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Rattlesnake Pasta

A sensational dish combining chicken, vibrant bell peppers, and a creamy, spicy sauce that offers warmth and comfort.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 510
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 12 oz fettuccine pasta Cook according to package instructions.
  • 1 lb chicken breast, sliced into bite-sized pieces Can substitute with shrimp or vegetables.
Vegetables
  • 1 tbsp olive oil For sautéing the chicken.
  • 1 red bell pepper sliced into strips
  • 1 green bell pepper sliced into strips
  • 1 small onion, chopped
  • 3 cloves garlic, minced
Sauce Ingredients
  • 1 cup heavy cream For a lighter version, substitute with half-and-half or a combination of milk and cream cheese.
  • 1 cup grated Parmesan cheese Can use other grated cheeses like Pecorino Romano.
  • 1 tsp Cajun seasoning Adjust based on spice preference.
  • 1/2 tsp red pepper flakes Adjust to taste.
  • Salt and pepper to taste
Garnish
  • Chopped parsley for garnish Add freshly grated lemon zest for extra flavor.

Method
 

Cooking the Pasta
  1. Begin by cooking the fettuccine according to the package instructions. Once done, drain and set aside.
Sautéing the Chicken
  1. Heat olive oil in a large skillet over medium heat. Add sliced chicken, season with salt and pepper, and cook until browned, approximately 5-7 minutes.
Adding the Vegetables
  1. Add sliced red and green bell peppers, onion, and minced garlic to the skillet. Sauté until tender, about 3-4 minutes.
Making the Sauce
  1. Reduce heat and stir in heavy cream and grated Parmesan cheese. Add Cajun seasoning and red pepper flakes, stirring until sauce thickens.
Combining the Pasta
  1. Add the cooked fettuccine to the skillet and toss until evenly coated with sauce. Adjust seasoning if necessary.
Garnishing and Serving
  1. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve warm.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat on low heat, adding a splash of cream to loosen the sauce. For a low-carb dish, swap fettuccine for zucchini noodles.