Try this copycat J. Alexander’s Rattlesnake Pasta Recipe, made with a light Alfredo-style sauce that’s full of flavor. The sauce is built from a roux, which keeps it lighter while still silky and creamy. This version is simple to make and reheats well without separating.
Why This Recipe is the Best
We make this Rattlesnake Pasta often. It’s a faithful copycat of the versions you enjoy at places like 54th Street Grill, Uno’s, and Redlands Grill, delivering the same bold, comforting flavors.
This recipe was inspired by other spicy pasta favorites like Cajun Shrimp Pasta and Jerk Chicken Rasta Pasta.
Key Ingredients
Below are the primary ingredients and quick tips to get the best results.
- Boneless skinless chicken breasts – Chicken thighs also work if you prefer darker meat.
- Olive oil – Any neutral oil (vegetable, avocado) is fine.
- Butter – Regular butter gives the best texture for the roux.
- Minced garlic – Fresh minced or jarred minced garlic both work better than garlic powder for this recipe.
- Whole milk – Use whole milk; milk with lower fat won’t produce the same texture. This sauce is a lighter alternative to cream-based Alfredo but needs the richness of whole milk.
- Cajun seasoning – Adjust the amount to taste. Keep in mind some blends are saltier than others, so taste and adjust salt separately if needed.
How to Make Rattlesnake Pasta
Cook the pasta according to package directions while you prepare the sauce and chicken.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1½ pounds cubed chicken breasts and cook until done (internal temperature 165°F), stirring occasionally. While the chicken cooks, finely mince 1 onion. Remove the chicken and set aside.
- Melt 4 tablespoons butter over medium heat. Add the minced onion and 2 teaspoons minced garlic and cook about 5 minutes, stirring occasionally, until softened. Meanwhile, chop 1 green bell pepper, 1 red bell pepper, and slice 3 jalapeños (remove seeds for less heat).
- Sprinkle in 1/3 cup flour and stir to combine. The mixture will clump initially—this is normal; continue stirring to form a roux.
- Add 1 cup of whole milk and whisk until combined. It may look separated at first; keep whisking and repeat by adding the remaining milk one cup at a time until all 4 cups are incorporated and the sauce is mostly smooth apart from the onion pieces.
- Stir in 3 teaspoons Cajun seasoning and 1 teaspoon red chili flakes if you want extra heat. Adjust seasoning to taste; remember some Cajun blends are saltier than others.
- Add the chopped bell peppers and sliced jalapeños. Bring the sauce to a simmer and cook 5 minutes, stirring frequently to prevent scorching. Stir in 1½ cups grated Parmesan until melted, then return the cooked chicken to the pan and fold in the cooked penne pasta. Serve immediately.
Hint: Making the Alfredo sauce from a roux gives the finished dish a smooth, silky texture while keeping it lighter than traditional cream-based sauces. It also reheats without clumping or separating.
Common Mistakes
Be mindful of your Cajun seasoning’s salt content. Some blends are very salty, so start with a spicier, less salty seasoning if you want heat without excess salt. You can always add a little table salt later if needed.
Top tip
Take a couple extra minutes making the roux slowly. The texture of the sauce improves significantly—it’s smoother, creamier, and reheats far better than many Alfredo-style sauces.
Recipe
Best Rattlesnake Pasta
Nicole
Pin Recipe
Equipment
- Large pan or skillet
Ingredients
- 1 pound penne pasta
- 1 Tablespoon olive oil
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- 4 Tablespoons butter
- 1 onion, finely minced
- 2 teaspoons minced garlic (or 4 cloves fresh, finely chopped)
- ⅓ cup flour
- 4 cups whole milk
- 3 teaspoons Cajun seasoning (adjust to taste)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 3 jalapeños, sliced (remove seeds for less heat)
- 1½ cups Parmesan cheese, grated
- 1 teaspoon red chili pepper flakes (optional)
Instructions
- Cook pasta according to package directions while you complete the steps below.
- Cut chicken breasts into 1-inch cubes.
- Heat oil in a large skillet over medium heat. Add chicken and cook until cooked through, stirring occasionally. Remove chicken and set aside.
- Melt butter over medium heat. Add onions and garlic and cook about 5 minutes until softened. While cooking, chop bell peppers and slice jalapeños.
- Add flour to the onion mixture and stir to combine. It will be clumpy at first—this is expected.
- Add 1 cup of milk and stir until combined. Repeat with the remaining milk, one cup at a time, until the sauce is smooth aside from onion pieces.
- Stir in Cajun seasoning and red chili flakes if using. Add the bell peppers and jalapeños, bring to a simmer, and simmer 5 minutes until the sauce thickens.
- Stir in Parmesan until melted. Add the cooked chicken and drained pasta, tossing to combine.
- Serve immediately and enjoy.
Notes
- This recipe uses a roux so the sauce is lighter than traditional Alfredo while remaining smooth and silky. The roux also helps prevent separation when reheating.
- Cajun seasoning varies widely in heat and salt. Season to your desired spice level and add salt separately if needed. If you prefer a spicy dish, avoid very mild Cajun blends that can be overly salty for this recipe.
- Add red chili flakes for extra kick, or omit them for a milder result.
- Jalapeño seeds add significant heat. Leave them in for more spice or remove some or all for milder flavor. Use gloves when handling jalapeños to avoid skin irritation.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. When reheating, stir in 1–4 tablespoons milk until you reach the desired consistency.
- Freeze in an airtight container for up to 2 months. Thaw a few hours before reheating on the stovetop and add milk as needed while warming.
Nutrition
Calories: 509 kcal
What is Rattlesnake Pasta?
Rattlesnake Pasta is a creamy, spicy dish combining chicken, bell peppers, jalapeños, Cajun seasoning, and Parmesan in a smooth, light Alfredo-style sauce. It delivers a pleasant bite of heat and plenty of comforting flavor.
How To Serve
Serve Rattlesnake Pasta with garlic bread or corn bread, or pair it with a green salad, grilled vegetables, corn on the cob, or roasted asparagus for a complete meal.
Variations
- Less Spicy — Remove the jalapeño seeds and reduce the Cajun seasoning. Add salt separately if needed.
- Extra Spicy — Increase chili flakes or substitute serrano peppers and keep the seeds.
- Veggie Lovers — Omit chicken or keep it; add a zucchini, a summer squash, and two large handfuls of spinach when you add the peppers and jalapeños.
- Meat Lovers — Reduce chicken to 1 pound, add 12 ounces cooked shrimp at the end, and 1 pound Andouille sausage cooked with the chicken. You can omit the bell peppers if preferred.
Storage
Refrigerate leftovers in an airtight container up to 5 days. Reheat on the stovetop, stirring in 1–4 tablespoons of milk until you reach the desired consistency.
This dish freezes well for up to 2 months in an airtight container. Thaw partially, then reheat on the stovetop and add milk while warming to restore a smooth texture.