Can I make Rattlesnake Pasta less spicy for kids?

Absolutely! Simply reduce or omit the jalapeños in the main dish and serve them on the side for adults. The creamy cheese sauce is delicious even without the heat, and you can always add a dash of hot sauce to individual portions.

What's the best type of pasta to use for this recipe?

Pasta shapes with ridges or curves like penne, cavatappi, or fusilli work best because they trap the creamy sauce in all their nooks and crannies. That said, feel free to use whatever pasta you have on hand—even spaghetti can work in a pinch!

Can I make this pasta dish ahead of time for a party?

Yes, though it's best served fresh. If making ahead, prepare everything but stop short of adding the pasta. Refrigerate the sauce, then reheat gently on the stove while you cook fresh pasta just before serving. Combine and add the final cheese topping right before serving.

Why is it called Rattlesnake Pasta?

The name comes from the "bite" or kick that the jalapeños give the dish! While there's no actual rattlesnake meat in the recipe (thankfully!), the spiciness gives a little "warning rattle" to your taste buds, much like the snake warns before it strikes.

Rattlesnake Pasta Recipe

Description

Rattlesnake Pasta is a boldly flavored, creamy, and cheesy pasta recipe that features tender chicken, vibrant bell peppers, and a spicy kick from pickled jalapeños. This comforting dish brings together a rich and savory sauce with perfectly cooked pasta, making it a hearty, spicy, and irresistible meal for spice lovers and pasta enthusiasts alike. Perfectly suited for a cozy dinner, it’s sure to impress family and friends with its flavor-packed combination.

Ingredients

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For the Chicken and Vegetables

1 tablespoon olive oil
1 bell pepper, chopped
1 lb boneless, skinless chicken breasts, cubed
Salt and pepper, to taste
1 teaspoon Worcestershire sauce

For the Sauce

2 tablespoons butter
2–3 cloves garlic, finely chopped
1/2 tablespoon Italian seasoning
1/4 cup all-purpose flour
2 cups milk
1 cup heavy whipping cream
2–3 tablespoons chopped pickled jalapeños, plus extra slices for serving
1 1/2 cups (6 oz) grated Parmesan cheese, plus more for serving
1 cup (4 oz) shredded cheddar cheese, divided

For the Pasta

1 lb penne or cavatappi pasta, cooked and drained

Optional Garnishes

Red pepper flakes or hot sauce, optional
Additional grated Parmesan cheese
Extra pickled jalapeño slices

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Instructions

Sauté the Vegetables
Heat the olive oil in a Dutch oven or large stockpot over medium heat. Add the chopped bell pepper and sauté for about 5 minutes until softened. Remove the peppers from the pan and set aside.
Cook the Chicken
In the same pan, add the cubed chicken and cook for 5–7 minutes, stirring occasionally, until it’s no longer pink in the center. Season with salt and pepper. Add Worcestershire sauce to the pan to deglaze, stirring to scrape up any flavorful bits stuck to the bottom. Remove the chicken from the pan and set aside with the peppers.
Prepare the Sauce Base
Add butter and chopped garlic to the same pan. Cook for 1–2 minutes until the garlic is fragrant but not browned. Whisk in the Italian seasoning and all-purpose flour, stirring constantly to form a thick paste. Let it cook for 1 minute to eliminate the raw flour flavor.
Make the Creamy Sauce
Slowly whisk in the milk and heavy whipping cream, ensuring the mixture is smooth. Continue stirring until the sauce thickens. Once thickened, remove the pan from heat.
Combine the Ingredients
Stir in the chopped pickled jalapeños, grated Parmesan cheese, and half of the shredded cheddar cheese into the sauce. Add the cooked chicken and bell peppers back into the pan, and season with additional salt and pepper if needed.
Toss with Pasta
Add the cooked pasta to the sauce, tossing thoroughly to coat every piece of pasta evenly with the creamy mixture.
Serve and Garnish
Sprinkle the remaining cheddar cheese on top. Serve immediately and garnish with red pepper flakes, hot sauce, extra grated Parmesan, or additional pickled jalapeños if desired.

Notes

You can substitute the pasta type with your favorite variety, such as rigatoni or farfalle.
For extra heat, add more pickled jalapeños or a drizzle of hot sauce.
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore the sauce’s creaminess.
If you prefer a lighter sauce, consider replacing some of the heavy cream with additional milk.

Nutrition

Serving Size: 1 serving
Calories: 590
Sugar: 5g
Sodium: 1100mg
Fat: 30g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 34g
Cholesterol: 120mg