Description
Indulge in this flavorful and creamy Rattlesnake Pasta recipe that combines tender chicken strips, colorful bell peppers, and a rich Cajun-seasoned sauce served over fettuccine. This dish is a perfect blend of spice and creaminess that will leave your taste buds craving for more.
Ingredients
Scale
Pasta:
- 12 ounces fettuccine pasta
Chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into strips
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning (divided)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- ½ cup grated Parmesan cheese
- 4 ounces cream cheese, cubed
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Cook Pasta: Boil pasta until al dente, then drain and set aside.
- Season Chicken: Coat chicken with 1 tablespoon Cajun seasoning.
- Cook Chicken: In a skillet, cook chicken in olive oil until golden and cooked through. Remove and set aside.
- Sauté Peppers: In the same skillet, sauté bell peppers until softened. Add garlic and cook briefly.
- Make Sauce: Stir in cream, broth, Parmesan, cream cheese, remaining Cajun seasoning, and red pepper flakes. Simmer until thickened.
- Combine: Return chicken to skillet, add pasta, and toss to coat. Season with salt and pepper.
- Serve: Garnish with parsley before serving.
Notes
- For extra heat, adjust Cajun seasoning or red pepper flakes.
- This dish pairs well with garlic bread or a fresh green salad.
- Shrimp can be substituted for chicken for a seafood twist.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Cajun
Nutrition
- Serving Size: 1½ cups
- Calories: 560
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg
