There’s something about a bowl of spicy, creamy pasta that instantly lifts my mood.

This Rattlesnake Pasta is fiery, rich, and packed with layers of flavor—from tender Cajun chicken to sautéed peppers and jalapeños in a velvety Parmesan cream sauce.

Why I Love This Recipe

Restaurant-style pasta at home

Perfect blend of creamy and spicy

Loaded with juicy Cajun chicken

Colorful veggies for texture and balance

Satisfies every comfort food craving

What You’ll Need (Ingredient Highlights)

Penne pasta: Holds the creamy sauce beautifully

Chicken breast: Lean protein, perfectly seasoned with Cajun spice

Bell peppers & jalapeños: Add sweetness and heat

Garlic & onion: The classic flavor base

Butter, flour, milk: The creamy roux that forms your sauce

Parmesan cheese: For rich, nutty flavor

Fresh parsley: Bright finish on top

Pro Tips Before You Start

Remove jalapeño seeds for less heat—keep them in if you like it bold.

Use half-and-half instead of milk for an ultra-creamy finish.

Cook pasta just to al dente—it’ll absorb the sauce later.

Don’t skip the Cajun seasoning—it’s what gives this dish its signature flavor.

For extra richness, stir in a spoonful of cream cheese at the end.

How to Make Rattlesnake Pasta

Step 1: Cook the Pasta
Bring a large pot of salted water to a boil.

Cook the penne until al dente. Drain and set aside.

Step 2: Cook the Chicken
Toss the chicken pieces in Cajun seasoning.

Heat 1 tablespoon olive oil in a skillet over medium-high heat.

Sear the chicken until golden and cooked through, about 5–7 minutes.

Remove and set aside.

Step 3: Sauté the Veggies
In the same pan, add another tablespoon of olive oil.

Add the sliced bell peppers, onion, garlic, and jalapeños.

Sauté until just tender, around 5 minutes. Remove from pan.

Step 4: Make the Cream Sauce
In the same skillet, melt butter.

Whisk in flour and cook for 1–2 minutes to form a roux.

Slowly whisk in milk, stirring constantly until smooth.

Step 5: Add Cheese & Seasoning
Bring sauce to a simmer and cook until thickened slightly, about 2–3 minutes.

Stir in Parmesan, salt, and pepper until creamy and smooth.

Step 6: Combine Everything
Add the cooked pasta, chicken, and sautéed vegetables back to the skillet.

Toss gently until everything is well coated in the sauce.

Step 7: Serve & Garnish
Spoon into bowls and top with fresh parsley.

Serve hot and enjoy every creamy, spicy bite!

What to Serve It With

Garlic bread or cheesy toast

Simple green salad with lemon vinaigrette

Roasted broccoli or asparagus

A cold glass of white wine or lemonade

Variations / Substitutions

Swap penne for fettuccine or rotini

Use shrimp instead of chicken

Add mushrooms or spinach for extra veg

Make it vegetarian—just skip the meat and load up the veggies

Use coconut milk for a dairy-free version

Storage & Leftovers

Store leftovers in an airtight container for up to 3 days in the fridge.

Reheat gently over low heat with a splash of milk to loosen the sauce.

Not ideal for freezing due to the dairy-based sauce.

FAQs

Is rattlesnake pasta actually made with rattlesnake?
Nope! The name comes from the “bite” of spicy heat—it uses chicken, not actual rattlesnake.

How spicy is this dish?
It’s medium-spicy. You can tone it down by removing jalapeño seeds or using less Cajun seasoning.

Can I make this ahead?
Yes! Prepare all components separately and reheat them just before serving.

Can I use a different kind of pasta?
Absolutely. Rotini, fettuccine, or even rigatoni work well.

Can I make this gluten-free?
Yes, just use gluten-free pasta and a GF flour blend for the roux.

Can I add more vegetables?
Of course—mushrooms, spinach, or zucchini would be great additions.

Does it work well for meal prep?
Definitely. It reheats well and holds up for a few days in the fridge.

Final Thoughts

If you love dishes that combine creamy, bold, and spicy flavors, this Rattlesnake Pasta is for you.

It’s hearty, comforting, and easy enough for a weeknight but impressive enough for guests.

A guaranteed hit in any pasta lover’s kitchen!

The Boat Shed Kitchen