Spicy Rattlesnake Pasta
Spicy Rattlesnake Pasta is a bold, creamy Cajun-inspired dish featuring tender pasta tossed in a rich, spicy cream sauce with juicy protein and colorful bell peppers. Despite the name, it’s all about layered heat, comfort, and restaurant-style flavor made at home.
Equipment
- large pot
- large skillet
- wooden spoon
- colander
- Measuring cups and spoons
Ingredients
- 12 oz penne pasta
- 1 lb chicken breast or shrimp
- 2 tbsp olive oil
- 1 tbsp butter
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tsp Cajun seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmesan cheese
- salt and black pepper, to taste
- 1/2 cup reserved pasta water (optional)
- 1/4 tsp cayenne pepper (optional)
- fresh parsley or cilantro, chopped (optional)
- 1/2 lime, juiced (optional)
Instructions
- Bring a large pot of salted water to a boil. Cook the penne one minute shy of package instructions for al dente texture. Reserve 1/2 cup pasta water, then drain.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken or shrimp with salt, pepper, and 1 teaspoon Cajun seasoning. Cook until golden and fully cooked, then remove and set aside.
- Add the remaining olive oil and butter to the same skillet. Sauté the bell peppers and garlic for 3–4 minutes until softened and fragrant.
- Reduce heat to medium. Stir in remaining Cajun seasoning, smoked paprika, and red pepper flakes. Toast briefly, then pour in the heavy cream and simmer gently.
- Stir in Parmesan cheese until melted and smooth. Add cooked pasta and protein, tossing to coat. Use reserved pasta water as needed to loosen the sauce.
- Taste and adjust seasoning. Garnish with fresh herbs and a squeeze of lime if desired. Serve hot.
Notes
Adjust spice gradually to suit your taste. Always reserve pasta water to control sauce consistency. Keep heat low once cream is added to prevent separation. Best enjoyed fresh, but reheats well with added liquid.