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Spicy Rattlesnake Pasta

Print Recipe
Total Time 30 minutes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 12 oz fettuccine or penne pasta
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 1 small onion finely chopped
  • 2 jalapenos sliced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional for extra spice
  • ½ teaspoon salt

Instructions
 

  • Season the chicken breasts with salt, black pepper, paprika, and cayenne pepper.
  • Heat olive oil in a large pan over medium heat. Add the chicken and cook for 5-6 minutes on each side until golden brown and fully cooked.
  • Remove the chicken from the pan, let it rest for a few minutes, then slice it into thin strips.
  • Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
  • In the same pan used for the chicken, melt the butter over medium heat.
  • Add the minced garlic and chopped onion, sautéing for 2 minutes until fragrant.
  • Stir in the sliced jalapenos and cook for another minute.
  • Pour in the heavy cream and milk, stirring continuously.
  • Gradually add the Parmesan cheese, allowing it to melt into a smooth, creamy consistency.
  • Season with Italian seasoning, red pepper flakes (if using), salt, and black pepper.
  • Add the cooked pasta to the sauce and toss until evenly coated.
  • Stir in the sliced chicken and let it warm for another minute.
  • Serve hot, garnished with extra Parmesan and jalapeno slices for an extra kick.