There’s something irresistible about that first bite of creamy, spicy pasta—the kind that wakes up your taste buds and feels like a party in every forkful. This Rattlesnake Pasta takes everything you love about Cajun cooking—heat, heartiness, and cream—and brings it home in one skillet.
If you enjoy bold, creamy pasta with a smoky edge, you’ll love my Chicken Chipotle Pasta, another easy one-pan dinner full of zesty flavor.
Table of Contents
Why you’ll love this Rattlesnake Pasta
This pasta is restaurant-quality comfort with minimal effort.
- Creamy Cajun flavor with just the right heat
- One skillet, easy cleanup
- Customizable—use chicken or shrimp
- Perfect for weeknight dinners or casual gatherings
- A fun twist on traditional Alfredo
Every bite hits that balance of creamy, spicy, and smoky—a real crowd-pleaser.
Ingredients you’ll need For Rattlesnake Pasta
Main Ingredients
- 12 oz penne pasta – cooked al dente for the perfect texture
- 1 lb chicken breast or shrimp – thinly sliced or deveined for fast cooking
- 2 tbsp olive oil – for searing and adding depth
- 1 tbsp butter – gives the sauce its rich, silky finish
- 1 red bell pepper, thinly sliced – adds sweetness and color
- 1 green bell pepper, thinly sliced – brings balance and freshness
- 3 cloves garlic, minced – foundation of flavor
- 2 tsp Cajun seasoning – smoky, spicy core of the dish
- ½ tsp smoked paprika – adds that Southern warmth
- ½ tsp red pepper flakes – the “rattlesnake bite”
For the Sauce
- 1 ½ cups heavy cream – luscious, velvety base
- ½ cup grated Parmesan cheese – creamy saltiness
- Salt and pepper – to taste
Optional Add-Ins
- ¼ tsp cayenne pepper – extra kick for spice lovers
- Fresh parsley or cilantro – herby freshness
- Juice of ½ lime – brightness to cut through the cream
- ½ cup reserved pasta water – adjust consistency
If you love creamy pastas with depth, you’ll also enjoy my Spicy Garlic Butter Chicken Tortellini. It shares that same flavor punch in every bite.
Step-by-step instructions
- Cook the pasta.
- Bring a large pot of salted water to a boil and cook penne until al dente. Drain, reserving ½ cup of pasta water.
- Bring a large pot of salted water to a boil and cook penne until al dente. Drain, reserving ½ cup of pasta water.
- Sear the chicken or shrimp.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken or shrimp, season with Cajun spice, salt, and pepper. Cook 4–5 minutes until golden and cooked through. Remove and set aside.
- Sauté the vegetables.
- In the same pan, add butter, peppers, and garlic.
- Sauté until softened and fragrant, about 4 minutes.
- Make the sauce.
- Lower heat to medium. Pour in heavy cream and add Cajun seasoning, paprika, and red pepper flakes.
- Stir continuously until it begins to thicken.
- Add Parmesan and adjust.
- Stir in Parmesan until melted. Add pasta water gradually until the sauce coats a spoon.
- Stir in Parmesan until melted. Add pasta water gradually until the sauce coats a spoon.
- Combine everything.
- Toss cooked pasta and chicken (or shrimp) back into the skillet.
- Mix well until fully coated. Add lime juice and taste for salt and spice.
- Garnish and serve.
- Sprinkle fresh parsley or cilantro and serve hot.
Quick Reminders:
- Avoid boiling the cream—keep it on a gentle simmer.
- Cajun seasoning blends can vary—start mild and build heat gradually.
- A squeeze of lime right before serving brightens the whole dish.
For an elegant seafood twist, try my Lobster Bucatini, another luxurious pasta that’s surprisingly easy to make.
Expert tips for success
- Use freshly grated Parmesan—it melts better and keeps the sauce smooth.
- Reserve pasta water—it’s the secret to a silky sauce.
- Want to lighten it up? Substitute half-and-half for heavy cream.
- For extra Cajun flair, add a pinch of thyme or smoked paprika.
- Toss, don’t stir—it helps the sauce cling beautifully to the pasta.
Serving suggestions
Pair your Rattlesnake Pasta with:
- Garlic bread or warm sourdough
- A crisp side salad with citrus vinaigrette
- Grilled asparagus or roasted broccoli
- Sweet iced tea or sparkling water with lemon
Storing and reheating
How to store:
- Cool completely before refrigerating.
- Store in an airtight container for up to 3 days.
- For longer storage, freeze for up to 2 months.
How to reheat:
- Warm gently on the stovetop over low heat.
- Add a splash of milk or broth to loosen the sauce.
- Microwave in 30-second bursts, stirring between intervals.
The sauce will stay creamy and flavorful with a little patience and moisture.
Nutrition facts (per serving)
- Calories: 640
- Protein: 41g
- Carbohydrates: 42g
- Fat: 32g
- Saturated Fat: 16g
- Fiber: 4g
- Sugar: 6g
- Sodium: 910mg
- Calcium: 320mg
- Iron: 15% DV
Frequently asked questions
Can I make this pasta less spicy?
Yes! Start with half the Cajun seasoning and omit the red pepper flakes.
Can I use shrimp and chicken together?
Absolutely—just cook shrimp separately and add it at the end to prevent overcooking.
What pasta works best?
Penne holds sauce beautifully, but rigatoni or fettuccine are great options.
Final thoughts
This Rattlesnake Pasta hits every note—spicy, creamy, comforting, and full of life. It’s the kind of dinner that brings people to the table fast and leaves them asking for seconds. Whether it’s a quiet night in or a casual dinner with friends, this pasta delivers on both flavor and comfort.
- Bold Cajun flavor in every bite
- Creamy, rich sauce that clings beautifully to pasta
- Simple ingredients, elevated with heart and heat
When you crave something that bites back—in the best way—this Rattlesnake Pasta won’t let you down.
Rattlesnake Pasta
Ingredients
Equipment
Method
- Cook penne pasta in salted boiling water until al dente. Drain and reserve ½ cup pasta water.
- Heat olive oil in a large skillet over medium-high heat. Add chicken or shrimp seasoned with Cajun spice, salt, and pepper. Cook 4–5 minutes until golden. Remove and set aside.
- Add butter, bell peppers, and garlic to the skillet. Sauté about 4 minutes until softened and fragrant.
- Reduce heat to medium. Stir in heavy cream, Cajun seasoning, smoked paprika, and red pepper flakes. Simmer gently to thicken.
- Add Parmesan cheese, stirring until melted. Add reserved pasta water as needed for consistency.
- Return cooked pasta and chicken or shrimp to the skillet. Toss to coat. Add lime juice and adjust seasoning to taste.
- Garnish with parsley or cilantro and serve hot.
Nutrition
Notes
- Red pepper flakes provide the ‘bite’—adjust to taste.
- Lime juice brightens the cream.
- Reserve pasta water to maintain sauce consistency.
- Turkey or chicken used in place of pork sausage where applicable.
- Parmesan should be freshly grated for smooth melting.
