Ingredients
1 lb penne pasta
1 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 tbsp olive oil, divided
1 ½ tsp Cajun seasoning
1 red bell pepper, sliced
1 green bell pepper, sliced
½ red onion, sliced
3 cloves garlic, minced
2–3 jalapeño peppers, sliced (remove seeds for less heat)
4 tbsp butter
¼ cup all-purpose flour
2 cups milk or half-and-half
1 cup grated Parmesan cheese
½ tsp salt
¼ tsp black pepper
¼ cup chopped fresh parsley
Instructions
1️⃣ Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside. 🍝
2️⃣ While the pasta cooks, season the chicken pieces with the Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer to a plate. 🍗
3️⃣ Add the remaining 1 tbsp olive oil to the skillet. Add the bell peppers, onion, garlic, and jalapeños. Sauté until the vegetables are tender-crisp, about 5 minutes. Remove from the skillet. 🌶️🧅🧄
4️⃣ Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth. 🧈
5️⃣ Bring the sauce to a simmer and cook until it starts to thicken, about 2-3 minutes. Stir in the Parmesan cheese, salt, and pepper until melted and smooth. 🧀
6️⃣ Add the cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Toss gently until everything is well coated. 🍲
7️⃣ Serve the rattlesnake pasta hot, garnished with chopped parsley. Enjoy the creamy, spicy flavors! 🌿🍽️
- Prep Time: 15min
- Cook Time: 30min
Nutrition
- Calories: 550 Kcal