Description
A bold, restaurant-quality dish featuring a fiery Cajun kick and a luxurious roasted garlic cream sauce. This pasta combines blackened chicken, vibrant bell peppers, and a complex, multi-layered spice profile that is both indulgent and incredibly satisfying.
Ingredients
The Chicken & Pasta
- 16 oz penne, 16 oz chicken breast (cubed)
- 1.5 tsp Cajun seasoning, 1 tbsp butter
The Sautéed Vegetables
- 1 tbsp olive oil, 1 tbsp butter
- 1 red pepper, 1 green pepper, 0.5 red onion (all sliced)
- 1.5 tsp minced garlic
The Rattlesnake Sauce
- 3 tbsp butter, 0.5 cup flour
- 2 cups chicken stock, 0.75 cup milk, 0.75 cup heavy cream
- 1 head roasted garlic, 1 cup Parmesan
- Cajun seasoning, salt, pepper to taste
Instructions
Pasta: Boil penne for 2 mins less than al dente; drain.
Chicken: Toss chicken in Cajun seasoning. Sear in 1 tbsp butter until browned; remove.
Veggies: Sauté peppers/onions in butter and oil for 5–7 mins. Add fresh garlic for 1 min; remove.
Sauce: Melt 3 tbsp butter, whisk in flour for 3–4 mins. Whisk in stock/milk until thick. Stir in Parmesan and cream.
Combine: Fold chicken, veggies, and pasta into sauce. Simmer for 2–3 mins until pasta is tender.
Notes
The Roasted Garlic Secret: Roasting transforms garlic from pungent to buttery/sweet; do not skip this head of garlic!
Roux Management: Cook the ‘blonde’ roux just enough to remove the raw flour taste without browning.
Under-cook the Pasta: Finishing in the sauce allows the surface starch to thicken the sauce and help it adhere.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course / Pasta
- Method: Roux-Based / Sautéing
- Cuisine: Cajun-American Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 5
- Sodium: 940
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 0.8
- Carbohydrates: 54
- Fiber: 3
- Protein: 32
- Cholesterol: 145
Keywords: spicy rattlesnake pasta, cajun chicken penne, roasted garlic cream sauce, blackened chicken pasta, restaurant style cajun pasta