Rattlesnake Pasta Recipe J Alexander’s: Spicy Creamy Southwest Copycat

This restaurant-quality pasta delivers the bold flavors of the Southwest in every bite. The combination of creamy sauce, spicy kick, and hearty ingredients recreates J Alexander’s beloved version at home.

The secret lies in balancing rich cream with spicy elements and proper cooking techniques. Each component comes together to create that signature creamy texture with just the right amount of heat.

You’ll achieve a dish that tastes like it came straight from the restaurant kitchen—smooth, velvety, and packed with Southwest character. The flavors build beautifully as it simmers.

The result is a copycat version that captures the original’s essence while being simple enough to make any night of the week.

Ingredients for Rattlesnake Pasta Recipe J Alexander’s

Restaurant-quality ingredients deliver bold Southwest flavors in this creamy, spicy pasta dish.

The peppers define the character here. Poblano must be fresh and firm—choose ones with smooth, unblemished skin. Jalapeños should have a vibrant green color (no wrinkles or soft spots). For the best flavor, roast the poblano yourself over an open flame or under the broiler until charred. Whole Foods or Latin markets often have the freshest selection. The bacon? Thick-cut for better texture (avoid pre-cooked).

No poblano? Anaheim peppers work in a pinch. Swap chicken for shrimp if you prefer seafood. Turkey bacon can replace pork bacon (though the flavor differs). For a lighter version, half-and-half stands in for heavy cream (texture will be slightly thinner). The cheeses are non-negotiable though—pre-grated varieties lack the melt and depth of freshly grated.

The sauce thickens as it cools. Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently with a splash of chicken broth to restore creaminess. Freeze without pasta for up to 3 months—add freshly cooked pasta when reheating.

Step-by-Step Instructions for Rattlesnake Pasta

Master this restaurant-quality dish with precise technique and layered Southwest flavors.

Step 1: Roast and Prep the Peppers and Aromatics

Char the poblano pepper directly over a gas flame or under a broiler until the skin is completely blackened. Place it in a bowl, cover with plastic wrap, and let it steam for 10 minutes. The steam will loosen the skin for easy peeling.

Meanwhile, finely dice the red onion and seed and dice the jalapeño peppers. Mince the garlic cloves. I recommend wearing gloves when handling the jalapeños to avoid skin irritation. Once the poblano is cool enough to handle, peel off the charred skin, remove the seeds, and dice the flesh.

Step 2: Cook the Protein Elements

Cut the bacon into ½-inch pieces and cook in a large skillet over medium heat until crispy. Remove with a slotted spoon and drain on paper towels, leaving the rendered fat in the pan.

In the same skillet, add the diced chicken breast. Season with ½ tsp salt and ¼ tsp black pepper. Cook over medium-high heat for 5-6 minutes until the chicken is no longer pink and lightly browned. Remove and set aside with the bacon.

Step 3: Build the Creamy Sauce Base

In the same skillet, melt the unsalted butter over medium heat. Add the diced red onion and cook for 3-4 minutes until translucent. Stir in the minced garlic and diced jalapeño peppers, cooking for an additional 1 minute until fragrant.

Sprinkle the all-purpose flour over the mixture and stir to create a roux. Cook for 1 minute to remove the raw flour taste. Gradually whisk in the chicken broth, then the heavy cream, until smooth. Stir in the remaining ½ tsp salt, ¼ tsp black pepper, and cayenne pepper.

Step 4: Combine All Elements

Add the cooked penne pasta, chicken, bacon, diced poblano pepper, Parmesan cheese, and Pecorino Romano cheese to the skillet. Stir gently to combine, ensuring the pasta is well coated. Cook over low heat for 2-3 minutes until the sauce thickens and everything is heated through.

If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency. Taste and adjust seasoning with additional salt if needed. The sauce should cling to the pasta with a velvety texture.

Step 5: Rest and Serve

Let the pasta rest off heat for 2 minutes to allow the flavors to meld. The residual heat will continue to gently cook the sauce to perfection.

Serve immediately in shallow bowls, garnished with additional grated Parmesan if desired. Each bite should deliver a balance of creamy richness, smoky depth from the roasted poblano, and a subtle kick from the jalapeños and cayenne.

Flavor Customization for This Dish

Extra Spicy Kick

For those who love heat, increase the cayenne pepper to ½ tsp and add 1 finely chopped serrano pepper with the jalapeños. I also stir in 1 tsp hot sauce at the end for an extra fiery finish. 🌶️

Smoky Depth

Enhance the smoky flavor by using smoked paprika (1 tsp) in the sauce. Alternatively, replace regular bacon with hickory-smoked bacon for a deeper, wood-fired taste. The poblano already adds smokiness, but this takes it further.

Creamier Texture

For an ultra-rich sauce, add 2 oz cream cheese when melting the butter. This creates a velvety, restaurant-style consistency. Stir until fully incorporated before adding the flour. The result is luxuriously smooth and decadent.

Vegetarian Twist

Swap the chicken for portobello mushrooms (1 lb, diced and sautéed). Use vegetable broth instead of chicken broth. The mushrooms absorb the creamy sauce beautifully while maintaining the dish’s hearty character.

Lighter Version

Replace the heavy cream with 1 cup whole milk and ½ cup low-fat Greek yogurt. The sauce will be slightly thinner but still creamy. Add 1 tsp cornstarch to the flour for better thickening. 💪

Cheese Swaps

For a sharper flavor, use aged cheddar instead of Parmesan. If you prefer a milder taste, substitute Pecorino Romano with Asiago cheese. Both melt well and complement the Southwest flavors perfectly.

Frequently Asked Questions