Name: Spicy Rattlesnake Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 12 oz penne pasta – Cooked al dente for the perfect bite.; 1 lb chicken breast or shrimp – Thinly sliced or deveined, peeled shrimp for fast cooking.; 2 tablespoons olive oil – For searing your protein and enhancing the Cajun flavor.; 1 tablespoon butter – Adds richness and a silky finish to the sauce.; 1 red bell pepper, thinly sliced – Brings sweetness and color to the dish.; 1 green bell pepper, thinly sliced – Offers freshness and crunch.; 3 cloves garlic, minced – Provides depth and aroma.; 2 teaspoons Cajun seasoning – The key spice blend that defines the dish.; ½ teaspoon smoked paprika – Adds warmth and subtle smokiness.; ½ teaspoon red pepper flakes (adjust to taste) – For that signature spicy kick.; 1 ½ cups heavy cream – Creates the rich, luxurious base of the sauce.; ½ cup grated Parmesan cheese – For creaminess and salty umami flavor.; Salt and pepper, to taste; ¼ teaspoon cayenne pepper – If you like it extra spicy.; Fresh parsley or cilantro, chopped – A pop of freshness on top.; Juice of ½ lime – Adds brightness and cuts through the richness.; ½ cup reserved pasta water – Helps adjust the sauce consistency if needed.

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Introduction

Get ready to spice up your dinner routine with Spicy Rattlesnake Pasta, a bold and creamy dish bursting with Cajun heat and tender penne pasta. This flavorful meal is quick to prepare and perfect for cozy weeknights or impressing guests with its rich cheese sauce and vibrant peppers.

This close-up image shows a plate of creamy penne pasta covered in a smooth, light yellow sauce. The pasta pieces are well-coated, with visible specks of black pepper and garnished with small bits of green herbs on top. There are slices of browned grilled chicken mixed throughout, and roasted red pepper pieces add bright pops of red color. The dish is presented on a white plate resting on a white marbled surface, and the lighting highlights the glossy texture of the sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz penne pasta
1 lb chicken breast or shrimp (thinly sliced or deveined and peeled shrimp)
2 tablespoons olive oil
1 tablespoon butter
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
3 cloves garlic, minced
2 teaspoons Cajun seasoning
½ teaspoon smoked paprika
½ teaspoon red pepper flakes (adjust to taste)
1 ½ cups heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Optional: ¼ teaspoon cayenne pepper
Optional: Fresh parsley or cilantro, chopped
Optional: Juice of ½ lime
Optional: ½ cup reserved pasta water

Instructions

Step 1: Bring a large pot of salted water to a boil. Add penne pasta and cook 1 minute less than package directions for al dente texture. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season chicken or shrimp with salt, pepper, and 1 teaspoon Cajun seasoning. Add to the pan and cook chicken about 4–5 minutes per side until golden and cooked through, or shrimp 2–3 minutes per side until pink and opaque. Remove and set aside.
Step 3: In the same skillet, add remaining 1 tablespoon olive oil and 1 tablespoon butter. Toss in sliced bell peppers and minced garlic. Sauté for 3–4 minutes until soft and fragrant.
Step 4: Lower the heat to medium. Sprinkle in remaining Cajun seasoning, smoked paprika, and red pepper flakes. Stir for 30 seconds to toast the spices. Pour in heavy cream and bring to a gentle simmer without boiling. Stir in Parmesan cheese until melted and smooth.
Step 5: Add cooked penne pasta into the sauce and toss gently to coat. Return the chicken or shrimp to the skillet. If the sauce is too thick, stir in reserved pasta water a little at a time to loosen it.
Step 6: Taste and adjust seasoning with salt, pepper, or extra spice if desired. Garnish with chopped parsley or cilantro and a squeeze of lime juice if using. Serve hot and enjoy!

Tips & Variations

Customize the spice level by reducing or increasing red pepper flakes and Cajun seasoning based on your preference.
Try mixing in mozzarella or cream cheese with Parmesan for an extra creamy sauce.
Swap chicken or shrimp with sliced Italian sausage, grilled tofu, or keep it vegetarian using mushrooms and more bell peppers.
Lighten the sauce using half-and-half or evaporated milk instead of heavy cream, though the sauce will be thinner.
Add extra veggies like spinach, zucchini, mushrooms, or sun-dried tomatoes for more flavor and nutrients.

Storage

Store cooled Spicy Rattlesnake Pasta in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over low heat with a splash of milk, cream, or reserved pasta water to revive the sauce’s creaminess. Microwaving is fine; just stir halfway through reheating for even temperature. For freezing, cool completely, store in a freezer-safe container for up to 2 months, then thaw overnight in the fridge and reheat with added cream for best texture.

How to Serve

A close-up of a bowl filled with creamy pasta, featuring short tube-shaped penne coated in a rich, smooth sauce with a light beige color. Mixed throughout are small pieces of roasted red peppers, soft and slightly wrinkled, adding a splash of deep red color. Bits of fresh green herbs are scattered on top, providing a bright contrast. The pasta texture appears tender and well-cooked, with some sauce clinging to the edges of each tube. The bowl is white, set on a white marbled surface that softly reflects light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why is it called “Rattlesnake Pasta”? Is there actual rattlesnake in it?

No, there’s no rattlesnake in this dish. The name refers to the bold “bite” of heat from Cajun spices that give the pasta its signature spicy kick.

Can I make this pasta less spicy for kids or spice-sensitive eaters?

Yes, simply reduce or omit the red pepper flakes and choose a milder Cajun seasoning. Adding more cream or cheese can also help mellow the heat.