Hey there, fellow food lovers! Today I’m super excited to share one of my absolute favorite pasta recipes that never fails to wow my dinner guests – Spicy Rattlesnake Pasta. Don’t worry, there’s no actual rattlesnake in here! The name comes from the serious kick this dish packs, thanks to a generous helping of red pepper flakes and pepper jack cheese.

I first stumbled upon this recipe when I was looking to spice up (pun intended!) my usual pasta routine, and let me tell you – it’s become a staple in my kitchen ever since. What I love most about it is how versatile it is. You can make it with chicken or shrimp, and it’s ready in just 35 minutes, perfect for those busy weeknights when you still want something impressive.

Here’s what you’ll need to feed four hungry people:

• 12 oz of fettuccine (though any pasta works – I’ve even used penne when that’s all I had!)
• 1 pound of chicken breast, sliced (or shrimp if you’re feeling fancy)
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves of garlic (I always add an extra clove because, well, garlic!)
• 1 cup heavy cream
• 1 cup shredded pepper jack cheese
• 2 tablespoons red pepper flakes (more on this in a minute)
• Salt and pepper to taste
• 2 green onions for garnish

Now, let me walk you through how I make this bad boy:

First, get your pasta going in a pot of well-salted water. Trust me, the salt matters! While that’s cooking, let’s get to the good stuff.

Heat up some olive oil in a big skillet and cook your chicken (or shrimp) until it’s golden brown. I like to season it well with salt and pepper right in the pan. Once it’s done, set it aside – we’ll come back to it.

Here’s where the magic happens: in that same skillet (don’t clean it – those brown bits are flavor gold!), throw in your diced onion and let it get nice and soft. Add the garlic and red pepper flakes – your kitchen should smell amazing right about now!

Pour in the cream and let it simmer for a bit before adding the pepper jack cheese. Keep stirring until it’s all melty and smooth. This is when I usually start tasting and adjusting the heat level. A word of caution from someone who learned the hard way: start with less red pepper flakes than you think you need. You can always add more, but you can’t take it away!

Toss your cooked chicken back in, add your drained pasta, and give everything a good mix. I usually reserve a little pasta water just in case the sauce needs thinning out.

Quick pro tip: if you find yourself with a sauce that’s too spicy (we’ve all been there), a little extra cream or cheese will help tame the heat. And if you’re meal prepping, this reheats beautifully – just add a splash of cream when warming it up.

This dish has become my go-to for date nights and dinner parties. There’s something about serving up a steaming plate of creamy, spicy pasta that just brings people together. I love watching guests take their first bite and seeing their eyes light up at the unexpected heat level!

Remember, cooking should be fun and flexible. Don’t be afraid to make this recipe your own. Sometimes I throw in some sautéed bell peppers or mushrooms, and it’s always delicious. You do you!

So there you have it – my take on Spicy Rattlesnake Pasta. Give it a try, and I’d love to hear how it turns out for you. Just remember: the key to this dish is tasting as you go and adjusting the heat to your liking. Happy cooking, everyone!