I made this pasta the other night when I wanted something cozy, creamy, and just a little bit spicy — and wow, it hit the spot. If you’ve ever had the Rattlesnake Pasta at J. Alexander’s, you already know the vibes: rich Alfredo-style sauce, perfectly cooked chicken, and that little jalapeño kick that makes it unforgettable. This version is homemade, easy, and honestly just as good (if not better).
I love meals like this because they feel a little fancy but come together with everyday ingredients. The whole family got quiet while eating — always a good sign — and I already know it’s going into our regular dinner rotation.
Why You’ll Love This Recipe
If you love spicy comfort food, this pasta is going to become your new favorite. It’s got that creamy Alfredo base with a jalapeño punch, grilled chicken for protein, and fettuccine to pull it all together into one bold, satisfying bowl.
This homemade version of J. Alexander’s classic is easy enough for weeknights but special enough to serve guests. You can adjust the spice level to fit your family’s taste, and the leftovers are just as good the next day — maybe even better.
What You’ll Need
For the chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ½ teaspoon garlic powder
For the pasta & sauce
- 12 oz fettuccine
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2–3 jalapeños, seeded and finely chopped
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups grated parmesan cheese
- ½ teaspoon salt (to taste)
- ½ teaspoon black pepper
- Optional: chopped parsley or more parmesan for topping
Pro Tips
- Grill or pan-sear the chicken ahead of time for a quicker dinner prep.
- Remove jalapeño seeds for a milder heat — or keep them in for that full rattlesnake kick.
- Use freshly grated parmesan for the smoothest, creamiest sauce.
- Don’t overcook the pasta — al dente is best so it holds up in the creamy sauce.
- Toss the pasta in the sauce while hot to help everything cling and coat evenly.
Tools You’ll Need
- Large skillet or sauté pan
- Saucepan (for pasta)
- Tongs or pasta fork
- Cutting board and knife
- Measuring cups and spoons
- Cheese grater
- Serving plates or bowls
Substitutions & Variations
- Protein: Use grilled shrimp or sautéed mushrooms instead of chicken.
- Spice: Swap jalapeños for poblano peppers for a smoky twist, or use crushed red pepper flakes.
- Dairy-free: Use unsweetened coconut cream and a dairy-free cheese alternative.
- Gluten-free: Use gluten-free pasta, just watch the cook time.
- Add veggies: Toss in spinach, roasted red peppers, or zucchini for extra color and nutrition.
Make Ahead Tips
You can grill or pan-sear the chicken up to 2 days in advance and store it in the fridge. The sauce can also be made ahead and gently reheated on the stove with a splash of milk to loosen it up. For the freshest texture, cook the pasta just before serving and toss everything together.
Leftovers reheat well, so this is a great recipe to prep for lunches or dinner the next day.
Instructions
1. Cook the Chicken
Season chicken with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high and cook chicken 5–6 minutes per side, or until fully cooked. Let rest, then slice thinly.
2. Cook the Pasta
Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Drain and set aside.
3. Make the Sauce
In a large skillet or sauté pan, melt butter over medium heat. Add garlic and jalapeños; sauté for 1–2 minutes until fragrant. Pour in heavy cream and milk. Bring to a simmer, then slowly stir in the parmesan. Cook until melted and smooth, about 5 minutes.
4. Combine
Add the cooked fettuccine and sliced chicken into the sauce. Toss everything together until coated. Season with salt and pepper to taste.
5. Serve
Plate and top with extra parmesan and chopped parsley, if desired. Serve hot.
Serving Suggestions
- Serve with garlic bread or warm baguette slices.
- Add a green side salad with vinaigrette to balance the richness.
- Pair with roasted broccoli or asparagus for a veggie boost.
- For a crowd, double the recipe and serve family-style.
- A glass of cold iced tea or white wine goes great alongside.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of milk or cream to loosen the sauce. Avoid freezing — cream-based sauces tend to separate when thawed.
This pasta makes great lunch leftovers and tastes even more flavorful the next day.
Nutrition & Benefits
This pasta is rich and satisfying, with a nice protein boost from the grilled chicken. You can lighten it up by using half-and-half instead of heavy cream or swap in a lighter milk. Adding jalapeños brings vitamin C and metabolism-friendly heat, and tossing in some spinach or veggies is a great way to round out the dish for growing kids and hungry adults.
Recipe FAQ
Can I make this less spicy?
Yes — use fewer jalapeños and remove the seeds for a milder flavor.
What kind of pasta works best?
Fettuccine is classic, but penne or linguine also work well.
Can I use rotisserie chicken?
Absolutely. Just shred it and add it at the end to warm through.
What if I don’t have heavy cream?
Use a mix of milk and a bit of cream cheese or half-and-half for richness.
Can I make this vegetarian?
Yes — skip the chicken and add sautéed mushrooms, zucchini, or spinach.
The Final Forkful
This homemade version of J. Alexander’s Rattlesnake Pasta brings all the bold, creamy, spicy flavors right to your kitchen — without needing a reservation. It’s one of those meals that feels special but comes together easily enough for a weeknight. And if your family loves a little heat and a lot of flavor like mine does, it’s going to be a hit.