Rattlesnake Pasta (spicy) Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1 lb cavatelli and cook according to package directions until al dente (usually 8–10 minutes for dried, 2–4 for fresh). Reserve 1 cup of pasta cooking water, then drain and set pasta aside.

Prepare and cook chicken

While pasta cooks, pat 1 lb chicken breasts dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper and 1/2 tsp Cajun seasoning. Heat a large skillet over medium-high heat with 1 tbs olive oil. Add chicken and cook 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice or dice into bite-size pieces.

Cook bacon

In the same skillet (wipe out if excess fat), add 4 slices bacon and cook over medium heat until crisp, about 6–8 minutes. Transfer bacon to a paper towel, crumble when cool. Reserve 1–2 tbs of bacon fat in the skillet for extra flavor; discard the rest or save for another use.

Reduce heat to medium and add 2 tbs unsalted butter to the skillet with the reserved bacon fat (or 1 tbs olive oil if no fat retained). Add 1/2 cup finely diced yellow onion and sauté 3–4 minutes until translucent. Add 3 minced garlic cloves, 2 finely chopped jalapeños (remove seeds for milder heat), and 1/2 cup diced green bell pepper; cook another 2–3 minutes until softened and fragrant.

Stir in 2 tsp Cajun seasoning, 1/2 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes. Cook 30 seconds to bloom the spices.

Deglaze the pan with 1 cup low-sodium chicken broth, scraping any browned bits from the bottom. Let simmer 2 minutes to reduce slightly.

Lower heat to medium-low and stir in 1 cup heavy cream and 1/2 cup half-and-half (use the half-and-half only if you prefer a slightly thinner sauce). Simmer gently 3–5 minutes until the sauce begins to thicken and coats the back of a spoon.

Stir in 1.5 cups grated sharp cheddar and 1/2 cup grated Parmesan in two additions, stirring until each addition is fully melted and the sauce is smooth. If sauce becomes too thick, add reserved pasta water 1/4 cup at a time to reach desired consistency (usually 1/4–1/2 cup).

Taste and adjust seasoning: add up to 1 tsp salt (total) and 1/2 tsp black pepper as needed. Add the sliced/diced chicken and crumbled bacon back to the skillet and gently fold to coat in the sauce. Warm through 1–2 minutes.

Add the drained cavatelli to the skillet with the sauce and toss gently to combine, coating the pasta evenly. If the sauce needs loosening, add more reserved pasta water or 1–2 tbs half-and-half.

Finish with 2 tbs chopped fresh parsley, 1 tbs snipped chives, and 1 tsp lemon juice to brighten the flavors. Sprinkle additional cheddar or Parmesan if desired and garnish with a few thin jalapeño slices for heat.

Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk to restore sauce consistency.