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A close-up featured image showcasing the delicious Rattlesnake Pasta dish, highlighting its creamy sauce and vibrant ingredients.

Rattlesnake Pasta Ultimate Easy Recipe

This Rattlesnake Pasta recipe delivers a creamy, spicy, and addictive dish without any actual rattlesnake! It combines fettuccine pasta with chicken in a rich sauce made with heavy cream, Parmesan cheese, cayenne pepper, and sun-dried tomatoes, garnished with fresh cilantro for a flavorful finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound fettuccine pasta
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 cup butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 jalapeño, seeded and minced optional
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Black pepper to taste
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro, for garnish

Equipment

  • large pot
  • colander
  • large skillet
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Mixing spoon

Method
 

  1. Cook the fettuccine pasta according to package directions until al dente. Drain and set aside.
  2. Season the chicken pieces with salt, pepper, cayenne pepper, chili powder, smoked paprika, and garlic powder.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Add the minced garlic, chopped red bell pepper, and jalapeño (if using) and cook for another 2-3 minutes until fragrant.
  5. Stir in the sun-dried tomatoes and cook for 1 minute more.
  6. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and simmer for 5-7 minutes, allowing the sauce to thicken slightly.
  7. Stir in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
  8. Add the cooked pasta and cooked chicken to the skillet with the sauce. Toss to combine, ensuring that the pasta is evenly coated.
  9. Serve immediately, garnished with chopped fresh cilantro.

Notes

Adjust the spice level to your preference by adding more or less jalapeño or cayenne pepper. For a milder sauce, reduce the amount of cayenne. You can substitute shrimp for chicken, but be careful not to overcook it. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop or in the microwave, adding a splash of cream if needed to loosen the sauce.