Rattlesnake Pasta
Rattlesnake pasta is a deliciously spicy pasta dish loaded with penne pasta, sauteed chicken, and jalapenos swimming in a creamy sauce.
Servings: 6
Calories: 659kcal
Ingredients
- 16 ounces penne pasta
- 1 pound chicken breasts cut into bite-sized chunks
- 1 ½ teaspoons cajun seasoning
- 2 tablespoons olive oil divided
- 4 jalapeno peppers sliced
- 1 red bell pepper chopped
- 1 yellow onion sliced
- 2 cloves garlic minced
Rattlesnake Sauce
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups grated Parmesan cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
Instructions
- Bring a large pot of salted water to a boil and add penne pasta. Cook according to package instructions until the pasta is tender. Then drain from water and set aside.
- Dust the chicken breasts with cajun seasoning.
- While the pot of water is heating, add one tablespoon of olive oil to a saute pan set over medium-high heat. Once the oil is shimmering add the chopped chicken breast and cook until the chicken reaches 165 degrees and is fully cooked. Remove chicken from the skillet and set aside.
- Reduce the burner to medium heat and add an additional tablespoon of olive oil to the saute pan along with the bell pepper, jalapeno, and onion. Cook until the peppers and onions are becoming tender, then add garlic and cook for an additional two minutes. Then remove the vegetables from the skillet and set aside with the chicken.
- Reduce the saucepan heat to medium-low and prepare your rattlesnake sauce by melting the butter in the skillet, and then whisking in flour to form a roux. Continue to cook while whisking for three minutes, being careful not to let the flour scorch.
- Slowly add the milk to the flour mixture, whisking to incorporate it as it is added. Once the milk is fully incorporated into the sauce, whisk in the Parmesan cheese a handful at a time until it all has been melted into the sauce. Finally, add the Dijon mustard, red pepper flakes, salt, and black pepper. Bring the rattlesnake sauce to a gentle simmer and let it thicken for a minute or two.
- Add cooked pasta to the sauce, along with the sauteed chicken, peppers, onion, and garlic. Stir well to combine and serve once heated through.
Notes
If your pasta finishes boiling before the rest of the dish is ready toss it with some olive oil to prevent clumping as it sits.
Nutrition
Calories: 659kcal | Carbohydrates: 72g | Protein: 40g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 885mg | Potassium: 742mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1747IU | Vitamin C: 38mg | Calcium: 427mg | Iron: 2mg