Rattlesnake Pasta
Rattlesnake Pasta
About This Rattlesnake Pasta
This Rattlesnake Pasta was a total staple in my house growing up — a favorite of my grandma’s and one of those dishes that instantly feels nostalgic. It’s creamy, spicy, bright, cheesy, and unbelievably flavorful. Full of sautéed jalapeños, roasted red and yellow peppers, Cajun-seasoned chicken, fresh lime juice, cilantro, lots of Monterey Jack, and silky heavy cream coating every strand of pasta- DIVINEEE!!
It’s comforting, a little fiery, and BEYOND delicious. And even better — it’s surprisingly easy to make. This is the perfect tribute to my fabulous grandma, and I know you’re going to love it just as much.
Why You’ll Love This Recipe
A nostalgic, flavor-packed pasta with heat, richness, and freshness
Creamy Cajun-inspired sauce with roasted bell peppers and jalapeños
Tender, juicy chicken thighs seasoned with Cajun spices
A balance of spicy, creamy, tangy, and cheesy
Feeds a crowd (8–10 servings)
Easy enough for weeknights but special enough for company
Customizable levels of spice
Ingredients You’ll Need
Chicken
Boneless, skinless chicken thighs
Cajun seasoning
Kosher salt & black pepper
Olive oil
Pasta
Fettuccine or pappardelle
Olive oil & salted butter
Red onion
Garlic
Roasted red & yellow bell peppers
Jalapeños
Heavy cream
Monterey Jack cheese
Fresh lime juice
Fresh cilantro
Kosher salt & pepper
Red pepper flakes (optional)
How to Make It
Season the chicken thighs with Cajun spices and let them marinate while prepping everything else. Roast the bell peppers until charred, peel, slice, and reserve the juices. Cook the pasta to al dente. Sear the chicken until golden and cooked through, then sauté onions, garlic, and jalapeños in butter. Combine the sautéed mixture with the roasted peppers and juices. Create the creamy sauce with heavy cream and Monterey Jack, then stir in lime juice and cilantro. Toss the pasta in the sauce, add the veggies, then top with sliced chicken and garnish.
Tips for Success
Marinate the chicken for at least an hour for maximum flavor
Roast the peppers until fully charred — it makes peeling easier
Save the juices from the roasted peppers for extra depth
Use freshly grated Monterey Jack so it melts smoothly
Add lime juice after the cream thickens to keep the sauce silky
Add pasta water only as needed to loosen the sauce
Adjust spice to taste (jalapeños + Cajun seasoning + red pepper flakes)
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more flavorful. If using breasts, avoid overcooking.
Can I use jarred roasted red peppers?
Absolutely. They won’t have the same smoky flavor as freshly roasted peppers, but they work well and save time.
How spicy is this dish?
Medium heat. Reduce jalapeños or Cajun seasoning for mild, or add red pepper flakes for more heat.
How do I fix a sauce that’s too thick?
Add a splash of reserved pasta water or a small amount of chicken broth to loosen the sauce. The starch in the pasta water helps keep the sauce silky instead of diluted.
How do I fix a sauce that’s too thin?
Let it simmer for a few minutes to reduce, or add a small handful of extra Monterey Jack cheese to help it thicken. Make sure the heat is on medium to medium-high so the cream can reduce properly.
Can I swap the cheese?
Yes. Monterey Jack melts beautifully, but pepper jack, mozzarella, or a Mexican melting cheese also work.
Can I make this ahead of time?
You can prep the chicken, roast the peppers, and chop the vegetables ahead. The sauce is best made fresh.
Can I use a different pasta shape?
Definitely. Fettuccine and pappardelle work best, but penne, rigatoni, or linguine are great options.
Can I lighten the sauce?
You can replace half the cream with half-and-half, but the sauce will be thinner. Heavy cream yields the thickest, richest result.
What to Serve With Rattlesnake Pasta
Garlic bread or focaccia
Simple arugula or romaine salad
Roasted broccoli or asparagus
Other Recipes You’ll Love
Rattlesnake Pasta
Ingredients
- 3 boneless skinless chicken breast
- 2 tablespoons Cajun seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 lb fettuccine pasta, cooked to al-dente
- 4 tablespoons olive oil
- 3 tablespoons salted butter
- 1 large red onion, diced
- 6 garlic cloves, minced
- 1 large red bell pepper, roasted, peeled, seeded, and thinly sliced
- 1 large yellow bell pepper, roasted, peeled, seeded, and thinly sliced
- 2-3 jalapeños, sliced thinly
- 4 cups heavy whipping cream
- 3 cups freshly grated Monterey Jack Cheese
- 3 tablespoons freshly squeezed lime juice
- 1/2 cup fresh cilantro, chopped
- Kosher salt (about 4 teaspoons in total)
- Black Pepper (about 2 teaspoons in total)
- Red pepper flakes (optional)
Instructions
- In a large bowl, drizzle chicken breasts with 2 tablespoons of oil, Cajun seasoning, salt, and pepper. Rub the seasoning into the chicken and refrigerate until ready to cook. About an hour. Prep, roast the peppers, and cook the pasta while waiting.
- Boil fettuccine in salted water until al dente. Before draining, reserve some of the pasta water for later use. Drain and set aside.
- Set your oven to broil, and place a rack to the second highest position. Place whole bell peppers on a baking sheet and roast until the skins are charred, turning about every 6-10 minutes until all sides are charred.
- Place the roasted bell peppers in a ziplock bag for about 15 minutes or until they are cool enough to handle.
- Once cooled, peel off the skins, remove the seeds, and slice into thin strips. Collect the juices and set both peppers and juices aside in a medium bowl.
- Heat 2 tablespoons of olive oil in the Hy-Vee Seasons 5 Quart Everyday pan over high heat. Add the chicken, browning for 3-5 minutes per side. Reduce heat to medium, continue cooking until the internal temperature reaches 165°F, flipping occasionally (about another 5-10 minutes). Remove chicken and set aside.
- In the same pan, add 2 tablespoons of olive oil and 3 tablespoons of salted butter, melting over medium heat. Sauté onions until tender, about 5 minutes. Add garlic and jalapeños, cooking until jalapeños soften, another 5 minutes. Transfer these vegetables to the same bowl with the bell peppers and juices.
- Using the same pan, increase heat to medium high and combine heavy cream and Monterey Jack cheese, bringing to a boil until the sauce thickens enough to coat the back of a spoon, approximately 5 minutes.
- Reduce heat to medium and stir in 1/2 cup chopped cilantro, lime juice, and the bowl of vegetables back into the pan. Season with salt to taste (I added 2 teaspoons of kosher salt). Add the cooked pasta, tossing to coat for about 3 minutes. If the sauce is too thick, thin it out with some of the reserved pasta water.
- Add the chicken back into the pan, and serve. Garnish with additional cilantro and red pepper flakes.
