Description
Spicy southwestern Rattlesnake Pasta delivers bold flavors with tender chicken and zesty jalapeño cream sauce. Hearty comfort meets fiery excitement in this quick and irresistible meal that will spark conversation at your dinner table.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts, cubed
Vegetables and Seasonings:
- 1 bell pepper, chopped
- 23 cloves garlic, finely chopped
- ½ tablespoon Italian seasoning
- ½ tablespoon chopped pickled jalapenos, plus extra for serving
- Salt and pepper, to taste
- Red pepper flakes or hot sauce, optional
Dairy and Pasta:
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 ½ cups (6 ounces) grated Parmesan cheese, plus more for serving
- 2 cups milk
- 1 cup heavy whipping cream
- 2 tablespoons butter
- 1 pound (454 grams) penne or cavatappi pasta, cooked and drained
Additional Ingredients:
- 1 tablespoon olive oil
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
Instructions
- Prepare the foundation by sautéing bell peppers in olive oil over medium heat until they soften and develop a slight caramelization, then transfer to a separate plate.
- In the same cooking vessel, cook chicken pieces until thoroughly white throughout, seasoning with salt and pepper, then deglaze the pan with Worcestershire sauce to capture additional flavor complexity.
- Create a roux by melting butter and introducing minced garlic, allowing aromatic notes to develop before incorporating Italian seasoning and flour to form a smooth, golden paste.
- Gradually introduce milk and heavy cream into the roux, whisking consistently to prevent lumps and establish a velvety, rich sauce base.
- Incorporate chopped jalapeños, grated Parmesan, and half the cheddar cheese into the sauce, stirring until the cheese melts completely and integrates smoothly.
- Return the sautéed bell peppers and cooked chicken to the sauce, gently folding to ensure even distribution and optimal flavor melding.
- Toss the prepared pasta with the sauce-laden protein and vegetable mixture, ensuring each pasta strand is lavishly coated.
- Garnish the dish with remaining cheddar cheese, allowing it to slightly melt from the residual heat, and optionally serve with red pepper flakes or additional jalapeño slices for those desiring extra heat.
Notes
- Adjust spice levels by removing jalapeño seeds or using milder peppers for a kid-friendly version.
- Swap chicken for shrimp, tofu, or plant-based protein to accommodate different dietary preferences.
- Create a lighter sauce by using half-and-half instead of heavy cream and reducing butter quantity.
- Prevent sauce from breaking by whisking continuously and removing from heat before adding cheese.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 750
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg