If you want a lunch recipe that hits every note — creamy, spicy, comforting, and packed with flavor — this rattlesnake pasta checks every box. It’s the kind of meal that looks restaurant-ready but comes together quickly in your own kitchen. Each forkful delivers tender chicken seasoned with Cajun spices, sweet bell peppers, zesty jalapeños, and pasta coated in a velvety Parmesan sauce.
It’s hearty enough for dinner, easy enough for meal prep, and impressive enough to serve to guests. Let’s get cooking!
Why You’ll Love This Rattlesnake Pasta Recipe
- Perfect for lunch or dinner: Filling, satisfying, and balanced with protein, veggies, and pasta.
- Incredible flavor in every bite: Creamy, spicy, savory, and full of Cajun flair.
- One-pan convenience: Cook, sauce, and combine everything in the same skillet.
- Easy to customize: Adjust spice, change the protein, swap the vegetables — it always tastes amazing.
- Restaurant quality: Just like ordering your favorite creamy pasta from a café or grill, but fresher and cheaper.
Ingredients You Need
For this rattlesnake pasta lunch recipe, gather:
- 1 lb penne pasta
A classic shape that holds onto the creamy sauce perfectly. - 1 lb boneless, skinless chicken breast, cut into bites
Lean, tender protein that pairs beautifully with Cajun spice. - 2 tbsp olive oil, divided
For sautéing the chicken and vegetables. - 1 ½ tsp Cajun seasoning
Brings smoky heat and depth of flavor. - 1 red bell pepper, sliced
- 1 green bell pepper, sliced
These add color, crunch, and natural sweetness. - ½ red onion, sliced
- 3 cloves garlic, minced
- 2–3 jalapeño peppers, sliced
Remove seeds for mild heat or keep them for extra kick. - 4 tbsp butter
- ¼ cup all-purpose flour
Helps thicken the creamy sauce. - 2 cups milk or half-and-half
Half-and-half gives a richer finish, but milk works too. - 1 cup freshly grated Parmesan cheese
Melted into the sauce for a nutty, creamy flavor. - ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh parsley, chopped
Adds freshness and color to finish the dish.
How to Make Rattlesnake Pasta
1. Cook the Pasta
Boil the penne in salted water until al dente. Drain and set aside.
2. Season and Cook the Chicken
Toss the chicken with Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet and sauté the chicken until golden and fully cooked, about 5–7 minutes. Transfer to a plate.
3. Sauté the Vegetables
Add the remaining oil to the same skillet. Cook the bell peppers, red onion, garlic, and sliced jalapeños until they soften but still have bite — around 5 minutes. Remove and set aside.
4. Make the Creamy Parmesan Sauce
Melt butter in the skillet. Whisk in the flour and cook briefly to form a roux. Gradually pour in the milk or half-and-half while whisking to avoid lumps. Allow it to gently simmer until thickened. Stir in the Parmesan, salt, and pepper until smooth.
5. Bring It All Together
Add the cooked pasta, Cajun chicken, and vegetables back into the skillet. Toss until every ingredient is coated in the luscious sauce.
6. Serve
Top with fresh parsley and enjoy your spicy, creamy rattlesnake pasta for lunch!
Tips for the Best Rattlesnake Pasta
- Cook pasta slightly under al dente to keep it from over-softening when mixed into the sauce.
- Use pickled jalapeños if you want tangy heat instead of raw spice.
- Grate Parmesan fresh — pre-shredded cheese won’t melt smoothly.
- Add extra heat with crushed red pepper or sliced serranos.
- Customize it:
- Swap chicken for shrimp, sausage, or even tofu.
- Add mushrooms, spinach, or sun-dried tomatoes.
- Use fettuccine or rotini instead of penne.
How to Store Leftovers
- Refrigerate: Keep in an airtight container for up to 3–4 days.
- Reheat: Warm gently on the stovetop with a splash of milk to revive the creamy texture.
- Freezing: Not recommended — the sauce can separate and become grainy.
