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J. Alexander's Rattlesnake Pasta

recipe at a glance
Rating: 4/5 4 stars
8 reviews
3 comments

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 77172
cook method: stovetop
J. Alexander's Rattlesnake Pasta Recipe
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ingredients

8 tablespoons butter
1 cup heavy cream
12 tablespoons Parmesan cheese
2 tablespoons flour
salt and pepper, to taste
1 cup finely diced canned jalapeno peppers
3 tablespoons minced garlic in olive oil
10 ounces roasted chicken chunks
penne pasta

directions

Combine butter, cream, parmesan cheese, flour and salt and pepper and heat very slowly till thickened. Add the jalapenos, garlic and roasted chicken and heat through. Serve over penne pasta.

added by

lindatn

nutrition

700 calories, 64 grams fat, 7 grams carbohydrates, 25 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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ratings & reviews



number of 5 star votes on this recipe
450%
number of 4 star votes on this recipe
00%
number of 3 star votes on this recipe
338%
number of 2 star votes on this recipe
113%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe3



Guest at CDKitchen.com
Jul 23, 2014

notevenclose
COMMENT:
This isnt anything close to Rattlesnake Pasta. In fact the only ingredients that are the same are the parmesan, cream and butter. Everything else is not an ingredient in Rattlesnake Pasta. This is blasphemy. I used to make this dish at J's.



Guest at CDKitchen.com
Jan 15, 2014

Kelly
COMMENT:
Yeah, I have to agree with anyone that didn't rate this 5 stars. This is just a glorified mac n cheese. Which of course there's nothing wrong with. But if you are going to call it J Alexander's Rattlesnake Pasta, it should be J Alexander's Rattlesnake Pasta. Not to mention it doesn't even have their signature peppers in the dish. This should be removed or renamed as it's completely misleading.



Guest at CDKitchen.com



REVIEW: recipe rating
There aren't any J Alexander's near me but this recipe is really delicious. It's very spicy with all the jalapenos but I like spicy so it wasn't too much for me. I did use angel hair instead of penne but that was the only change I made.



Guest at CDKitchen.com



REVIEW: recipe rating
I am shocked by some of the reviews. This is a good recipe if you just use different peppers. And please don't wreck it by substituting cream of crap soup in place of the homemade cream sauce! Just change out the jalepenos for bells and you've got it made.



Guest at CDKitchen.com



REVIEW: recipe rating
this was just okay. Not like the true dish at J. Alexanders. This is going to sound awful but I made this dish with cooked chicken breasts sliced very thin. Cr.of Mushroom soup, whole milk red and yellow peppers and Cajun spices. Pretty darn close. Closer than this recipe



Guest at CDKitchen.com



REVIEW: recipe rating
Sup y'all! The majority of this recipe is right on, specifically the sauce. As others have mentioned, I prefer to add red, yellow and green peppers into the mix. Of course you can spice this up any way you'd like it: mushrooms, asparagus, spinach, shrimp, etc. I like 'spicy' so I enjoy the jalapenos, in fact I usually add tabasco when I eat this at J. Alexanders. Penne is my preference but any pasta will work. The sauce is the foundation and this recipe captures it perfectly. I like to sear the chicken breasts, which makes them easy to cut them into strips and then add them to the mix. But don't take my word for it, experiment yourself! Cheers!



Guest at CDKitchen.com



REVIEW: recipe rating
This recipe is more like Uno's Rattlesnake Pasta recipe (minus the garlic).
When I worked there, we used a Jalapeno Alfredo sauce (from Sisco) that had finely diced jalepeno in it. Once the cubed chicken is sauted, you added a small ladel of the Jalapeno Alfredo sauce to the pan to heat that as well. You then tossed in the cooked Penne pasta and mixed before plating. You finished off with a garnish of shredded Cheddar Cheese and a few slices of Jalapenos on top.



Guest at CDKitchen.com



REVIEW: recipe rating
The reason for the low rating is that, as we all agree, this recipe bears no resemblance to the delicious J Alexander dish.
Thrown off the trail in 2003 by a
similar misleading version, I have been trying to perfect it ever since.
I use roasted chicken for deeper flavor. Saute shallots, garlic,
red, yellow and orange pepper strips. Season with Emeril's pe-mixed Southwest spices, a pinch of cayenne, fold in a premade roux of butter, flour and heavy cream and you would swear it was the real thing. Bon appetit!



Guest at CDKitchen.com
Jun 12, 2009

Guest Foodie
COMMENT:
J. Alexander's does not use jalapenos in this recipe. The hotness come from cayenne. Also need to add red, yellow and green bell peppers.

And this should be linguine, not spaghetti or penne.



Guest at CDKitchen.com



REVIEW: recipe rating
I agree with it being way too spicy. I reduced the jalapeno peppers to 1 tbs and added a small amount of green and red peppers.



Guest at CDKitchen.com



REVIEW: recipe rating
My brother asked me to make this because he eats a J Alexanders weekly. This is not their recipe. He said they are using the wrong kind of peppers. Here are his suggested fixes:
1. Delete the jalepeno peppers all together
2. Add 1/4 cuo each of green, red, yellow, and orange peppers.
3. Serve over spaghetti noodles not penne.
Taste would be good if it wasn't so spicy!



Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.