Description
This Creamy Cajun Rattlesnake Pasta is a quick and spicy weeknight dinner that pairs bold Cajun flavors with tender chicken and a rich, cheesy Parmesan sauce. Perfect for beginner cooks looking for a comforting and exciting meal.
Ingredients
Scale
- 1 lb penne pasta
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp olive oil, divided
- 1½ tsp Cajun seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- ½ red onion, sliced
- 3 cloves garlic, minced
- 2–3 jalapeño peppers, sliced (remove seeds for less heat)
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups milk or half-and-half
- 1 cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne until just al dente. Drain the pasta and set it aside while you prepare the other ingredients.
- Season and Sear the Chicken: Toss the chicken pieces with Cajun seasoning, salt, and pepper. Heat half the olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and no longer pink inside, about 5–7 minutes. Transfer the chicken to a plate and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining olive oil. Add the sliced bell peppers, onion, garlic, and jalapeños. Sauté for about 4–5 minutes until the vegetables are tender but still vibrant. Remove them from the pan so they don’t overcook.
- Make the Creamy Sauce: Lower the heat to medium and melt the butter in the skillet. Whisk in the flour and cook for about 1–2 minutes until the mixture bubbles and loses its raw flour taste. Slowly pour in the milk or half-and-half, whisking constantly to prevent lumps, and let the sauce simmer until it thickens slightly.
- Add the Cheese and Combine Everything: Stir in the Parmesan cheese until fully melted and smooth. Return the chicken, vegetables, and pasta to the skillet. Gently toss to coat everything in the creamy sauce. Let it all heat through for another minute so the flavors meld.
- Garnish and Serve: Sprinkle chopped fresh parsley over the finished dish and serve hot with your favorite side salad or garlic bread.
Notes
- For a lighter version, use milk instead of cream and reduce the cheese slightly. To make it extra spicy, leave the seeds in the jalapeños or add a dash of cayenne. You can also swap in gluten-free pasta and flour to suit dietary needs. Freshly grated Parmesan adds more flavor than pre-shredded cheese. If the sauce thickens too much while reheating, stir in a splash of milk or broth to loosen it.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (with Cajun influence)
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of recipe)
- Calories: 670
- Sugar: 5g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg