I remember being a kid, utterly mesmerized by the way my aunt Maria could whip up a feast seemingly out of thin air. Her kitchen was a whirlwind of activity, and every dish was an explosion of flavor. Among her many culinary masterpieces, one stood out: a creamy, spicy pasta that she playfully called “Rattlesnake Pasta.”
It wasn’t just the taste, a delightful dance of heat and richness, but the story behind the name that always intrigued me. She’d tell tales of cowboys and desert adventures, making dinner feel like a thrilling escapade. Now, years later, I’ve recreated her recipe, adapting it to my own tastes and needs, and it still holds that same spark of magic.
This rattlesnake pasta recipe brings back all those warm memories. Plus, it’s just unbelievably good!
Why you’ll love this Rattlesnake Pasta with Rattlesnake Pasta Recipe
- This rattlesnake pasta recipe is a delicious blend of creamy, spicy, and savory flavors that will tantalize your taste buds.
- It’s a quick and easy meal to prepare, perfect for busy weeknights when you want something satisfying without spending hours in the kitchen.
- The recipe is incredibly versatile; you can easily adjust the spice level to your preference by adding more or less cayenne pepper.
- The combination of chicken, peppers, and a creamy sauce makes it a complete and balanced meal.
- It’s a guaranteed crowd-pleaser, making it a great option for dinner parties or family gatherings.
- The rattlesnake pasta is also great for meal prepping; it reheats beautifully and tastes just as good the next day.
Ingredients
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Salt and pepper to taste
Directions
Step 1
Rattlesnake pasta recipe makes every moment feel sunny. Cook fettuccine according to package directions. Drain and set aside. Reserve about 1/2 cup of pasta water – you might need it later to adjust the sauce’s consistency.
Step 2
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper to taste.
Step 3
Add bell peppers and onion to the skillet and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, cayenne pepper, and smoked paprika and cook for 1 minute more, until fragrant. This builds a delicious base of flavor.
Step 4
Sprinkle flour over the chicken and vegetables and cook for 1 minute, stirring constantly. This will help thicken the sauce later on.
Step 5
Gradually whisk in chicken broth until smooth, ensuring there are no lumps. Bring to a simmer and cook until thickened, about 3-5 minutes, stirring occasionally. The sauce should coat the back of a spoon.
Step 6
Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Reduce heat to low and simmer for 5 minutes, stirring occasionally, allowing the flavors to meld together beautifully.
Step 7
Add cooked pasta to the skillet and toss to coat, making sure every strand is covered in that glorious, creamy sauce. If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
Step 8
Garnish with fresh cilantro and serve immediately. Enjoy this flavorful rattlesnake pasta recipe while it’s hot!
Variations, pairings, and serving ideas
Variations
Want to switch things up a bit? Try adding different vegetables like zucchini or mushrooms to the skillet for extra nutrients and flavor. You could also substitute the chicken with turkey sausage for a slightly different taste profile. If you’re feeling adventurous, try adding a can of diced tomatoes with green chilies for an extra layer of heat.
For a vegetarian version, omit the chicken and add more vegetables, like broccoli or spinach. You can also add some vegetarian chicken substitute for added protein. Another idea is to stir in some sun-dried tomatoes for a burst of intense flavor.
If you want to make it even creamier, add a tablespoon of cream cheese or mascarpone cheese to the sauce along with the heavy cream. This will give it an extra richness and velvety texture. And don’t forget to experiment with different cheeses; a sharp cheddar or Monterey Jack would also be delicious.
Pairings
This rattlesnake pasta recipe is fantastic on its own, but it also pairs well with a variety of side dishes. A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Garlic bread or cheesy breadsticks are always a welcome addition, perfect for soaking up the creamy sauce.
For a more substantial meal, consider serving it with roasted vegetables like asparagus or Brussels sprouts. The slight bitterness of the roasted vegetables complements the spicy and creamy flavors of the pasta. A side of sauteed spinach with garlic is also a great option.
If you’re looking for a cool and refreshing drink to accompany your meal, try a glass of iced tea or lemonade. A crisp white grape juice, like Pinot Grigio, would also pair nicely with the pasta’s creamy sauce. For a non-alcoholic option, consider sparkling water with a squeeze of lemon or lime.
Serving ideas
To elevate your presentation, serve the rattlesnake pasta in a large, warmed bowl or individual pasta bowls. Garnish generously with fresh cilantro, and a sprinkle of red pepper flakes for an extra pop of color and heat. A drizzle of olive oil over the top adds a touch of elegance and richness.
For a more casual presentation, serve it family-style in a large skillet or Dutch oven. This is a great option for gatherings and allows everyone to help themselves. Don’t forget to provide extra Parmesan cheese for those who want to add more to their individual servings.
If you’re planning a potluck or picnic, this rattlesnake pasta travels well. Simply transfer it to a container and keep it warm until serving time. For dessert, you might also want to check out this pineapple cheese ball recipe to round out the meal, which you can learn more about at Cook Reel.
Storage and make-ahead tips
Storage
Leftover rattlesnake pasta can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before refrigerating to prevent condensation from forming, which can make the pasta soggy. When reheating, you may need to add a splash of chicken broth or water to loosen the sauce.
For longer storage, you can freeze the pasta, although the texture may change slightly. Transfer it to a freezer-safe container and freeze for up to 2 months. Thaw it in the refrigerator overnight before reheating. Keep in mind that the sauce may separate slightly when thawed, so you may need to stir it well while reheating.
When reheating, you can use the microwave, stovetop, or oven. For the microwave, heat in 1-minute intervals, stirring in between, until heated through. On the stovetop, heat over medium-low heat, stirring occasionally, until heated through. In the oven, bake at 350°F (175°C) for 15-20 minutes, or until heated through.
Make-ahead
This rattlesnake pasta can be partially made ahead of time to save you time on busy weeknights. You can cook the chicken, vegetables, and sauce ahead of time and store them in the refrigerator for up to 2 days. Then, when you’re ready to eat, simply cook the pasta and combine everything together.
You can also assemble the entire dish ahead of time, but keep in mind that the pasta may absorb some of the sauce. If you’re doing this, add a little extra chicken broth or cream to the sauce to compensate. Store the assembled dish in the refrigerator until ready to bake or reheat.
Another great make-ahead tip is to chop all the vegetables ahead of time and store them in the refrigerator. This will save you time when you’re ready to cook. You can also pre-cook the chicken and store it in the refrigerator until needed.
Common mistakes when making Rattlesnake Pasta
- Overcooking the pasta: Overcooked pasta can become mushy and unappetizing. Be sure to cook the pasta al dente, which means it should be firm to the bite.
- Not thickening the sauce enough: If the sauce is too thin, it won’t coat the pasta properly. Make sure to cook the flour with the chicken and vegetables for a full minute to activate its thickening properties. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help thicken it.
- Adding the cream and cheese over high heat: Adding dairy products over high heat can cause them to curdle. Be sure to reduce the heat to low before adding the heavy cream and Parmesan cheese.
- Not seasoning properly: Seasoning is key to a flavorful dish. Be sure to taste the sauce as you go and adjust the salt, pepper, and cayenne pepper to your liking.
- Skipping the garnish: Fresh cilantro adds a bright, fresh flavor and visual appeal to the dish. Don’t skip this step!
Final notes
This rattlesnake pasta recipe is a comforting and flavorful dish that’s sure to become a family favorite. Don’t be afraid to experiment with different variations to find your perfect combination of flavors. Remember, cooking should be fun and creative.
The key to a successful rattlesnake pasta is to balance the creamy sauce with the spicy kick of the cayenne pepper. Start with a small amount of cayenne and add more to taste until you reach your desired level of heat. And most importantly, enjoy the process!
So, gather your ingredients, put on some music, and get ready to create a delicious and memorable meal. I hope you love this rattlesnake pasta recipe as much as I do!
Loved this Rattlesnake Pasta? Try these next
- Pineapple Cheese Ball Recipe
- Southern Fried Apples Recipe
- Creamy Tomato Soup
- Garlic Parmesan Risotto
- Lemon Herb Roasted Chicken
Rattlesnake Pasta
A creamy, spicy pasta dish that’s sure to become a favorite. This Rattlesnake Pasta recipe is packed with flavor from chicken, peppers, and a creamy sauce with a kick!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound fettuccine pasta
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon smoked paprika
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
- Cook fettuccine according to package directions. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Add bell peppers and onion to the skillet and cook until softened, about 5 minutes. Add garlic, chili powder, cumin, cayenne pepper, and smoked paprika and cook for 1 minute more, until fragrant.
- Sprinkle flour over the chicken and vegetables and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer and cook until thickened, about 3-5 minutes.
- Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add cooked pasta to the skillet and toss to coat. Garnish with fresh cilantro and serve immediately.
Notes
For extra spice, add a pinch of red pepper flakes to the sauce. You can also use different types of pasta, such as penne or linguine. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg