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–+ servings
Isabella

Spicy Rattlesnake Pasta: Discover This Creamy Delight!

A creamy and spicy pasta dish featuring fettuccine, chicken, and a blend of cheeses, perfect for those who love a kick in their meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
  

  • 8 ounces fettuccine pasta
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast, sliced into thin strips
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper adjust to taste
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup shredded pepper jack cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime

Method
 

  1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced chicken, salt, black pepper, paprika, and cayenne pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  3. Add the minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
  4. Reduce the heat to medium and pour in the heavy cream, stirring to combine. Allow the mixture to simmer for 2-3 minutes until slightly thickened.
  5. Stir in the pepper jack cheese and Parmesan cheese, mixing until melted and smooth.
  6. Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce.
  7. Remove from heat and stir in the chopped cilantro and lime juice.
  8. Serve immediately, garnished with additional cilantro if desired.

Nutrition

Serving: 1servingCalories: 620kcalCarbohydrates: 35gProtein: 42gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 10gCholesterol: 150mgSodium: 800mgFiber: 2gSugar: 2g

Notes

  • For a milder version, reduce the cayenne pepper or substitute with a milder cheese like Monterey Jack.
  • For a vegetarian option, replace the chicken with sautéed bell peppers and mushrooms, and use vegetable broth instead of cream for a lighter sauce.

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