Rattlesnake Pasta is an easy, tasty UNO copycat pasta recipe that’s made with tender seasoned chicken and a creamy spicy garlic cheese sauce! A mouthwatering one-pot meal that has dinner on the table in just 35 minutes!
Save time without sacrificing a good meal by cooking up this Rattlesnake Pasta! The delicious copycat recipe is a creamy jalapeno pasta dish filled with protein and spice! And I promise, there are no actual snakes in the recipe!
Not only is it quick to make with only 10 minutes of prep, but it’s also all made in just one pot! Making the after-dinner kitchen clean-up quick and painless!
All About This Rattlesnake Pasta
Taste: Pasta boiled in salt water until Al dente rests in a bed of savory, creamy asiago cheese sauce with slices of buttery Italian chicken! The garlic jalapeno paste that the sauce is made with gives this pasta dish a tasty kick of heat!
Texture: This easy rattlesnake pasta recipe is filled with tender pasta and moist, juicy chicken! All coated with a creamy sauce that you won’t be able to get enough of!
Increase Or Tame The Heat!
Maybe you saw this recipe and thought, why is it called rattlesnake pasta? No, there isn’t actual rattlesnake meat in this pasta dish!
Instead, the name comes from just being a spicy dish that has a southwestern style from the ingredients and spices used. Thankfully this easy recipe makes it simple to either tame or increase the heat of this dish!
To tame it, make sure to do a good job of removing the seeds from the jalapenos. To cut back even more on the spice level, you can reduce or omit the cayenne pepper.
However, if you love a spicy dish, I’d recommend leaving the seeds in the jalapenos for a big kick of heat!
Tips When Making This Copycat Uno’s Rattlesnake Pasta Recipe
- Chicken Prep – When I begin this recipe, I like to take the chicken out to allow it to sit at room temperature. This way, the cooking time for it shortens while also providing an even cook. In turn, delivering moist, juicy chicken!
- Prepare Cream Sauce Ingredients – To speed up the process, prepare the ingredients for the Asiago cream sauce while the water comes to a boil. While I wait, I crush the garlic cloves, minced jalapenos, peppercorns, and sea salt to form a paste. Then I shred the Asiago cheese and set it aside until I need it.
- Handle Jalapenos With Gloves – I prefer to wear gloves when cutting and working with jalapeño peppers. This way, I don’t accidentally touch my eyes or other sensitive areas with my hands covered in spicy pepper juice. If you don’t have gloves, be sure to thoroughly wash your hands multiple times!
- Rinse The Pasta – Once the pasta has cooked up to Al dente perfection, I run it under cold water. Doing this prevents the pasta from overcooking and from sticking together in one big lump.
- Cover The Pan – When the chicken is cooking, be sure to cover the pan. This traps in the heat and steam, giving us super moist chicken in the end!
Serve this delicious pasta dish with our Easy Garlic Knots!
How To Store Leftovers
Transfer any leftovers into an airtight container once the rattlesnake pasta has completely cooled. Then store it in the fridge to enjoy for up to 3 to 4 days.
What Can I Use If I Don’t Have A Mortar?
If you don’t have a mortar, you can use a Ziploc bag and a meat mallet. A bowl and a muddler could also be used.
Should I Use Fresh Or Canned Jalapenos?
I prefer fresh, but using either will work just fine in this recipe!
Is There Another Type Of Meat That Would Taste Good In This Recipe?
If you don’t love chicken, this dish would also taste great with cooked shrimp!
Can I Still Make This Dish Even If I Don’t Have A Dutch Oven?
Absolutely! You can use a large saucepan or a deep skillet instead. It’d be best for whatever you use to have a cover to be able to trap heat and steam in. However, it’s not necessary.
Chicken & Pasta
- 4 cups water
- 2 teaspoons salt
- 1 lb Cavatappi pasta
- 1 pound boneless skinless chicken breasts
- 2 tablespoons salted butter
- 1 teaspoon minced garlic
- 2 teaspoons Italian seasoning
Spicy Asiago Cream Sauce
- 1 tablespoon minced jalapeños
- 3 garlic cloves
- ½ teaspoon peppercorns
- ½ teaspoon coarse sea salt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 4 ounces Asiago cheese
- ¼ teaspoon cayenne pepper
- 4 ounces cheddar cheese
- 2 Jalapeños seeded and sliced
- I recommend letting the chicken sit out until it is ready to cook. Letting it come slightly to room temp will shorten the cooking time, provide an even cook, and thus maintain moisture, providing a juicy, perfectly cooked chicken breast.
- In a large saucepan or Dutch oven, bring water and salt to a boil.4 cups water, 2 teaspoons salt
- Cut a 2” piece of jalapeño pepper and finely mince it to make about 1 tablespoon of minced jalapeño.1 tablespoon minced jalapeños
- Prepare the cream sauce by adding garlic cloves, minced jalapeños, peppercorns, and sea salt to a mortar and crush into a paste with a pestle. Add olive oil once the peppercorns are mostly broken down, and continue to crush until the peppercorns and salt are pulverized. Set aside. Always wear gloves when handling the jalapeños, or be sure to wash your hands before touching anything, especially your face. It may be easier to crush the garlic cloves slightly before adding them to the mortar. If you do not have a mortar, use a ziplock and meat mallet or a bowl and a muddler.3 garlic cloves, ½ teaspoon peppercorns, ½ teaspoon coarse sea salt, 1 tablespoon extra virgin olive oil
- Grate the Asiago cheese into a bowl and set both aside.4 ounces Asiago cheese
- Add the pasta to the water and boil Al dente according to the package instructions. (About 10 minutes)1 lb Cavatappi pasta
- Use this time to shred the cheddar cheese and jalapeño slices that will be added as a finishing touch.4 ounces cheddar cheese, 2 Jalapeños
- When the pasta is done, pour into a colander and place under running cold water. This helps prevent the pasta from over cooking and will also prevent it from sticking together as the chicken and sauce are prepared. Return the pan to the stovetop over high heat.
- Add the butter to the pan with ½ of the Italian seasoning and the minced garlic. This infuses the butter with the Italian seasoning and garlic. Since the chicken will be cooking in the butter the chicken will soak in these flavors as it comes to temp.2 tablespoons salted butter, 2 teaspoons Italian seasoning, 1 teaspoon minced garlic
- Add the chicken to the pan and sprinkle the remaining Italian seasoning over the top. Cover and cook for 3 minutes. Turn the chicken over and cook for an additional 3 minutes. Covering the pan traps heat and steam inside which speeds up the cooking time and adds moisture to the chicken breast.2 teaspoons Italian seasoning, 1 pound boneless skinless chicken breasts
- Remove the chicken from the pan and place onto a wooden cutting board. Use an upside down mixing bowl to create a dome over the chicken to trap the heat.
- Next, prepare the sauce by adding the garlic jalapeno paste to the pan and sauté for 2 minutes. This releases the flavor of the jalapeño and garlic into the butter providing a savory kick of flavor to the base of the sauce.
- Sprinkle the flour over the pan and stir until combined. Cook for about one minute or until the flour starts to bubble1 tablespoon all-purpose flour
- Slowly incorporate the heavy cream and milk into the sauce. Whisking constantly to prevent lumps.2 cups heavy cream, 1 cup whole milk
- Once the milk and cream are fully incorporated, reduce the heat to low and stir in the shredded asiago cheese and cayenne pepper. Stir until melted, about 1 minute.¼ teaspoon cayenne pepper
- Add the pasta to the cheese sauce and toss to coat. Turn off the heat and cover.
- Thinly slice the chicken breast. Add the chicken, shredded cheddar cheese, and jalapeño slices to the pasta.2 Jalapeños, 4 ounces cheddar cheese
- Savory, creamy asiago cheese sauce has a delicious kick of heat from the garlic jalapeno paste that makes the base of this sauce. Deseed the jalapenos for less of a bite, or keep them in for an extra spicy meal.