Get ready to meet your new favorite weeknight dinner: this incredible Rattlesnake Pasta! This dish features tender penne and perfectly seasoned chicken, all coated in a velvety, spicy, and deeply savory sauce loaded with fire-roasted peppers and sweet, mellow roasted garlic.
It’s an unbelievably creamy, slightly spicy, and deeply satisfying meal that tastes like it came straight from a gourmet kitchen.
Recipe Details
- Flavor Profile: Bold and robust, with a creamy base that carries a subtle heat from the Cajun seasoning. The sweetness of the roasted bell peppers and the warm, caramelized notes of roasted garlic provide balance and depth.
- Textures: You get perfectl pasta, tender cubes of chicken, slightly softened, vibrant vegetables, and a smooth, thick sauce.
- Time Commitment: This recipe requires about 30–35 minutes of active cooking time. If you don’t already have roasted garlic prepared, you will need to account for that prep time.
- Difficulty: Medium-Easy. It involves simple sequential cooking steps, including browning chicken, sautéing vegetables, and making a classic roux-based sauce, all in one skillet.
What You’ll Need
This hearty pasta dish has three main components that come together easily in a large skillet. You’ll start by cooking the penne, then quickly searing Cajun-seasoned chicken. Finally, the sauce is built on the foundation of a flavorful roux, incorporating rich low-sodium chicken stock, milk, heavy cream, and the unique, sweet flavor of roasted garlic.
Ingredient Notes
- Penne Pasta – We use penne because its tubular shape holds the thick, creamy sauce beautifully. Undercooking it slightly is key, as it finishes cooking in the sauce.
- Cajun Seasoning – This blend is where the signature “rattlesnake” kick comes from. Use your favorite brand or a homemade blend. Adjust the amount based on your preferred spice level.
- Roasted Garlic – This is the game-changer! Roasting the garlic mellows its sharpness and turns it into a sweet, creamy paste, adding depth of flavor that minced raw garlic can’t match.
- Whole or 2% Milk – Using milk along with the chicken stock helps create a smooth, rich consistency for the sauce base without making it too heavy too early.
- Parmesan Cheese – Use freshly grated Parmesan. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
Add-ins and Substitutions
Want to customize your Rattlesnake Pasta? Try these simple variations:
- Make it Meatier: While the recipe calls for chicken, you can easily substitute it with 16 oz. of shrimp or firm tofu cubes, following the exact same seasoning and searing process.
- Add Vegetables: Feel free to toss in 1 cup of sliced mushrooms or a handful of spinach when sautéing the bell peppers and onions for extra nutrients and flavor.
- Herbaceous Finish: Stir in 1/4 cup of fresh, chopped parsley along with the green onions for a bright, fresh flavor at the end.
- Dairy Swap: For a slightly lighter sauce, you can replace the whole milk with skim milk, but maintain the heavy cream for necessary richness and texture.
How to Make Rattlesnake Pasta
This recipe is simple to execute, provided you follow the sequence for building the flavors start with the pasta, then the chicken, and finish by building the incredible sauce in the same skillet.
Step 1: Cook the Pasta
First, bring a large pot of salted water to a boil and cook the penne pasta. Cook the pasta for 2 minutes less than the recommended time indicated on the package instructions. Drain the pasta and set it aside it will finish cooking later in the sauce.
Step 2: Season and Cook the Chicken
In a medium bowl, combine the cubed boneless, skinless chicken breast with 1 1/2 teaspoons of Cajun seasoning. Toss until all the chicken pieces are well coated.
- Using a large, deep skillet (a Dutch oven works well too), add 2 tablespoons of unsalted butter and place it over medium-high heat.
- Once the butter has melted, add the cubed, seasoned chicken. Cook for 7–8 minutes, stirring occasionally, or until the chicken is fully cooked through and golden brown.
- Remove the chicken from the skillet and set it aside in a bowl.
Step 3: Sauté the Aromatics
Using the same skillet (don’t wipe it out those brown bits add flavor!), add the remaining 2 tablespoons of unsalted butter and the olive oil. Once the butter has melted:
- Add the sliced red bell pepper, green bell pepper, red onion, minced garlic, and 1 teaspoon of Cajun seasoning. Stir until the mixture is well combined.
- Cook for 3–4 minutes, stirring often, or until the onion slices have softened slightly.
- Remove the vegetables from the skillet and set them aside with the chicken.
Step 4: Build the Roux and Sauce Base
The roux is the foundation of this creamy sauce.
- Add the remaining 2 tablespoons of butter to the empty skillet. Once melted, add the all-purpose flour and stir well. Continue cooking for 3–4 minutes, stirring frequently to prevent the flour from burning.
- Add the chicken stock, milk, the coarsely chopped head of roasted garlic, salt, and black pepper. Stir this mixture vigorously until it is smooth and lump-free.
- Bring the mixture to a simmer, then reduce the heat to low. Cook for 8–10 minutes, stirring often, until the sauce begins to thicken to a creamy consistency.
Pro Tip: When making the roux, cooking the flour for the full 3–4 minutes is essential. This cooking time removes the raw flour taste, ensuring your final sauce is rich and nutty, not pasty.
Step 5: Finish and Serve
- Stir in the grated Parmesan cheese and heavy cream until the sauce is perfectly smooth and velvety.
- Add the cooked chicken, sautéed vegetables, and the par-cooked pasta back into the skillet.
- Stir until all the ingredients are well combined and coated in the creamy sauce. Cook for 2–3 minutes, or until the entire dish is piping hot.
- Garnish with the chopped green onions right before serving.
Recipe Tips
- Under-cook the Pasta: Stick to the instruction of cooking the penne for 2 minutes less than . This prevents the pasta from getting mushy when it finishes cooking in the sauce, ensuring a perfect texture.
- Roast Your Garlic Ahead: The roasted garlic provides the best flavor. You can roast an entire batch of garlic heads ahead of time, squeeze the cloves out, and store them in the fridge to save prep time later.
- Heat Control for Roux: Cook the roux (butter and flour) over medium heat, and make sure to stir constantly for the full cooking time. A burnt roux will ruin the entire sauce, so watch it closely.
- Grate Your Own Cheese: As mentioned, use a block of Parmesan and grate it yourself. It melts smoother and gives the sauce a better consistency than pre-grated varieties.
FAQs
Q: Can I use raw minced garlic instead of roasted garlic? A: You can use raw minced garlic, but the flavor profile will be significantly different more pungent and sharp. For the intended sweet, mellow depth, roasted garlic is highly recommended.
Q: Can I make this a vegetarian dish? A: Yes, substitute the chicken with 16 oz of firm tofu or sliced portobello mushrooms, and swap the chicken stock for vegetable stock. Follow the exact same cooking steps.
Q: How do I store leftovers? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or chicken stock to the skillet while warming it gently to restore the sauce’s creaminess.
Q: I don’t have penne. What other pasta can I use? A: Any short, tubular, or heavily ridged pasta will work, such as ziti, rotini, or farfalle, as these shapes hold the creamy sauce well.
Serving Suggestions
This Rattlesnake Pasta is a complete meal, but these sides help round out the plate beautifully:
- A simple side salad with fresh spring mix, a light vinaigrette, and cherry tomatoes.
- Garlic bread or crusty French bread for soaking up every bit of that amazing sauce.
- Sautéed green beans tossed with a little olive oil and salt.
- A classic, no-fuss Caesar salad.
Make This Recipe in Advance
The complexity of this dish primarily lies in the different components, many of which can be prepped ahead of time:
- Roasted Garlic: This can be done up to a week in advance and stored in the fridge.
- Chicken and Vegetables: Both the seasoned chicken and the sliced vegetables can be prepped 1 day ahead and stored separately in the refrigerator.
- Assembly: You can complete the recipe up until Step 5 (before adding the Parmesan, cream, chicken, and pasta). Store the base sauce in the fridge, then reheat and continue with the final steps right before serving.
Rattlesnake Pasta (Creamy Cajun Chicken Skillet)
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Rattlesnake Pasta is a robust and creamy weeknight dinner featuring tender penne and cubed chicken breast coated in a velvety, slightly spicy sauce. The sauce is built on a flavorful roux, balanced by the sweet, caramelized flavor of roasted garlic and the subtle heat of Cajun seasoning. It’s a deeply satisfying, one-skillet meal that delivers gourmet flavor in under 40 minutes.
Ingredients
For the Pasta
- 16 oz. penne pasta
For the Chicken
- 16 oz. boneless skinless chicken breast, cut into 1/2” cubes
- 1 1/2 tsp Cajun seasoning
- 1 Tbsp unsalted butter
For the Sauce
- 4 Tbsp unsalted butter, divided
- 1 Tbsp olive oil
- 1 red bell pepper, sliced into 1/4” strips
- 1 green bell pepper, sliced into 1/4” strips
- 1/2 large red onion, sliced into 1/4” strips
- 1 1/2 tsp minced garlic
- 1 tsp Cajun seasoning
- 1/2 cup all-purpose flour
- 2 cups low-sodium chicken stock
- 3/4 cup whole or 2% milk
- 1 head (10-12 cloves) roasted garlic, coarsely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup grated Parmesan cheese
- 3/4 cup heavy cream
- green onions, chopped (for garnish)
Instructions
Cook the Pasta
Bring a large pot of salted water to a boil and cook the penne pasta for 2 minutes less than the recommended time. This is crucial for preventing mushiness. Drain the pasta and set it aside.
Season and Cook the Chicken
In a medium bowl, toss the cubed chicken breast with 1 1/2 teaspoons of Cajun seasoning until fully coated. In a large, deep skillet (or Dutch oven) over medium-high heat, melt 1 tablespoon of butter. Add the seasoned chicken and cook for 7–8 minutes, stirring occasionally, until fully cooked through and golden brown. Remove the chicken from the skillet and set it aside.
Sauté the Aromatics
To the same skillet, add the remaining 2 tablespoons of butter and the olive oil. Once melted, add the sliced red bell pepper, green bell pepper, red onion, minced garlic, and 1 teaspoon of Cajun seasoning. Cook for 3–4 minutes, stirring often, until the vegetables are slightly softened. Remove the vegetables and set them aside with the chicken.
Build the Roux and Sauce Base
Add the remaining 2 tablespoons of butter to the empty skillet. Once melted, add the all-purpose flour and stir well. Continue cooking for 3–4 minutes, stirring frequently, to remove the raw flour taste. Whisk in the chicken stock, milk, coarsely chopped roasted garlic, salt, and black pepper. Stir vigorously until the mixture is smooth and lump-free. Bring to a simmer, reduce heat to low, and cook for 8–10 minutes, stirring often, until the sauce thickens.
Finish and Serve
Stir the grated Parmesan cheese and heavy cream into the sauce until velvety smooth. Add the cooked chicken, sautéed vegetables, and the par-cooked pasta back into the skillet. Stir until all ingredients are well combined and coated. Cook for 2–3 minutes, or until piping hot. Garnish generously with chopped green onions before serving.
Notes
Perfect Pasta Texture: To prevent the pasta from becoming mushy, follow the instruction to cook the penne for 2 minutes less than the package’s suggested time, as it will finish absorbing liquid while simmering in the sauce.
Make-Ahead Garlic: The roasted garlic is key to the mellow, deep flavor. You can roast an entire head (or more) of garlic up to a week in advance and store the creamy cloves in the refrigerator to save time on a busy weeknight.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating the pasta, add a splash of milk or chicken stock to the skillet while warming it gently; this will help restore the sauce’s original creaminess.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Skillet, Stovetop
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 720
- Sugar: 8g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Rattlesnake Pasta, Creamy Cajun Pasta, Chicken Pasta, Skillet Dinner, Weeknight Meal, Roasted Garlic
