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Rattlesnake pasta​

Close-up of creamy penne Rattlesnake Pasta topped with sliced chicken, fresh basil leaves, and grated Parmesan cheese
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Rattlesnake Pasta is a delightful fusion of creamy richness and a spicy kick, making it a standout dish for those seeking comfort with a twist. This pasta combines tender chicken pieces with a luscious Parmesan-infused sauce, elevated by the heat of jalapeños and the sweetness of red bell peppers. The result is a harmonious blend of flavors that dance on the palate, offering both indulgence and excitement in every bite.

Ingredients

  • Pasta: 12 ounces dried penne pasta
  • Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • Olive Oil: 1 tablespoon
  • Pickled Jalapeños: 2 tablespoons chopped, plus extra slices for serving
  • Garlic: 1 large clove, finely chopped
  • Chicken Stock: 4 cups unsalted
  • Red Bell Pepper: 1 large, chopped (about 1 1/2 cups)
  • Heavy Whipping Cream: 1/2 cup
  • Kosher Salt: 1 1/4 teaspoons, plus more to taste
  • Parmesan Cheese: 1 1/2 cups (6 ounces), grated, plus more for serving
  • Cheddar Cheese: 1/2 cup (2 ounces), shredded, divided
  • Hot Sauce: Optional, for serving

Instructions

  • Sauté Aromatics: Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Add chopped pickled jalapeños and finely chopped garlic; sauté until fragrant, approximately 30 seconds to 1 minute.

  • Cook Chicken and Pasta: Introduce bite-sized chicken pieces, dried penne pasta, and unsalted chicken stock to the pot. Bring to a boil, stirring occasionally for about 4 minutes. Reduce heat to medium-low, cover, and let it simmer, stirring often, until pasta is al dente and a small amount of liquid remains, roughly 10 to 12 minutes.

  • Prepare the Sauce: Uncover the pot and mix in chopped red bell pepper, heavy whipping cream, and kosher salt. Remove from heat. Gradually incorporate grated Parmesan cheese in batches, stirring until the sauce is smooth after each addition. Add 1/4 cup of shredded cheddar cheese and stir until melted and well combined. Adjust seasoning with additional salt if necessary.

  • Serve: Distribute the pasta into serving bowls, topping each with the remaining shredded cheddar cheese. Garnish with extra Parmesan, pickled jalapeño slices, and a dash of hot sauce if desired. Serve immediately.

Notes

  • Adjusting Spice Levels: For a milder version, reduce the amount of pickled jalapeños or opt for milder peppers. To increase heat, consider adding a pinch of red pepper flakes or a splash of your preferred hot sauce.

  • Cheese Selection: While Parmesan and cheddar provide a balanced flavor profile, feel free to experiment with alternatives like Gruyère or Asiago for a unique twist.

  • Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or cream to maintain the desired sauce consistency.

Nutrition

Keywords: Rattlesnake pasta

Find it online: https://recipes2day.com/rattlesnake-pasta/