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A white bowl filled with creamy Rattlesnake Pasta featuring sliced chicken, red bell peppers, and fresh cilantro garnish.
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Rattlesnake Pasta

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 780kcal

Ingredients

  • 1 lb penne pasta
  • 2 boneless , skinless chicken breasts, sliced into thin strips
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 small white onion, diced
  • 1 red bell pepper, julienned
  • 3 cloves garlic , minced
  • 2 jalape ños, seeded and minced
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 tablespoons fresh cilantro, chopped

Instructions

  • Boil a large pot of salted water and cook penne pasta until al dente according to package instructions. Drain and set aside.
  • Heat olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper, then sauté until fully cooked and golden brown. Remove chicken from the pan and set aside.
  • In the same skillet, melt the butter. Add the onion and red bell pepper, sautéing for 5 minutes until vegetables are softened.
  • Add the minced garlic and jalapeños to the skillet and cook for 1 minute until fragrant.
  • Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer over medium heat.
  • Whisk in the Parmesan cheese, smoked paprika, and cayenne pepper. Continue to simmer for 3 to 5 minutes until the sauce has thickened slightly.
  • Return the cooked chicken and pasta to the skillet. Toss thoroughly to ensure the pasta is evenly coated in the spicy cream sauce.
  • Season with additional salt and pepper to taste. Garnish with fresh cilantro and serve immediately.