If you’ve ever dined at J. Alexander’s Restaurant and twirled a forkful of their famous Rattlesnake Pasta, you know it’s not your average creamy chicken pasta. It’s bold, it’s spicy and downright addictive. Tender chicken, peppers and a creamy velvety Cajun Alfredo Sauce come together to create that signature kick.
Before I retired, I worked for a Title Insurance Company owned by a gentleman with an impressive portfolio. He also happened to own several wineries and restaurants. One of those was J. Alexander’s, a favorite spot where I often entertained clients. With a classy warm ambiance and polished service, it was a great location to mix business with a great meal.
Every time I went, I ordered the same thing, Rattlesnake Pasta. Not your average pasta dish, it had a vibrant personality. Creamy, spicy, and full of bold flavor, it was the kind of meal that didn’t just feed you, it thrilled you. Wanting to prepare it at home, I was surprised how simple it is, with just a few key ingredients and a bit of kitchen organization.
This recipe comes directly from the J. Alexander’s Restaurant for an almost perfect copycat version.
Table of contents
What Is Rattlesnake Pasta?
Rattlesnake pasta is a creamy, spicy, pasta dish named for it’s spicy seasoning not because it contains rattlesnake meat. It’s typically made with a fettuccine or penne style noodles tossed in a Cajun Alfredo Sauce. The recipe I’m featuring is a copycat of J. Alexander Restaurant that contains sliced bell peppers and chicken.
What Makes The J. Alexander Version Different?
- Some versions of Rattlesnake Pasta contain spicy Jalapeno Peppers. J. Alexander restaurant only uses a variety of bell peppers, relying on the spice from the Cajun seasoning to give the pasta a gentler kick of heat.
- And J. Alexander’s uses Tagliatelle pasta rather than fettuccine or penne noodles, offering a more tender pasta experience and a noodle that the creamy Cajun sauce will cling to every strand.
- Their famous wood fired chicken adds a smoky note to the dish, as well as a topping of Smoked Mozzarella cheese.
- They also finish the dish with a squeeze of lime juice to brighten the flavors.
Ingredients You’ll Need
- Heavy Cream: The key ingredient to make a lush creamy Alfredo Sauce. Please don’t try to reduce fat calories by using half and half or milk.
- Bell Peppers: Choose a variety of colors to bring color to the finished dish.
- Red Onion: Red onion, rather than sweet onion brings an additional bite of flavor.
- Lime Juice: Added at the end of the cooking process will brighten flavors.
- Cheese: Parmesan is used to make the Cajun Alfredo Sauce and shredded Smoked Mozzarella is used as a garnish once the dish is plated.
- Tagliatelle Pasta: Tagliatelle is an Italian long flat ribbon shaped egg noodle. Cut thinner than Fettuccine, it’s ideal for creamy sauces as the sauce clings better to the noodle.
- Chicken Breast: Seared and cut in thin strips.
Step by Step Instructions
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
Important Pre–Prep: Slice the bell peppers, dice the garlic, chop the red onion, sear chicken breasts and grate the cheeses. You’ll have everything ready to go for a quick assembly.
- Step 1: Cook The Chicken: Since we don’t have a wood-fired operation like J. Alexander Restaurant, we’ll have to either pan-sear boneless-skinless chicken breast or you can also grill them on an outdoor grill. Once cooled, use a very sharp knife to thin slice.
- Step 2: Build the Cajun Alfredo Sauce: Heat the cream over medium heat. Once simmering, add the parmesan cheese and garlic. Lower heat and simmer for five minutes. In the meantime, cook the tagliatelle pasta and drain.
- Step 3: Add the prepared vegetables to the Alfredo sauce, cook for 2 minutes.
- Step 4: Add the sliced cooked chicken. Sprinkle on the Cajun seasoning and lime juice and stir well until chicken is heated through.
- Step 5: Add in the cooked tagliatelle pasta. Use tongs to turn and mix the pasta into the sauce.
- Step 6: To Plate: Use the tongs to swirl the pasta in the skillet. Grab a good helping and place on your favorite pasta plate. Top with a good hand full of grated Mozzarella, sprinkle with chopped cilantro and eat before it gets cold!
How To Match The Restaurant Flavor and Texture
- No need to pre-cook the vegetables. They’ll partially cook once added to the Cajun Cream Sauce. You’ll end up par-cooked pepper strips with a “just right” little crunch. This step adds to the end texture of the meal.
- Let the chicken rest before slicing. Doing so will allow the juices to redistribute into the meat, keeping the chicken tender and juicy.
- Keep the Cajun Alfredo Sauce at a simmer. If you let it boil, it may break and loose it’s creamy texture.
- Don’t skip that squeeze of lime: Lime is an MVP in the kitchen as it brightens the end flavor.
- Don’t overcook the pasta: Follow package directions for a la dente. Once the tagliatelle is added to the sauce, it will soak up the heat and the sauce. The sauce will cling to the noodles better and the short cook time will soften them a bit.
What To Serve It With
- Side Dish: Rattlesnake pasta is a very hearty main course pasta dish. All you need is a side salad. Take a look at my recipe for Louisiana Sunburst Salad. A recipe from the Palace Cafe in New Orleans, and a perfect salad for this Cajun themed pasta dish.
- Wine Pairing: Whenever we cooked a rich creamy sauce in Culinary School, the choice of wine was full-bodied Chardonnay. It’s buttery flavor compliments the rich sauce. Or a crisp Pinot Grigio for a refreshing balance.
Storage and Reheating
- Refrigerator: Store any leftovers in a air tight container in the refrigerator for up to 4 days.
- Reheat: Important: Gently reheat any leftovers in a saucepan stove top. Don’t try to reheat in the microwave, it will cause the sauce to become oily.
- Freezer: I’m simply not a fan of freezing creamy pasta dishes. The sauce and the pasta textures become compromised.
FAQ
That’s the only piece of the puzzle missing. I don’t have J. Alexander’s recommendation or recipe for Cajun Seasoning. I used Slap Ya Mama and thought it was delicious. It’s readily available at your local grocer. Or you could try this Homemade Cajun Seasoning from Delish.
I use smoked mozzarella in another pasta dish I make regularly, Smoked Mozzarella Pasta Salad. Sometimes it can be hard to find. A good substitute is smoked gouda.
Whether you're chasing that restaurant flavor or just looking to shake up your weeknight pasta routine, this Rattlesnake Pasta recipe brings the spice and soul that turns an ordinary dinner into something unforgettable.
More Popular Creamy Pasta Recipes
And don’t miss my pasta category, you’ll find lots of noodle-y, comfort food recipes, including the most popular on my site for Creamy Chicken Fajita Pasta.
If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.
And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.
Rattlesnake Pasta with Cajun Alfredo Sauce
Ingredients
- 2 boneless skinless chicken breasts cooked and thin sliced
- 8 ounces Tagliatelle Pasta Cooked a la dente
- 16 ounces Heavy whipping cream
- 1 cup Parmesan cheese grated
- 2 teaspoons Cajun seasoning
- 2 Tablespoons Red Onion Diced
- 1 Red bell pepper Julienned (12 pieces)
- 1 Yellow Bell Pepper Julienned (12 pieces)
- 1 Green Bell Pepper Julienned (12 pieces)
- 2 teaspoons Garlic diced
- 2 Tablespoons Fresh lime juice
- 4 Tablespoons Smoked Mozzarella
- 2 Tablespoons Cilantro julienned
Instructions
- Julienne the bell peppers, chop the red onion, dice the garlic and set aside.
- Pan sear or grill chicken breasts until cooked through. Tent the chicken for 10 minutes to let the juices redistribute. Thin slice and keep warm.
- Cook the tagliatelle pasta according to package instructions for a la dente.
- In a skillet, heat the cream over medium heat. Once simmering, add the parmesan cheese and garlic. Lower heat and simmer for five minutes.
- Add the prepared vegetables to the cream sauce, cook for 2-3 minutes then add the sliced chicken. Sprinkle in the Cajun seasoning and lime juice and stir well.
- Add the cooked and drained tagliatelle pasta. Using tongs turn the pasta to coat well with the sauce.
- Divide this between four serving plates. Top with the grated mozzarella cheese and julienned cilantro.
Nutrition
Rattlesnake Pasta with Cajun Alfredo Sauce … it’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I fixed this pasta dish last night and followed the recipe exactly as it was the first time I had made this dish. I have to say it might be the best pasta dish I’ve ever had!
I wouldn’t change a thing.
Thank you so much for another wonderful recipe.
Hi Pat, always good to hear from you. I’m so glad you liked the recipe and I’d have to agree, it’s at the top of the list for creamy pasta dishes.
From #5 in the Instructions:
“Add the prepared vegetables to the cream sauce, cook for e minutes then add the sliced chicken.”
How long do you cook it for?
Hi Marjie and thanks for the heads up on that type. I really appreciate you letting me know. 2 – 3 minutes.
Sounds good and it certainly is a pretty dish. I’ll definitely be trying your recipe.