Rattlesnake Pasta with Cajun Alfredo Sauce

Rattlesnake Pasta served on a white pasta plate.

Rattlesnake Pasta with Cajun Alfredo Sauce

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.

Course Pasta Recipes

Cuisine Cajun

Prep Time 20

Cook Time 15

resting time for chicken 10

Total Time 45

Servings

Calories 840kcal

Author Lea Ann Brown

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 e 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