Rattlesnake Pasta
A spicy, creamy Cajun pressure cooker pasta with juicy chicken and roasted peppers. Quick, bold, and comforting.
Equipment
- 1 Pressure cooker
- 1 Large skillet
Ingredients
Main ingredients
- 3 Boneless skinless chicken breasts sliced thin
- 2 tablespoons Cajun seasoning for that spicy kick
- 6 teaspoons Kosher salt 2 teaspoons for chicken, 4 more for seasoning
- 3 teaspoons Freshly ground pepper 1 teaspoon for chicken, 2 more for taste
- 6 cloves Garlic minced
- 1 Large red onion diced fine
- 2 Bell peppers 1 red and 1 yellow, roasted and thinly sliced
- 2-3 Jalapeños sliced thin for extra heat
- 4 cups Heavy whipping cream
- 3 cups Monterey Jack cheese
- 6 tablespoons Olive oil 2 tablespoons for chicken, 4 for vegetables
- 3 tablespoons Salted butter for richness
- Lime juice to finish
- Chopped cilantro for freshness
- Red pepper flakes optional for extra heat
- Fettuccine noodles cooked al-dente
Instructions
Instructions
- Slice chicken into strips. Season with Cajun seasoning, salt, and pepper.
- Heat 2 tablespoon olive oil in skillet on medium, cook chicken until browned and cooked through. Remove from pan.
- Add 4 tablespoon olive oil and butter to same skillet. Add diced onions and cook 5 mins until translucent. Stir in garlic for 1 minute more.
- Return chicken to skillet, then stir in roasted peppers and jalapeños. Mix well.
- Add cooked fettuccine noodles and toss everything together to coat in mixture.
- Pour in heavy cream and stir in Monterey Jack cheese. Cook 2-3 minutes on low to thicken the sauce.
- Finish with lime juice, chopped cilantro. Taste and adjust salt and pepper as needed. Serve hot.
Notes
Red pepper flakes add an optional spicy kick. Store leftovers in airtight container and reheat with splash of cream.