Spicy Creamy Cajun Pasta

This hearty rattlesnake pasta combines creamy sauce with perfectly spiced chicken and colorful vegetables for a meal that packs just the right amount of heat. Despite its intimidating name, there are no actual rattlesnakes involved, just a deliciously spicy kick that gives this dish its memorable moniker.

I first made this pasta when hosting friends who claimed they could handle any level of spice. The looks on their faces as they experienced the perfect balance of creaminess taming the heat was priceless. Now it's requested at nearly every gathering.

Ingredients

• Penne pasta creates the perfect base with ridges that trap the creamy sauce
• Chicken breast provides lean protein that soaks up the Cajun seasoning beautifully
• Cajun seasoning delivers that signature Southern heat with complex flavor
• Bell peppers red and green add sweetness vibrant color and nutritional value
• Red onion offers a sharper flavor than yellow varieties and beautiful purple hues
• Jalapeños bring the essential heat look for firm peppers with smooth skin
• Butter and flour combine to create the roux foundation for our velvety sauce
• Milk or half and half transforms the sauce into rich creaminess use half and half for extra decadence
• Parmesan cheese adds nutty saltiness that brings everything together

Step-by-Step Instructions

Cook the Pasta

Bring a large pot of water to a rolling boil and add a generous tablespoon of salt. Add penne and cook until just al dente about 9 minutes or according to package instructions. The pasta will continue cooking slightly when added to the sauce so err on the side of firmness. Reserve half a cup of pasta water before draining which can help thin the sauce if needed later.

Season and Cook Chicken

Pat chicken pieces dry with paper towels to ensure better browning. Toss with Cajun seasoning making sure each piece is evenly coated. Heat olive oil in a large skillet until shimmering then add chicken in a single layer without overcrowding. Let pieces cook undisturbed for 2 minutes before stirring to develop golden crust. Continue cooking until no pink remains about 5 more minutes.

Sauté the Vegetables

In the same skillet used for chicken add another tablespoon of olive oil. Add bell peppers and onions first sautéing for 3 minutes until they begin to soften. Add garlic and jalapeños and cook 2 minutes more being careful not to burn the garlic. The vegetables should remain slightly crisp for textural contrast. Remove and set aside with the chicken.

Create the Sauce

Return skillet to medium heat and melt butter completely. Sprinkle flour over melted butter and whisk constantly for 1 to 2 minutes until mixture smells nutty but hasn't darkened. This cooking develops flavor while eliminating the raw flour taste. Gradually pour in milk whisking continuously to prevent lumps. Continue whisking as mixture comes to a gentle simmer and thickens enough to coat the back of a spoon.

Combine Everything

Reduce heat to low and stir in Parmesan cheese until completely melted. Season sauce with salt and pepper tasting and adjusting as needed. Gently fold in cooked pasta chicken and sautéed vegetables ensuring everything is evenly coated with the creamy sauce. If sauce seems too thick add reserved pasta water a little at a time until desired consistency is reached.

The jalapeños are truly the star of this dish. I grow them in my garden each summer and freeze the extras specifically for making this pasta during winter months. Nothing beats the satisfaction of using homegrown peppers and watching everyone at the table reach for their water glasses while simultaneously going back for seconds.

Spice Level Management

This recipe offers tremendous flexibility when it comes to heat. For a milder version remove all seeds and membranes from the jalapeños or substitute with poblano peppers which provide wonderful flavor with less intensity. For heat seekers add a pinch of crushed red pepper flakes to the sauce or include a finely diced serrano pepper with the vegetables. Remember that the heat level will intensify slightly as leftovers sit overnight.

Make Ahead Instructions

Rattlesnake pasta components can be prepared separately up to two days in advance. Cook the pasta until slightly underdone rinse with cool water and toss with a teaspoon of olive oil to prevent sticking. Store the chicken and vegetables together and keep the sauce separate. When ready to serve reheat the sauce in a large skillet adding a splash of milk to loosen if necessary then fold in the pasta chicken and vegetables until heated through.

Serving Suggestions

This pasta stands beautifully on its own but pairs wonderfully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For an impressive spread add garlic bread for sauce sopping and a chilled white wine like Pinot Grigio or Sauvignon Blanc. For larger gatherings consider serving smaller portions as a side dish alongside grilled steak or blackened fish for a surf and turf experience with Southern flair.

Regional Inspiration

While not an authentic Cajun dish this pasta draws inspiration from the bold flavors of Louisiana cuisine. The combination of bell peppers onions and celery known as the Holy Trinity in Cajun cooking forms the flavor base although this recipe substitutes jalapeños for celery to amp up the heat. The creamy sauce moderates the spice in a way that makes this dish approachable for those who might find traditional Cajun dishes too intense.

Common Recipe Questions

→ Why is it called Rattlesnake Pasta?

The name 'Rattlesnake Pasta' refers to the dish's spicy kick from jalapeños and Cajun seasoning, not because it contains actual rattlesnake. The 'bite' of heat in this creamy pasta is reminiscent of a rattlesnake's warning.

→ How can I adjust the spice level?

You can easily customize the heat by changing the amount of jalapeños. For a milder dish, remove all seeds and membranes from the jalapeños or substitute with milder peppers like poblanos. For extra heat, keep the seeds or add a pinch of red pepper flakes.

→ Can I make this dish ahead of time?

Yes, you can prepare the components ahead of time. Cook the pasta al dente, prepare the chicken and vegetables, and make the sauce separately. Store in the refrigerator and combine just before serving, adding a splash of milk when reheating to refresh the sauce.

→ What can I substitute for the chicken?

This versatile dish works well with several protein alternatives. Try using shrimp for a seafood version, sliced sausage for extra flavor, or plant-based protein options like tofu or tempeh for a vegetarian adaptation.

→ What sides pair well with this pasta?

This hearty pasta pairs beautifully with a simple green salad dressed with vinaigrette to balance the richness. Garlic bread is perfect for soaking up the delicious sauce, while roasted vegetables can add extra nutrition and complement the dish's flavors.

→ Can I use a different type of pasta?

Absolutely! While penne works well because the sauce clings to its ridges and fills the tubes, you can substitute with other medium-sized pasta shapes like farfalle, rotini, or fusilli. These shapes will also hold the creamy sauce effectively.