Rattlesnake Pasta
This pasta recipe has been a staple in my house growing up. It was a favorite of my grandma’s, so this is a good tribute to that fabulous woman. This fettuccine pasta dish is flavorful and BEYOND with roasted red and yellow peppers, jalapeños, cajun seasoning, fresh lime juice, cilantro, heavy cream and heaps of Monterrey Jack. It’s also pretty easy to make as well!
You’re going to LOVE this!!!!
This recipe features a Hy-Vee Seasons 5 Quart Pan that is super chic, non-stick, and very practical- check that out here.
Rattlesnake Pasta
Yield: 8-10
Ingredients
Chicken
- 3 boneless skinless chicken breast
- 2 tablespoons Cajun seasoning
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons olive oil
Pasta
- 1 lb fettuccine pasta, cooked to al-dente
- 4 tablespoons olive oil
- 3 tablespoons salted butter
- 1 large red onion, diced
- 6 garlic cloves, minced
- 1 large red bell pepper, roasted, peeled, seeded, and thinly sliced
- 1 large yellow bell pepper, roasted, peeled, seeded, and thinly sliced
- 2-3 jalapeños, sliced thinly
- 4 cups heavy whipping cream
- 3 cups freshly grated Monterey Jack Cheese
- 3 tablespoons freshly squeezed lime juice
- 1/2 cup fresh cilantro, chopped
- Kosher salt (about 4 teaspoons in total)
- Black Pepper (about 2 teaspoons in total)
- Red pepper flakes (optional)
Instructions
Chicken Preparation
- In a large bowl, drizzle chicken breasts with 2 tablespoons of oil, Cajun seasoning, salt, and pepper. Rub the seasoning into the chicken and refrigerate until ready to cook. About an hour. Prep, roast the peppers, and cook the pasta while waiting.
Pasta
- Boil fettuccine in salted water until al dente. Before draining, reserve some of the pasta water for later use. Drain and set aside.
Roasted Bell Peppers
- Set your oven to broil, and place a rack to the second highest position. Place whole bell peppers on a baking sheet and roast until the skins are charred, turning about every 6-10 minutes until all sides are charred.
- Place the roasted bell peppers in a ziplock bag for about 15 minutes or until they are cool enough to handle.
- Once cooled, peel off the skins, remove the seeds, and slice into thin strips. Collect the juices and set both peppers and juices aside in a medium bowl.
Rattlesnake Pasta
- Heat 2 tablespoons of olive oil in the Hy-Vee Seasons 5 Quart Everyday pan over high heat. Add the chicken, browning for 3-5 minutes per side. Reduce heat to medium, continue cooking until the internal temperature reaches 165°F, flipping occasionally (about another 5-10 minutes). Remove chicken and set aside.
- In the same pan, add 2 tablespoons of olive oil and 3 tablespoons of salted butter, melting over medium heat. Sauté onions until tender, about 5 minutes. Add garlic and jalapeños, cooking until jalapeños soften, another 5 minutes. Transfer these vegetables to the same bowl with the bell peppers and juices.
- Using the same pan, increase heat to medium high and combine heavy cream and Monterey Jack cheese, bringing to a boil until the sauce thickens enough to coat the back of a spoon, approximately 5 minutes.
- Reduce heat to medium and stir in 1/2 cup chopped cilantro, lime juice, and the bowl of vegetables back into the pan. Season with salt to taste (I added 2 teaspoons of kosher salt). Add the cooked pasta, tossing to coat for about 3 minutes. If the sauce is too thick, thin it out with some of the reserved pasta water.
- Add the chicken back into the pan, and serve. Garnish with additional cilantro and red pepper flakes.
