Pizzeria Uno's Rattlesnake Pasta

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2 skinless, boneless chicken breast halves, cut
into cubes
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon Italian seasoning

1 pound penne pasta

4 tablespoons butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
2 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
4 oz. jar jalapeno peppers (in juice), sliced


In a large skillet over medium heat combine chicken, 2 tablespoons
butter, garlic and Italian seasoning. Cook until chicken is no longer
pink inside. Remove from skillet and set aside.

Cook pasta for 8 to 10 minutes; drain.

Meanwhile, start making a roux: Melt 4 tablespoons butter in the skillet. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Add jalapeno peppers and stir in chicken. Add alfredo mixture to cooked penne pasta and serve.

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