Add the chicken, and once it starts to brown, add salt and pepper to taste. Remove from the pot once fully cooked and set aside.
Reduce your heat to medium, add your onions, and cook until they are slightly opaque, then add the garlic and cook until aromatic.
Create a roux by slowly incorporating the flour until you have a paste.
Stir in the milk until fully incorporated, then mix in salt, pepper, and crushed red pepper.
Add bell peppers, cherry tomatoes, jalapenos, and cheese. Stir to incorporate and bring to a simmer.
Add the cooked chicken back into the mix and your cooked penne pasta. Stir and allow to simmer for a few minutes.
Transfer to a serving dish, top with more parmesan, serve, and enjoy!
Video
Notes
Marinate your chicken in a zesty marinade for an extra bite of spice in your rattlesnake pasta. The resulting chicken will be tender and flavorful. Add 2 tablespoons of lime juice, 2 cloves of minced garlic, 1 teaspoon of smoked paprika, 1 teaspoon of cayenne pepper, 1 teaspoon of cumin, 1 teaspoon of chili powder, Salt and black pepper to taste, and 1 tablespoon of chopped fresh cilantro to a bowl and mix to combine. Pour it over your cubed chicken, cover it with plastic wrap, or store it in an airtight container, and place it in the fridge for 20 minutes up to overnight if possible.
Ensure you taste your sauce as you go, especially if you are concerned with the spice level. This spicy rattlesnake pasta can be too much for some, so ensure you add spicy ingredients sparingly until you can taste it and adjust to your preferences.