Chicken, jalapeños, penne, Colby, Parmesan, garlic, and cream… all tangled up in a bold, spicy, cheesy Rattlesnake Pasta. No snakes, just flavor.
So, I gotta be honest. The first time I heard the words “Rattlesnake Pasta,” I genuinely thought it had actual snake in it. Like… is this some sort of cowboy delicacy I missed growing up in the suburbs?
Turns out, nope. No snakes. Just spicy, creamy, cheesy pasta that bites back a little thanks to jalapeños.
Anyway, this recipe? It kinda found me on one of those exhausting Thursdays when I forgot to take anything out of the freezer (you too, huh?). I was hangry, tired, and seriously considering popcorn for dinner. But then I remembered this dish I tried once at a chain restaurant—it was rich and creamy but had this surprise kick to it. I had some chicken, jalapeños, a sad-looking block of Colby, and a box of penne. Boom. Rattlesnake Pasta 2.0.
Since then, it’s been my go-to when I want to impress without actually trying that hard. I’ve made it for casual date nights, family visits, and even once for my picky nephew, who called it “mac and cheese for grownups.” Not wrong.
Why You’ll Love This Rattlesnake Pasta Recipe?
Look, there are a million pasta recipes on the internet. I get it. But this one? It’s got vibes. It’s a little spicy, very creamy, and just complicated enough to feel fancy without actually being fancy. Here’s what makes it special:
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Ready in 30. Real talk—I timed myself once. From “hmm what should I make?” to “food coma achieved” was 33 minutes. I’ll take it.
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One pan to rule them all. Okay, technically two if you count the pasta pot. But still—less mess.
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Spice meets comfort. It’s like if mac and cheese grew up, started listening to alt-rock, and got a jalapeño tattoo.
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Custom-friendly. Don’t eat chicken? Cool. Wanna go dairy-free? You do you. This recipe doesn’t judge.
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It’s not boring. And that matters, especially when you’ve been rotating between the same five dinners for the past three months. (We’ve all been there.)
Ingredient Notes:
I’m not gonna throw 47 obscure items at you. These are things you probably already have—or can sub without your grocery bill going full panic mode.
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Chicken breast: You can also use thighs. Or tofu. Or nothing. This dish is more about the sauce anyway.
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Butter: I know, it’s in there twice. Just go with it. One for the chicken, one for the sauce. Trust the dairy.
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Garlic: Fresh is nice, but I’ve totally used the jarred stuff at 9pm and lived to tell the tale.
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Italian seasoning: Fancy way of saying “that dusty jar of mixed herbs you never use.” Perfect here.
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Penne pasta: Holds sauce like a pro. But honestly? Use what’s in the pantry. Spaghetti works too.
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Flour: Helps thicken that creamy sauce. It’s low-key the MVP here.
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Milk + half-and-half: Creamy but not coma-inducing. Feel free to adjust ratios depending on what’s in your fridge.
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Colby + Parmesan cheese: Sharp meets melty. If you only have cheddar, you’ll survive.
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Jalapeños: Slice ’em, seed ’em (or don’t), and toss ’em in. Add more if you’re feeling chaotic.
How To Make Rattlesnake Pasta?
Alright, apron on. Let’s cook. I promise this is easier than it sounds—and kinda fun, too.
Step 1: Sizzle the Chicken
Start by melting some butter in a big skillet. Toss in garlic and Italian seasoning and just… breathe that in for a sec. Add your cubed chicken and cook until it’s not pink anymore. That’s it. Set it aside—don’t worry, it’s coming back.
Step 2: Boil the Pasta
While the chicken’s working, get your pasta going. Salt the water like a pro (aka until it tastes like tears). Cook it until just before al dente—it’s going back into the heat later.
Step 3: Make the Sauce (The Fun Part)
In that same skillet (hello flavor!), melt more butter and toss in more garlic. Add the flour, salt, and white pepper all at once. Stir it like you mean it for 2 minutes. Congrats, you’ve made a roux and are now basically French.
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Step 4: Cream It Up
Slowly pour in the milk and half-and-half while stirring. No lumps allowed. Keep whisking until it thickens—this usually takes around 5–6 minutes. Don’t wander off to scroll TikTok.
Step 5: Say Cheese
Once the sauce is thick enough to coat a spoon, toss in both cheeses. Stir until it’s smooth and you’re slightly emotional.
Step 6: All Together Now
Toss in your cooked chicken, sliced jalapeños, and pasta. Stir. Taste. Adjust. Maybe cry tears of joy. You’ve made Rattlesnake Pasta.
Storage Options:
Honestly, this stuff reheats really well, which is saying something for a creamy sauce.
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Fridge: Keeps for up to 3 days. Pro tip: stash it in single-serve containers for lunch flexes.
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Freezer: Meh. It’s possible, but the sauce might split. If you’re cool with that, go for it.
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Reheating: Add a splash of milk and go low-and-slow on the stove. Microwave? Sure, but stir halfway or it gets weird.
Variations and Substitutions:
You don’t have to follow this recipe to the letter. In fact, I kinda hope you don’t.
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Swap the protein: Shrimp, sausage, tofu, leftover rotisserie chicken… it’s all fair game.
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Lose the heat: Jalapeños too much? Use bell peppers or skip entirely.
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Crank it up: Add cayenne, use pepper jack cheese, or just double the jalapeños and don’t tell your taste buds.
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Ditch the dairy: Vegan butter, almond milk, and dairy-free cheese can totally work here. You may just have to tweak the sauce a bit.
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Try different pasta: Bowties, rotini, rigatoni—pasta is pasta. The sauce doesn’t discriminate.
What to Serve with Rattlesnake Pasta?
If you’re going all in, why not?
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Garlic bread: Because more carbs are always a good choice.
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Crispy side salad: Something with crunch and acid to balance all that creamy cheese.
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Wine: A chilled white or even a light red works beautifully. Or just a cold beer. You do you.
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Netflix and stretchy pants: Technically not food, but highly recommended.
Frequently Asked Questions:
Wait, is there actual rattlesnake in this?
No. It’s just the name. The jalapeños give it the “bite.” No reptiles harmed.
Can I make it ahead of time?
Yep. Just keep the pasta separate if you’re storing it longer than a few hours—less sogginess.
Best reheat method?
Stovetop with a little milk = magic. But the microwave with love and supervision works too.
So yeah—this is Rattlesnake Pasta. It’s spicy, cheesy, saucy, and surprisingly easy for how much flavor it punches out. Whether you’re cooking for friends, family, or just your own hungry self on a Tuesday night, this dish always delivers.
If you make it, let me know how it goes. Share your version, your swaps, your kitchen disasters—I want it all. Food is meant to be shared, and so are the stories behind it.
Catch ya in the comments… or maybe over a bowl of this pasta.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Rattlesnake Pasta
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breast, cubed
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- ½ tablespoon Italian seasoning
For the Pasta:
- 1 lb penne pasta
For the Sauce:
- 4 tablespoons unsalted butter
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- 1 tablespoon salt
- ¾ teaspoon white pepper
- 2 cups whole milk
- 1 cup half-and-half
- ¾ cup grated Parmesan cheese
- 8 oz grated Colby cheese
- 3 fresh jalapeño peppers thinly sliced
Instructions
Prepare the Chicken:
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced garlic and Italian seasoning, stirring for approximately one minute until aromatic. Add the cubed chicken and cook thoroughly until it is golden on the outside and no longer pink inside. Remove from heat and set aside.
Cook the Pasta:
- In a separate pot, bring salted water to a boil. Cook the penne pasta according to package instructions, removing it just before reaching al dente texture. Drain and set aside.
Begin the Sauce Base:
- Using the same skillet in which the chicken was cooked, melt 4 tablespoons of butter over medium heat. Add the garlic and sauté for 30 seconds, being careful not to brown it. Add the flour, salt, and white pepper simultaneously. Stir continuously to form a roux, and cook for approximately 2 minutes.
Incorporate Dairy:
- Slowly pour in the milk and half-and-half while whisking constantly to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon—this typically takes 5–6 minutes.
Add Cheese and Combine:
- Reduce heat to low and add the grated Parmesan and Colby cheese. Stir until both cheeses have melted completely and the sauce is smooth. Return the cooked chicken to the skillet and add the sliced jalapeños. Stir to incorporate.
Finish the Dish:
- Add the drained pasta to the sauce, stirring gently to ensure even coating. Serve immediately while hot.
Notes
- Substitute the penne pasta with a gluten-free pasta variety of your choice (e.g., brown rice or chickpea-based pasta).
- Replace all-purpose flour in the sauce with a 1:1 gluten-free flour blend designed for thickening (such as one containing xanthan gum or rice flour).
- Always check labels on cheese and seasoning blends to ensure they are certified gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
