Creamy Rattlesnake Pasta
A delightful dish combining rich, creamy Alfredo sauce with spicy jalapeños and tender chicken, perfect for weeknight dinners or special gatherings.
Ingredients
Main Protein
- 1 pound chicken breast (diced) Cut into bite-sized pieces. Other options: shrimp or tofu.
Starch/Pasta
- 2 cups linguine pasta Cook according to package instructions until al dente.
Seasoning/Spice Blend
- 1-2 pieces jalapeños (sliced) Adjust the amount based on your desired spice level.
- salt and pepper to taste
Liquids/Dairy
- 1 cup heavy cream Full-fat options enhance richness.
- 1 cup Alfredo sauce Prevent boiling to avoid curdling.
Aromatics & Vegetables
- chopped cilantro Fresh herbs are recommended for best flavor.
Optional Finishing Ingredients
- 1 cup shredded cheese (Monterey Jack or Pepper Jack) Add at the end for a gooey finish.
Cooking Oil
- 2 tablespoons olive oil For sautéing the chicken.
Instructions
Preparation
- Start by boiling a large pot of salted water. Add 2 cups of linguine pasta and cook according to package directions until al dente, roughly 8-10 minutes. Drain and set aside, reserving a little pasta water.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of diced chicken breast and season with salt and pepper. Cook until golden brown and fully cooked, about 5-7 minutes.
- Once the chicken is cooked, add 1-2 sliced jalapeños to the skillet. Sauté for an additional 2-3 minutes until they soften slightly.
Cooking
- Pour in 1 cup of heavy cream and 1 cup of Alfredo sauce into the skillet. Stir well to combine, bringing the mixture to a gentle simmer.
- Toss the cooked linguine into the creamy sauce, combining everything well. Add reserved pasta water if the sauce seems too thick.
- Stir in 1 cup of shredded cheese and allow it to melt completely into the sauce.
- Remove from heat and garnish with freshly chopped cilantro. Serve immediately.
Notes
For an extra flavor boost, try adding a splash of lime juice before serving. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.