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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 640
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 32 g
- Saturated Fat: 17 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 145 mg
