Rattlesnake Pasta is a creamy, cheesy pasta dish with a spicy kick from pickled jalapeños, juicy chicken, and a rich Parmesan-cheddar sauce. It’s a one-pot wonder that brings comfort food vibes with a Southwestern twist—perfect for dinner when you’re craving something hearty and bold.
Quick Benefits
- One-pot dish for easy cleanup
- Spicy and creamy flavor combo
- Ready in 30 minutes
- Great for crowd-pleasing dinners
- Customizable heat level
Essential Ingredients
- 1 tablespoon olive oil
- 2 tablespoons chopped pickled jalapeños (plus extra for garnish)
- 1 large garlic clove, finely chopped
- 1 lb boneless, skinless chicken breasts, cubed
- 12 oz dried penne pasta
- 4 cups unsalted chicken stock
- 1 large red bell pepper, chopped (~1½ cups)
- ½ cup heavy whipping cream
- 1¼ teaspoons kosher salt, plus more to taste
- 1½ cups (6 oz) grated Parmesan cheese
- ½ cup (2 oz) shredded cheddar cheese, divided
- Hot sauce, optional (for serving)
Preparation Steps
- Sauté Aromatics:
In a large Dutch oven, heat olive oil over medium-high heat. Add chopped jalapeños and garlic, cooking for 30 seconds to 1 minute until fragrant. - Cook Chicken and Pasta:
Stir in the chicken pieces, pasta, and chicken stock. Bring to a boil, then cook uncovered for 4 minutes, stirring occasionally. Cover, reduce heat to medium-low, and simmer for 10–12 minutes until pasta is al dente and most of the liquid is absorbed. - Create the Sauce:
Uncover and add the chopped red bell pepper, cream, and salt. Stir to combine. Remove from heat. - Melt in the Cheese:
Gradually stir in Parmesan cheese in 2–3 additions until smooth. Add ¼ cup cheddar and stir again until creamy. Adjust salt to taste. - Serve:
Spoon into bowls. Top with remaining cheddar, jalapeño slices, and a drizzle of hot sauce if desired. Serve immediately.
Health Benefits
- Protein-packed: Chicken adds lean protein to keep you full and energized.
- Calcium-rich: Parmesan and cheddar contribute to your daily calcium intake.
- Capsaicin from jalapeños: Offers a metabolism boost and potential anti-inflammatory benefits.
- Balanced indulgence: The cream and cheese make it rich, but it’s balanced with lean meat and veggies.
Serving Suggestions
- Pair with a simple green salad to cut through the richness.
- Add garlic bread or toasted ciabatta on the side.
- Serve with a cold lager or sparkling water to mellow out the heat.
- Sprinkle with fresh parsley or green onions for a pop of color and freshness.
Creative Variations
- Vegetarian Swap: Replace chicken with sautéed mushrooms or plant-based chicken strips.
- Extra Veggies: Add spinach, zucchini, or corn for extra nutrition and texture.
- Spice It Up: Use fresh jalapeños or add cayenne for more heat.
- Different Cheese Combo: Swap cheddar with pepper jack or gouda for a new flavor twist.
- Pasta Alternatives: Use rotini or cavatappi instead of penne.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Gently warm on the stovetop with a splash of cream or milk to loosen the sauce.
- Freezing not recommended: Due to the cream-based sauce, freezing may affect texture.
Pro Tips
- Grate your own cheese for a smoother, meltier sauce—pre-shredded can be clumpy.
- Stir constantly while adding cheese to avoid clumps or separation.
- Use pickled jalapeños for a consistent, tangy heat that’s not overwhelming.
- Cook pasta just al dente—it will continue softening in the sauce.
Frequently Asked Questions
Q: How spicy is Rattlesnake Pasta?
A: It has a moderate heat from pickled jalapeños. You can adjust the spice level by using more or less, or omitting them entirely.
Q: Can I use rotisserie chicken?
A: Absolutely! Just stir it in during the last 5 minutes of cooking to heat through.
Q: Is there a dairy-free version?
A: You can use plant-based cream and cheeses, though the flavor and texture may vary.
Q: Can I prep it ahead?
A: Yes! Make it in advance and reheat gently on the stove or in the microwave.
Q: Why is it called “Rattlesnake” Pasta?
A: It’s not made with snake! The name refers to the bite of spice from the jalapeños and hot sauce.
Rattlesnake Pasta
Rattlesnake Pasta is a bold, creamy, and spicy pasta dish that blends tender chicken, pickled jalapeños, and a rich Parmesan-cheddar cheese sauce into one comforting bowl. With a perfect balance of heat and creaminess, it’s a weeknight-friendly meal that comes together in one pot—ideal for spice lovers craving something cheesy and satisfying.
- Total Time: 30 minutes
Ingredients
-
- 1 tablespoon olive oil
-
- 2 tablespoons chopped pickled jalapeños (plus extra for garnish)
-
- 1 large garlic clove, finely chopped
-
- 1 lb boneless, skinless chicken breasts, cubed
-
- 12 oz dried penne pasta
-
- 4 cups unsalted chicken stock
-
- 1 large red bell pepper, chopped (~1½ cups)
-
- ½ cup heavy whipping cream
-
- 1¼ teaspoons kosher salt, plus more to taste
-
- 1½ cups (6 oz) grated Parmesan cheese
-
- ½ cup (2 oz) shredded cheddar cheese, divided
-
- Hot sauce, optional (for serving)
Instructions
- Sauté Aromatics:
In a large Dutch oven, heat olive oil over medium-high heat. Add chopped jalapeños and garlic, cooking for 30 seconds to 1 minute until fragrant. - Cook Chicken and Pasta:
Stir in the chicken pieces, pasta, and chicken stock. Bring to a boil, then cook uncovered for 4 minutes, stirring occasionally. Cover, reduce heat to medium-low, and simmer for 10–12 minutes until pasta is al dente and most of the liquid is absorbed. - Create the Sauce:
Uncover and add the chopped red bell pepper, cream, and salt. Stir to combine. Remove from heat. - Melt in the Cheese:
Gradually stir in Parmesan cheese in 2–3 additions until smooth. Add ¼ cup cheddar and stir again until creamy. Adjust salt to taste. - Serve:
Spoon into bowls. Top with remaining cheddar, jalapeño slices, and a drizzle of hot sauce if desired. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American / Tex-Mex Fusion
Nutrition
- Serving Size: 4
- Calories: ~600–650 per serving (based on 4 servings)
