Rattlesnake Pasta
Rattlesnake pasta is a creamy, spicy delight that transforms a simple meal into an unforgettable experience. This dish perfectly combines tender chicken, fresh jalapeños, and fettuccine pasta in a rich sauce that tantalizes the taste buds. Ideal for cozy nights or dinner parties, it’s easy to make and sure to impress your guests. With vibrant colors and bold flavors, this rattlesnake pasta will quickly become a favorite at your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 2 fresh jalapeños, sliced (adjust to taste)
- 4 oz cream cheese
- 1 cup low-sodium chicken broth
- 2 green onions, chopped (for garnish)
- ½ cup freshly grated Parmesan cheese
- Cilantro (optional)
Instructions
- Boil salted water in a large pot. Cook fettuccine according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, add olive oil and sauté chicken pieces until golden brown and cooked through (about 5-7 minutes).
- Stir in jalapeños and minced garlic until fragrant (about 1 minute).
- Add chicken broth and cream cheese; stir until melted and combined. Simmer for 3 minutes.
- Toss the cooked fettuccine with the sauce and grated Parmesan until well coated.
- Serve warm, garnished with green onions and cilantro if desired.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520
- Sugar: 3g
- Sodium: 750mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For added flavor, consider using smoked paprika or cayenne pepper. Swap chicken for shrimp or use plant-based alternatives for a vegetarian version. Store leftovers in an airtight container for up to three days; reheat gently on the stove.