I made a copycat version of 54th Street’s Rattlesnake Pasta, and it turned out even better than I expected.
The creamy sauce with just the right amount of heat, paired with tender chicken and pasta, makes every bite bold and comforting at the same time.
I love how the spice sneaks in without being overpowering, giving the dish a little kick that keeps you coming back for more.
For me, it’s one of those meals that feels restaurant-worthy but is still simple enough to make at home whenever the craving hits.
Why You’ll Love This Recipe
This pasta is spicy, creamy, and absolutely loaded with flavor. You get the rich comfort of Alfredo sauce, the kick of Cajun seasoning, juicy chicken, and perfectly coated pasta all in one dish. It’s an easy one-pan meal that feels indulgent but comes together quickly.
Plus, it’s completely customizable — tone down the spice for the kids or crank it up with extra jalapeños if you like to walk on the wild side!
What You’ll Need
For the Pasta
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons Cajun seasoning
- Salt and pepper, to taste
For the Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon flour
- 1½ cups heavy cream
- ½ cup whole milk
- ¾ cup grated Parmesan cheese
- ¼ teaspoon crushed red pepper flakes (optional)
- 1–2 tablespoons pickled jalapeños, chopped (plus more for topping)
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
Optional Garnishes
- Fresh parsley
- Extra Parmesan
- Garlic bread on the side
Pro Tips
- Pound your chicken breasts evenly so they cook quickly and stay juicy.
- Cook pasta just al dente — it will absorb more flavor when tossed with the sauce.
- Use freshly grated Parmesan for the smoothest sauce.
- Adjust heat level: more jalapeños = more kick!
- Reserve some pasta water to loosen the sauce if needed.
Tools You’ll Need
- Large skillet or sauté pan
- Medium pot (for pasta)
- Whisk
- Tongs or spatula
- Knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
- Protein options: Swap chicken for shrimp, steak, or grilled tofu.
- Dairy-free version: Use plant-based cream and cheese substitutes.
- More veggies: Add sautéed mushrooms, bell peppers, or spinach.
- Less heat: Skip the jalapeños and reduce Cajun seasoning to taste.
- Gluten-free: Use gluten-free pasta and a GF flour for thickening the sauce.
Make Ahead Tips
You can prep the sauce and chicken ahead of time — store separately in airtight containers in the fridge for up to 2 days.
Just reheat gently before tossing with freshly cooked pasta. This dish doesn’t freeze well due to the cream-based sauce, but leftovers keep well in the fridge.
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
2. Season and Cook the Chicken
Pat chicken dry and season both sides with Cajun seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken 4–5 minutes per side, or until fully cooked. Remove from skillet and let rest.
3. Make the Sauce
In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute. Sprinkle in flour and whisk for 30 seconds to form a roux. Slowly whisk in cream and milk. Add Cajun seasoning, red pepper flakes, and jalapeños. Simmer until slightly thickened, about 3–4 minutes.
4. Add Cheese and Combine
Whisk in the Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed. Add cooked pasta to the sauce and toss to coat. Add reserved pasta water a splash at a time if needed for a silkier texture.
5. Slice Chicken and Serve
Slice the cooked chicken into strips and place on top of the pasta. Garnish with fresh parsley, extra jalapeños, and more Parmesan if desired. Serve hot with garlic bread on the side.
Leftovers and Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of milk or cream to revive the sauce. Avoid microwaving for too long, as the cream sauce can separate.
Recipe FAQs
Can I make this less spicy for kids?
Yes! Reduce or skip the jalapeños and use mild Cajun seasoning. You can also add a splash of milk to tone down the spice.
What if I don’t have penne?
No problem — rotini, rigatoni, or fettuccine work great too.
Is this the exact 54th Street recipe?
This is a homemade copycat — it’s very close in flavor and style, but made with easy ingredients you can find anywhere.
Can I freeze leftovers?
Cream sauces don’t freeze well — best to enjoy within 2–3 days from the fridge.
Creamy, Spicy, and Seriously Satisfying
This copycat Rattlesnake Pasta is everything you love about the 54th Street original — rich, bold, and full of flavor — but made at home with pantry ingredients and just one pan.
It’s comfort food with a Cajun twist, and perfect for spicing up your pasta night.