Description
Rattlesnake Pasta is a creamy, flavorful Cajun-inspired dish featuring tender chicken breast strips, gemelli pasta, and a rich sauce made with heavy cream, Parmesan, and Monterey Jack cheese. Enhanced with garlic, bell peppers, and a bold Cajun seasoning, this easy skillet recipe delivers a perfect balance of spice and creaminess, ideal for a comforting weeknight dinner.
Ingredients
Scale
Chicken and Seasoning
- 2 boneless skinless chicken breasts, sliced
- 1 tablespoon Cajun seasoning (plus extra for garnish)
- Salt and pepper to taste
Pasta
- 2 cups gemelli pasta (or penne/rotini)
Sauce
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 yellow onion, finely chopped
- 1 red bell pepper, sliced
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded Monterey Jack or mozzarella (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the gemelli pasta and cook until al dente, usually about 8-10 minutes. Drain the pasta and set it aside to keep warm.
- Season the Chicken: Toss the sliced chicken breasts with Cajun seasoning, salt, and pepper to evenly coat all pieces with flavor.
- Cook the Chicken: In a large skillet, heat the olive oil over medium heat. Add the seasoned chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Using the same skillet, melt the butter. Add minced garlic and finely chopped onion, cooking until fragrant and onions become translucent, about 2-3 minutes. Stir in the sliced red bell pepper and sauté until the peppers are soft, about 4 minutes.
- Make the Sauce: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese and shredded Monterey Jack or mozzarella (if using), continuing to cook until the cheese is fully melted and the sauce is smooth. Adjust the seasoning with additional Cajun seasoning if desired.
- Combine Pasta and Chicken: Add the cooked pasta and chicken back into the skillet with the sauce. Toss everything together until the pasta and chicken are evenly coated with the creamy Cajun sauce.
- Garnish and Serve: Sprinkle freshly chopped parsley and a little extra Parmesan on top for an appealing finish. Serve the pasta hot and enjoy your flavorful, creamy Rattlesnake Pasta.
Notes
- Use gemelli pasta for its spiral shape which holds the sauce well, but penne or rotini can substitute if unavailable.
- For a milder dish, reduce the amount of Cajun seasoning.
- Monterey Jack cheese is optional but adds a nice meltiness to the sauce.
- To make this dish gluten-free, substitute the pasta with a gluten-free variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
