Rattlesnake Pasta (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
2 tablespoons chopped pickled jalapeños, plus extra slices for serving
03 -
1 large clove garlic, finely chopped
04 -
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
05 -
12 ounces dried penne pasta
06 -
4 cups unsalted chicken stock
07 -
1 large red bell pepper, chopped (about 1 1/2 cups)
08 -
1/2 cup heavy whipping cream
09 -
1 1/4 teaspoons kosher salt, plus more to taste
10 -
1 1/2 cups (6 ounces) grated Parmesan cheese, plus more for serving
11 -
1/2 cup (2 ounces) shredded cheddar cheese, divided
12 -
Hot sauce, optional (for serving)
# Instructions:
01 -
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Add the jalapeños and garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
02 -
Stir in the chicken, pasta, and chicken stock. Bring to a boil and cook, uncovered and stirring occasionally, for 4 minutes. Reduce the heat to medium-low, cover, and simmer, stirring often, until the pasta is al dente with a bit of liquid left at the bottom of the Dutch oven, 10 to 12 minutes.
03 -
Uncover and stir in the bell pepper, cream, and salt until combined. Remove the pot from the heat. Gradually add the Parmesan in 2 or 3 additions, stirring until smooth before adding more cheese. Add 1/4 cup of the cheddar cheese and stir until smooth. Season to taste with additional salt.
04 -
Divide the pasta among 4 shallow serving bowls and top evenly with the remaining 1/4 cup cheddar cheese. Drizzle with hot sauce, if desired, and top with more Parmesan and jalapeños. Serve immediately.
# Notes:
01 -
This spicy pasta dish combines creamy cheese sauce with jalapeños for a kick of heat.