then add the drained pasta. Toss everything together carefully to coat the pasta evenly with the sauce. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your preferred consistency.
Garnish and Serve: Sprinkle the chopped fresh parsley on top for a bright finish. Serve immediately while hot and enjoy your flavorful Rattlesnake Pasta.

Notes

Adjust the spice level by increasing or reducing the amount of jalapeños and cayenne pepper to suit your heat preference.
For an extra spicy kick, add crushed red pepper flakes during the sautéing of vegetables.
Substitute shrimp for chicken to create a seafood variation of this dish.
Reserve some pasta water as it helps to loosen and emulsify the sauce, ensuring it coats the pasta smoothly.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course, Pasta
Method: Stovetop, Sautéing
Cuisine: American, Southwestern-Inspired