Rattlesnake Pasta

VickiVicki Scalf

This is similar to the dish served at J. Alexander’s. This is not a low-calorie dish!

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Makes 6 - 8
total time:
45 min

Save this recipe 37
Save this recipe 37
Makes 6 - 8
total time:
45 min


  • 1 lb. linguine
  • 8 TBSP butter
  • 2 TBSP flour
  • 1/2 cup parmesean cheese (freshly grated)
  • 2 cups heavy cream
  • 2 TBSP lime juice
  • 1 red pepper, julienned
  • 1 yellow pepper, julienned
  • 2 TBSP red onion, diced
  • 2 TBSP green onions, cliced
  • 2 tsp. minced garlic
  • 12 oz. grilled chicken (Tyson or Louis Rich brand southwest grilled chicken is fine to use for this)
  • 2 TBSP cilantro
  • 1/4 cup smoked mozzarella, shredded
  • Seasoning:
  • 1 TBSP cumin
  • 1 tsp red pepper (cayenne)
  • 1/2 tsp white pepper
  • 1 tsp onion powder
  • 1/2 tsp chili powder
  • 1 tsp salt
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  • 1

    Melt 2 TBSP butter in sauce pan over low to medium heat. Add 2 heaping TBSP of flour and work in with a wire whisk. Do NOT let brown.

  • 2

    Work in remaining butter and slowly add the cream working with the whisk. Add parmesean chees and continue to whisk until melted. Add seasoning mixture (double the ingredients if you like it hot)

  • 3

    Combine chicken, lime juice, peppers, onions, garlic and continue to saute over medium heat until all ingredients are hot and sauce is creamy (add a little more cream if necessary).

  • 4

    Cook linguini “al dente.” Place pasta in sauce and toss.

  • 5

    Garnish top with smoked mozzarella. Enjoy!

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  • shannon by ,

    this is so good and really very close to the original! thanks for posting it.

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