This Rattlesnake pasta recipe is the perfect answer when you’re craving a bold, creamy, and slightly spicy lunch that feels like restaurant comfort food but is easy enough to make at home. Inspired by popular restaurant versions from places like J. Alexander’s and similar grill-style kitchens, this dish features tender chicken, colorful bell peppers, spicy jalapeños, and penne pasta tossed in a silky, lighter Alfredo-style sauce made from a simple roux.
Despite its name, Rattlesnake pasta contains no snake at all. Instead, it gets its signature “bite” from Cajun seasoning and jalapeños, delivering just enough heat to keep things exciting without overpowering the creamy sauce. This recipe strikes the perfect balance between spice, richness, and comfort, making it ideal for a satisfying lunch or an easy weeknight meal that also works beautifully for leftovers.
What truly sets this Rattlesnake pasta recipe apart is the sauce. Rather than using heavy cream, the Alfredo base is made with butter, flour, and whole milk, creating a lighter yet still rich and velvety texture. This method not only keeps the dish from feeling too heavy at lunchtime, but it also allows the pasta to reheat smoothly without separating—something traditional cream-based sauces often struggle with.
Why You’ll Love This Rattlesnake Pasta Recipe
This recipe has become a favorite for good reason. It’s quick, flavorful, and flexible enough to suit different spice levels and preferences.
- Perfect for lunch or dinner: Hearty enough to satisfy, yet light enough that it won’t weigh you down.
- Creamy without being heavy: The roux-based Alfredo sauce is smooth, silky, and balanced.
- Bold, spicy flavor: Cajun seasoning and jalapeños give this pasta its signature kick.
- Restaurant-quality at home: Tastes like your favorite grill-style pasta dish but costs less to make.
- Great for meal prep: Reheats beautifully, making it ideal for next-day lunches.
What Is Rattlesnake Pasta?
Rattlesnake pasta is a creamy Cajun-inspired chicken pasta dish that typically includes penne pasta, sautéed chicken, bell peppers, jalapeños, and Parmesan cheese. The name refers to the spicy “bite” of the dish rather than any exotic ingredient. It’s best known for its bold flavors, creamy sauce, and slight heat, making it a standout comfort-food lunch recipe.
Ingredients You’ll Need
This Rattlesnake pasta recipe uses simple, easy-to-find ingredients that come together quickly:
- 1 pound penne pasta
- 1 Tablespoon olive oil
- 1 ½ pounds boneless skinless chicken breasts cut into 1 inch cubes.
- 4 Tablespoons butter
- 1 onion finely minced
- 2 teaspoons minced garlic or 4 cloves fresh, finely chopped
- ⅓ cup flour
- 4 cups whole milk
- 3 teaspoons cajun seasoning Please see Notes below!!
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 3 jalapeños sliced. we leave our seeds in- for less spicy remove all or part of the seeds.
- 1 ½ cups parmesan cheese
- 1 teaspoon red chili pepper flakes optional
How to Make Rattlesnake Pasta
Start by cooking the penne pasta according to the package instructions. Drain and set aside while you prepare the sauce and chicken.
Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until golden and fully cooked through, reaching an internal temperature of 165°F. Remove the chicken from the pan and set it aside.
In the same skillet, melt the butter over medium heat. Add the minced onion and garlic, cooking for about five minutes until softened and fragrant. This step builds the flavor foundation of the sauce.
Sprinkle the flour over the onion mixture and stir until fully combined. The mixture will look thick and clumpy at first—this is exactly what you want. This roux is the key to achieving a creamy sauce without heavy cream.
Slowly pour in one cup of milk, stirring constantly until smooth. Continue adding the milk one cup at a time, fully incorporating each addition before adding the next. As the sauce comes together, it will transform into a smooth, creamy base.
Stir in the Cajun seasoning and optional red chili flakes, adjusting the spice level to your taste. Add the chopped bell peppers and sliced jalapeños, then bring the sauce to a gentle simmer. Cook for about five minutes, stirring often, until slightly thickened.
Add the Parmesan cheese and stir until melted and fully incorporated. Return the cooked chicken and drained pasta to the skillet, tossing everything together until evenly coated in the sauce.
Serve hot and enjoy a bold, comforting Rattlesnake pasta lunch that tastes just like your favorite restaurant version—if not better.
Tips for the Best Rattlesnake Pasta
- Use whole milk only for the sauce to ensure proper thickness.
- Choose a spicier Cajun seasoning with less salt so you can control seasoning levels.
- Leave jalapeño seeds in for extra heat, or remove them for a milder dish.
- Stir constantly while building the roux to avoid lumps.
- Add a splash of milk when reheating leftovers to restore creaminess.
How to Serve
This Rattlesnake pasta recipe is perfect on its own for lunch, but it also pairs well with:
- A crisp green salad
- Garlic bread or breadsticks
- Roasted vegetables
It’s an excellent option for casual entertaining or meal prep, as the flavors deepen over time.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop or in the microwave, addin
