Rattlesnake Pasta with Spicy Chicken and Jalapeños

Rattlesnake pasta is penne tossed with spiced chicken, fresh jalapeños and a creamy two-cheese sauce with real heat. You usually see it on restaurant menus, but none of it is hard to make. You’ll need one big skillet, one pot of water and about 40 minutes.

Why Make This Recipe

The heat comes from fresh jalapeños, not just a shake of red pepper flakes. That gives you a green, slightly grassy bite along with the spice. The sauce starts with a small butter-and-flour roux, which keeps it smooth and stops the cheese from turning grainy.

You can also adjust the heat easily. Seed the peppers and most people will find it mild. Leave the seeds in and it lives up to the name.

If you like creamy chicken pasta recipes with some spice, this one sits between our Creamy Cajun Chicken Pasta and the tomato-based Chicken Penne Arrabbiata. It’s richer than the arrabbiata and cheesier than the Cajun pasta.

How to Make Rattlesnake Pasta

Ingredients:

• 12 ounces penne pasta
• 1 1/2 pounds boneless, skinless chicken breasts (about 2 large)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt, plus more for the pasta water
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 small yellow onion, finely diced
• 2 to 3 jalapeños, diced (seeded for mild)
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 1/2 cups half-and-half
• 3/4 cup freshly grated Parmesan
• 1 cup freshly shredded Monterey Jack
• 1/2 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley

Directions:

Prep time: 15 minutes. Cook time: 25 minutes. Servings: 4 generous or 6 regular portions.

1. Bring a large pot of water to a boil and salt it well, about 1 tablespoon per 4 quarts. Cook the penne 1 minute less than the package says. Scoop out 1 cup of the starchy water before you drain it.
2. While the water heats, slice each chicken breast in half horizontally so you have cutlets about 1/2 inch thick. Pat them dry. Mix the paprika, garlic powder, salt, pepper and cayenne, then rub it over both sides.
3. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Lay in the chicken and leave it alone for 4 to 5 minutes, until the bottom is deep golden and lifts off easily. Flip it and cook another 3 to 4 minutes, until the center reaches 165°F. You can check the safe minimum temperature chart if you’re unsure. Move the chicken to a cutting board to rest.
4. Turn the heat down to medium and add the butter to the same skillet. Once it foams, add the onion, jalapeños and a pinch of salt. Cook for 3 to 4 minutes, scraping up the browned bits, until soft. Add the garlic and stir for 30 seconds, just until it smells fragrant. Don’t let it brown.
5. Sprinkle the flour over everything and stir constantly for 1 minute. It’ll look pasty, and that’s what you want.
6. Pour in the broth slowly while whisking, then add the half-and-half. Simmer gently for 3 to 4 minutes, stirring, until the sauce coats the back of a spoon. Keep it at a lazy bubble, not a rolling boil.
7. Take the skillet off the heat. Stir in the Parmesan first, then add the Monterey Jack a handful at a time, letting each handful melt before adding the next.
8. Slice the chicken into strips. Add the drained penne and the chicken to the sauce and toss. Add pasta water a couple of tablespoons at a time until the sauce is glossy and loose. Taste for salt, top with parsley and serve right away.

How to Serve Rattlesnake Pasta

Serve it hot, straight from the skillet. The sauce thickens as it cools, so don’t leave it on a cold burner for 20 minutes while you set the table.

Something crisp and cold on the side helps a lot. A green salad with a sharp vinaigrette, or sliced cucumbers with lime and salt, cuts through the cream. Garlic bread is the obvious choice, and I won’t argue with it.

Put extra Parmesan and a small bowl of pickled jalapeños on the table. People who want more heat can add their own.

How to Store Rattlesnake Pasta

Let leftovers cool, then put them in an airtight container in the fridge within 2 hours. They’ll keep 3 to 4 days, which matches the USDA guidance on leftovers.

To reheat, put a portion in a small skillet with 2 or 3 tablespoons of milk or broth over medium-low heat and stir until hot. The microwave works too. Cover the bowl, add a splash of milk and heat it in 45-second bursts.

I don’t freeze this one. Cream sauces with this much cheese tend to split and turn gritty after thawing.

Tips to Make Rattlesnake Pasta

• Grate your own cheese. Bagged shredded cheese is coated with an anti-caking starch, and it’s the most common reason this sauce turns clumpy.
• Take the pan off the heat before the cheese goes in. High heat makes the cheese seize and leaves a greasy layer on top.
• Use the seeds and white ribs to control the heat. Most of a jalapeño’s capsaicin is in those membranes. Remove all of them for mild, or keep about half for medium.
• Wear gloves when you cut the peppers, or wash your hands well afterward. Your eyes will thank you.
• Slicing the chicken into thin cutlets is worth the extra minute. They cook evenly and stay juicy.
• If the sauce is too thin, simmer it 1 more minute before adding the cheese, not after. If it’s too thick, add pasta water.

Variation

For a smoky version, swap the jalapeños for 2 minced chipotle peppers in adobo plus a teaspoon of the adobo sauce. Using pepper jack instead of Monterey Jack adds heat without any extra chopping. Shrimp also works well. Season it the same way, sear it 1 to 2 minutes per side and stir it in at the end. For more vegetables, cook a diced red bell pepper along with the onion. If you’d rather skip the spice entirely, our Garlic Parmesan Chicken Pasta is the gentler cousin.

Rattlesnake Pasta with Spicy Chicken and Jalapeños

Penne tossed with spiced seared chicken, fresh jalapeños and a creamy Parmesan and Monterey Jack sauce with real heat. It takes one skillet, one pot of water and about 40 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 12 ounces penne pasta
• 1 1/2 pounds boneless, skinless chicken breasts about 2 large
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt plus more for the pasta water
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1/2 small yellow onion finely diced
• 2 to 3 jalapeños diced (seeded for mild)
• 4 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium chicken broth
• 1 1/2 cups half-and-half
• 3/4 cup Parmesan freshly grated
• 1 cup Monterey Jack freshly shredded
• 1/2 cup reserved pasta water as needed
• 2 tablespoons fresh parsley chopped

Method

 

1. Bring a large pot of water to a boil and salt it well, about 1 tablespoon per 4 quarts. Cook the penne 1 minute less than the package says. Scoop out 1 cup of the starchy water before you drain it.
2. While the water heats, slice each chicken breast in half horizontally so you have cutlets about 1/2 inch thick. Pat them dry. Mix the paprika, garlic powder, salt, pepper and cayenne, then rub it over both sides.
3. Heat the olive oil in a 12-inch skillet over medium-high heat until it shimmers. Lay in the chicken and leave it alone for 4 to 5 minutes, until the bottom is deep golden and lifts off easily. Flip it and cook another 3 to 4 minutes, until the center reaches 165°F. Move the chicken to a cutting board to rest.
4. Turn the heat down to medium and add the butter to the same skillet. Once it foams, add the onion, jalapeños and a pinch of salt. Cook for 3 to 4 minutes, scraping up the browned bits, until soft. Add the garlic and stir for 30 seconds, just until it smells fragrant. Don't let it brown.
5. Sprinkle the flour over everything and stir constantly for 1 minute. It'll look pasty, and that's what you want.
6. Pour in the broth slowly while whisking, then add the half-and-half. Simmer gently for 3 to 4 minutes, stirring, until the sauce coats the back of a spoon. Keep it at a lazy bubble, not a rolling boil.
7. Take the skillet off the heat. Stir in the Parmesan first, then add the Monterey Jack a handful at a time, letting each handful melt before adding the next.
8. Slice the chicken into strips. Add the drained penne and the chicken to the sauce and toss. Add pasta water a couple of tablespoons at a time until the sauce is glossy and loose. Taste for salt, top with parsley and serve right away.

Notes

Makes 4 generous or 6 regular portions. Grate your own cheese, because bagged shredded cheese has anti-caking starch that makes the sauce clumpy. Take the pan off the heat before adding the cheese so it doesn't seize or turn greasy. To control the heat, remove all of the jalapeño seeds and white ribs for mild, or keep about half for medium. Wear gloves when cutting the peppers. If the sauce is too thin, simmer it 1 more minute before adding the cheese. If it's too thick, add pasta water. You can swap in heavy cream for the half-and-half using the same amount and simmer it for only about 2 minutes. Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat with 2 to 3 tablespoons of milk or broth. Freezing is not recommended.

FAQs

Why is it called rattlesnake pasta?

There’s no snake in it. The name refers to the bite from the jalapeños. The dish became popular on chain restaurant menus, and the name stuck.

Can I use heavy cream instead of half-and-half?

Yes. Use the same amount and shorten the simmer to about 2 minutes, because heavy cream thickens faster. You’ll probably need a little more pasta water at the end. Whole milk works in a pinch, but the sauce will be thinner and more likely to break.

Can I make it ahead?

Partly. You can cook and slice the chicken and dice the peppers up to a day ahead. Make the sauce and pasta right before you eat, because the penne keeps soaking up sauce as it sits.

Conclusion

Make it once as written, then adjust the jalapeños for the people you’re feeding. Some tables want the seeds left in. Others want one pepper with every rib removed. Either way works. Just keep the cheese off the burner and save that pasta water.