I love how this recipe balances spicy and creamy elements while staying simple enough for a busy night. The Cajun seasoning brings warmth and depth, while the cream and cheese smooth out the heat. Whether I go with juicy shrimp, pan-seared chicken, or even a vegetarian twist using mushrooms or tofu, it always hits the spot. Plus, it’s easy to adjust the spice level to match my mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces penne pasta (cooked until al dente)
1 pound chicken or shrimp (or substitute with mushrooms, zucchini, or tofu for a vegetarian option)
2 tablespoons Cajun seasoning (adjust based on heat preference)
1 cup cream (use plant-based cream for vegan option)
1/2 cup cheese (optional; Parmesan, Monterey Jack, or cheddar work well)
1 cup bell peppers (any variety)
1 teaspoon red pepper flakes or jalapeños (adjust based on heat preference)
Directions
I start by boiling a large pot of salted water, then cook the penne pasta according to the package instructions until al dente (usually about 10-12 minutes). Once done, I drain it and set it aside, saving a bit of the pasta water just in case.
While the pasta cooks, I heat a large skillet over medium heat with a drizzle of olive oil. I add the chicken or shrimp and sauté for about 5-7 minutes until golden and cooked through. Then I remove it from the skillet and keep it warm.
In the same skillet, I reduce the heat and add the Cajun seasoning, stirring it for about 30 seconds to release its flavors.
I pour in the cream and stir it in, letting it simmer for 2-3 minutes until it thickens. If I want a richer sauce, I stir in the cheese until it melts.
I return the pasta and cooked protein to the skillet, tossing everything together for about 2 minutes. Then I add the chopped bell peppers and let it all heat through.
If the sauce feels too thick, I add a splash of the reserved pasta water. I finish by adjusting the seasoning to taste and serve it hot, optionally garnished with more cheese or fresh herbs.
Servings and timing
This recipe makes 4 hearty servings and takes just 30 minutes from start to finish. It’s ideal for a quick family dinner or even a last-minute gathering.
Variations
I sometimes swap chicken or shrimp for sautéed mushrooms, zucchini, or tofu to keep it vegetarian. For a vegan version, I go with plant-based cream and skip the cheese or use a vegan alternative. If I want to amp up the heat, I add sliced jalapeños or extra red pepper flakes, and for a smoky twist, I’ve tried smoked paprika along with the Cajun seasoning.
Storage/Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of cream or water to loosen the sauce. The microwave works too—just heat in 30-second intervals, stirring in between.
FAQs
What makes it “Rattlesnake” pasta?
The name usually refers to the spicy “bite” from the Cajun seasoning and peppers, not the actual use of rattlesnake meat. It’s all about the heat.
Can I make this dish less spicy?
Yes, I reduce the Cajun seasoning or skip the red pepper flakes for a milder version. The cream also helps mellow the heat.
Is there a vegan version?
Absolutely. I substitute the chicken or shrimp with tofu or vegetables, use plant-based cream, and skip the cheese or use a dairy-free alternative.
Can I use a different pasta shape?
Definitely. While penne is classic, I’ve used fettuccine, rotini, and even spaghetti. The key is to choose a pasta that holds the sauce well.
What cheese works best?
I usually go for Parmesan for sharpness, but Monterey Jack and cheddar also melt nicely and add a creamy richness.
Conclusion
Spicy Rattlesnake Pasta is one of those comforting dishes I turn to when I want something satisfying, flavorful, and fast. With its creamy Cajun sauce, tender protein, and customizable spice level, it never disappoints. Whether I’m feeding a crowd or just want to treat myself, this dish brings the heat and the comfort in every bite.
Bold, creamy, and bursting with Cajun flavor, this quick rattlesnake pasta brings spicy comfort to your dinner table in just 30 minutes.
Author:Sarah
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stovetop
Cuisine:Cajun / American
Diet:Vegan
Ingredients
8 ounces penne pasta (cooked until al dente)
1 pound chicken or shrimp
Substitutions: mushrooms, zucchini, or tofu for vegetarian
2 tablespoons Cajun seasoning (adjust to taste)
1 cup cream
Vegan option: plant-based cream
½ cup cheese (optional)
Parmesan, Monterey Jack, or cheddar
1 cup bell peppers (any variety, sliced)
1 teaspoon red pepper flakes or jalapeños (adjust heat)
Olive oil (for cooking)
Salt (for pasta water)
Instructions
Bring a large pot of salted water to a rolling boil. Cook penne pasta according to package directions until al dente (about 10–12 minutes). Drain, reserving ¼ cup of pasta water.
Heat a large skillet over medium heat with a drizzle of olive oil. Add chicken or shrimp and sauté for 5–7 minutes until fully cooked and lightly golden. Remove and set aside.
Reduce heat to low. In the same skillet, add Cajun seasoning and stir for 30 seconds until fragrant.
Pour in the cream and simmer for 2–3 minutes until slightly thickened. Stir in cheese if using, until melted and smooth.
Add cooked pasta and protein back to the skillet. Toss to coat evenly, then add bell peppers and cook for 1–2 minutes.
Adjust seasoning and heat level. If the sauce is too thick, add reserved pasta water a little at a time.
Serve hot, garnished with extra cheese or fresh herbs if desired.
Notes
For extra heat, increase Cajun seasoning or add more red pepper flakes.
Shrimp cooks faster than chicken—avoid overcooking.
Bell peppers can be sautéed longer if you prefer them softer.
This dish reheats well with a splash of cream or milk.
