This Easy Rattlesnake Pasta Is a Comforting Dinner

I’m not quite sure where Rattlesnake Pasta got its name, but what I do know is that this popular dish from Uno Pizzeria & Grill is decadent, creamy, and oh-so-comforting. The addition of jalapeños in the sauce lends this dish its rattlesnake-like bite, while red bell peppers provide sweet crunch and Parmesan cheese gives plenty of savoriness to every forkful.

This one-pot version of the restaurant favorite comes together fast and is quite customizable. Use bowtie pasta instead of penne, replace some or all of the cheddar cheese with Gruyère or Asiago, or spice it up even further by sprinkling in some Cajun seasoning. You could even stir in some corn or black beans to make this dinner even heartier.

Tips and Tricks for Making This Pasta

• Be sure to stir your pasta frequently while cooking to ensure it cooks evenly and doesn’t clump up or stick to the bottom of the pot.
• Heavy pots like Dutch ovens are best for one-pot pasta dishes. They retain heat more evenly and prevent scorching, which can be easy to do in these types of creamy pastas.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently reheat them in the microwave in 10 to 15-second bursts. Alternatively, reheat leftovers on the stovetop, adding additional stock as needed to loosen the pasta.

More Copycat Recipes To Try

• Copycat Olive Garden Fettuccine Alfredo
• Copycat Chipotle Chicken
• Copycat Crunchwrap Supreme
• Copycat Panera Broccoli Cheddar Soup
  

Cook the jalapeños and garlic:

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.

Cook the chicken and pasta:

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.

Make the sauce:

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.

Garnish and serve:

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.

Love the recipe? Leave us stars and a comment below!