Uno’s Rattlesnake Pasta: A Culinary Adventure at Home

I remember the first time I tried Rattlesnake Pasta. It was at a Pizzeria Uno in Chicago, years ago. The creamy, spicy sauce clinging to the perfectly cooked penne, the tender chicken, and those vibrant jalapenos…it was a flavor explosion that I’ve been chasing ever since. While I can’t always hop on a plane for a taste of the original, this copycat recipe brings those memories flooding back with every bite.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Dietary Type: Not specified

Ingredients

• For the Chicken:
  • 1 lb boneless, skinless chicken breast, cubed
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • ½ tablespoon Italian seasoning
• For the Pasta:
  • 1 lb penne pasta
• For the Sauce:
  • 4 tablespoons butter
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 tablespoon salt
  • ¾ teaspoon white pepper
  • 2 cups milk
  • 1 cup half-and-half
  • ¾ cup parmesan cheese, grated
  • 8 ounces colby cheese, grated
  • 3 jalapeno peppers, sliced

Equipment Needed

• Large skillet
• Large pot for pasta
• Colander
• Whisk
• Wooden spoon or spatula

Instructions

1. Prepare the Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and Italian seasoning and cook for about 1 minute, until fragrant. Add the cubed chicken breast and cook until fully cooked through, with no pink remaining inside. This typically takes about 7-10 minutes, depending on the size of the cubes. Remove the cooked chicken from the skillet and set aside.

2. Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Add the 1 pound of penne pasta and cook according to package directions, but remove it from the water just shy of al dente. You want it slightly undercooked, as it will continue to cook in the sauce. Drain the pasta well, reserving about ½ cup of the pasta water.

3. Create the Roux: In the same skillet used for the chicken (no need to wash it, those leftover chicken bits add flavor!), melt 4 tablespoons of butter over medium heat. Add the remaining 2 minced garlic cloves and cook for about 30 seconds, until fragrant.

4. Build the Sauce: Add the flour, salt, and white pepper all at once to the melted butter and garlic. This creates a roux, the foundation of the creamy sauce. Stir constantly with a whisk or wooden spoon and cook for about 2 minutes, ensuring the flour is fully incorporated and the mixture is smooth.

5. Add the Liquids: Gradually add the 2 cups of milk and 1 cup of half-and-half to the roux, stirring constantly to prevent lumps from forming. Continue stirring until the sauce is smooth and thickened, about 5-6 minutes. The sauce should be thick enough to coat the back of a spoon. If the sauce becomes too thick, add a splash of the reserved pasta water to thin it out.

6. Melt the Cheeses: Reduce the heat to low and add the ¾ cup of grated parmesan cheese and 8 ounces of grated colby cheese to the sauce. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy. Be careful not to overheat the sauce at this stage, as it can cause the cheese to separate and become grainy.

7. Combine and Serve: Stir the cooked chicken and sliced jalapeno peppers into the cheese sauce. Then, add the drained penne pasta and toss gently to coat all the pasta evenly with the sauce. Cook for another 2-3 minutes to allow the pasta to finish cooking and absorb the flavors of the sauce. Serve immediately.

Expert Tips & Tricks

• Adjust the Spice: The amount of jalapeno peppers can be adjusted to your preference. For a milder dish, remove the seeds and membranes from the jalapenos before slicing. For extra heat, add a pinch of red pepper flakes to the sauce.
• Cheese Choices: While the recipe calls for Colby and Parmesan, you can experiment with other cheeses. Monterey Jack, pepper jack, or even a sharp cheddar would work well. Avoid using pre-shredded cheese, as it contains cellulose that can prevent it from melting smoothly.
• Make-Ahead Tip: The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently, before adding the chicken and pasta.
• Don’t Overcook the Pasta: Remember to remove the pasta from the boiling water slightly before it’s fully cooked. This will prevent it from becoming mushy when it’s added to the sauce.
• Fresh Herbs: Add a sprinkle of fresh cilantro or parsley for garnish for added freshness and flavor.

Serving & Storage Suggestions

Serve the Rattlesnake Pasta immediately for the best flavor and texture. Garnish with extra sliced jalapenos, a sprinkle of grated parmesan cheese, or fresh cilantro. It pairs well with a side salad and garlic bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overheat it. The sauce may separate slightly upon reheating, but it will still be delicious. Freezing is not recommended as the sauce may become grainy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	834.5 kcal	N/A
Calories from Fat	391 g	47%
Total Fat	43.5 g	66%
Saturated Fat	24.1 g	120%
Cholesterol	152.2 mg	50%
Sodium	1791 mg	74%
Total Carbohydrate	72.3 g	24%
Dietary Fiber	8.8 g	35%
Sugars	0.7 g	2%
Protein	40 g	79%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Substitute the chicken with sliced mushrooms, black beans, or crumbled vegetarian sausage.
• Gluten-Free: Use gluten-free penne pasta and ensure the flour used for the roux is a gluten-free blend.
• Dairy-Free: Substitute the milk and half-and-half with a combination of coconut milk and cashew cream. Use a dairy-free Parmesan alternative.
• Spicier Version: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce for an extra kick.
• Smoked Chicken: Use smoked chicken for a deeper flavor profile.
• Different Vegetables: Add diced bell peppers, onions, or corn for added nutrients and texture.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded cheese instead of grating it myself?
A: While you can, pre-shredded cheese often contains cellulose that can prevent it from melting smoothly. Grating your own cheese will result in a creamier sauce.

Q: How can I prevent the sauce from becoming too thick?
A: Add a splash of milk, half-and-half, or reserved pasta water to thin out the sauce if it becomes too thick.

Q: Can I make this dish ahead of time?
A: Yes, the sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat gently before adding the chicken and pasta.

Q: What’s the best way to reheat leftovers?
A: Gently warm the pasta in a skillet over low heat, adding a splash of milk or water if needed. You can also microwave it, but be careful not to overheat it.

Q: Can I freeze this dish?
A: Freezing is not recommended, as the sauce may become grainy upon thawing.

Final Thoughts

This Uno’s Rattlesnake Pasta copycat recipe is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a special occasion. Don’t be afraid to adjust the ingredients and spices to your liking, and make it your own culinary masterpiece. Gather your loved ones, prepare this unforgettable dish, and enjoy a delicious taste of comfort and spice. Let me know what you think, and share your own variations! Pair it with a crisp Sauvignon Blanc for a truly memorable meal.