Description

Rattlesnake Pasta is a creamy, mildly spicy pasta dish featuring tender chicken, sliced jalapeños, and a rich Parmesan cream sauce. Perfect for a quick and flavorful weeknight dinner, this recipe combines al dente penne pasta with a luscious, garlicky sauce that’s brought to life with a kick of heat from fresh jalapeños and optional diced tomatoes for added freshness.

Ingredients

Scale

Pasta

340g penne pasta

Protein

500g chicken breasts or thighs, sliced

Sauce

1 cup heavy cream
1 cup grated Parmesan cheese
3 cloves garlic, minced
2 tablespoons butter
salt and pepper, to taste

Spices and Additions

2 jalapeños, thinly sliced
1/2 cup diced tomatoes (optional)

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Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 10-12 minutes. Drain the pasta, reserving 1/2 cup of the pasta cooking water for later use.
Sauté the chicken: Heat butter in a skillet over medium-high heat. Season the sliced chicken breasts or thighs with salt and pepper. Add the chicken to the skillet and sauté until fully cooked and lightly browned, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.
Prepare the sauce: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.
Add jalapeños and chicken: Stir in the thinly sliced jalapeños, adjusting the amount to your heat preference. Return the cooked chicken to the skillet, mixing it well to coat with the sauce evenly.
Combine pasta and sauce: Toss the drained penne pasta into the skillet with the sauce and chicken. Add the reserved pasta water a little at a time to loosen the sauce if needed. Taste and adjust seasoning with additional salt and pepper as desired.
Serve: Plate the pasta and garnish with extra sliced jalapeños, a sprinkle of grated Parmesan cheese, freshly cracked black pepper, and optionally the diced tomatoes for a touch of freshness. Serve immediately while warm.

Notes

Use chicken thighs for a juicier and more flavorful result, but chicken breasts work well too.
Adjust jalapeño quantity based on your tolerance for spice; removing seeds will lessen heat.
Reserve pasta water to help the sauce adhere better to the pasta and create a silky texture.
For a lighter version, substitute heavy cream with half-and-half or a cashew cream alternative.
Diced tomatoes add a fresh burst but are optional; omit if preferred or for a creamier, richer dish.