I’m not exactly sure where the name Rattlesnake Pasta came from, 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 to the sauce gives this dish its snake-like bite, while red bell peppers provide a sweet crunch and Parmesan cheese adds plenty of flavor to every forkful.
This one-pot version of a restaurant favorite comes together quickly and is highly customizable. Use Italian pasta instead of pan, replace some or all of the cheddar cheese with Gruyère or Asiago, or add some extra spice by sprinkling in some. Cajun spice. You can even stir in corn or black beans to spice up this dinner.
Tips and tricks for making this pasta
- Be sure to stir your pasta frequently while cooking to ensure that it cooks evenly and isn’t lumpy or sticking to the bottom of the pot.
- Heavy pots like a Dutch oven are best for one-pot pasta dishes. They retain heat more evenly and prevent scorching, which can be easy to do in this type of creamy pasta.
- Refrigerate leftovers in an airtight container for up to 2 days. Reheat them gently in the microwave in 10 to 15 second intervals. Alternatively, reheat leftovers on the stove, adding additional stock as needed to loosen the pasta.
More copycat recipes to try.
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- 1 Tablespoon Olive oil
- 2 Tablespoons cut off Pickled jalapenosplus extra slices for serving
- 1 big Clove garlicfinely chopped
- 1 Pound Boneless, skinless chicken breastcut into bite-sized pieces.
- 12 Ounce dry Drink pasta
- 4 Cup Unsalted Chicken Stock
- 1 big Red bell peppersliced (approx 1 1/2 Cup)
- 1/2 Cup Heavy whipping cream
- 1 1/4 Tea spoons Kosher saltand more to taste
- 1 1/2 Cup (6 Ounce) Shredded Parmesan cheesePlus more to serve
- 1/2 Cup (2 Ounce) Shredded cheddar cheesedivision
- hot sauce, Optional (for service)
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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.
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Cook the Chicken and Pasta:
Stir in chicken, pasta and chicken stock. Bring to a boil and simmer, uncovered and stirring occasionally, for 4 minutes.
Reduce the heat to medium-low, cover, and simmer, stirring often, until the pasta remains slightly liquid in the bottom of the Dutch oven, 10 to 12 minutes.
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Make the sauce:
Add the bell pepper, cream, and salt and stir until combined.
Remove the pot from the heat. Gradually add the Parmesan in 2 or 3 increments, stirring until smooth before adding more cheese. Add 1/4 cup of cheddar cheese and stir until smooth. Season to taste with additional salt.
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Serve garnished with:
Divide pasta among 4 shallow serving bowls and top evenly with remaining 1/4 cup cheddar cheese. Drizzle with hot sauce, if desired, and top with more Parmesan and jalapeños. Serve immediately.
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| Nutrition facts (per serving) | |
|---|---|
| 666 | Calories |
| 35 grams | thick |
| 38 grams | Carbohydrates |
| 49 grams | Protein |
| Nutrition facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 666 |
| % Daily Value* | |
| 35 grams | 45% |
| Saturated fat 18 grams | 88% |
| 160 mg | 53% |
| 1405 mg | 61% |
| 38 grams | 14% |
| Dietary fiber 2 g | 8% |
| Total sugar 4g | |
| 49 grams | |
| Vitamin C 88 mg | 440% |
| Calcium 512 mg | 39% |
| Iron 3 mg | 15% |
| Potassium 484 mg | 10% |
| *% Daily Value (DV) tells you how much of the nutrients in a serving of food contribute to your daily intake. 2,000 calories per day is used for general nutritional advice. | |
Nutrition information is calculated using the ingredient database and should be considered an estimate. In cases where multiple ingredient substitutions are given, the first listed nutrient is counted. Garnishes and optional ingredients are not included.