Copycat Uno Rattlesnake Pasta

It happens all the time: You go out to eat, try a new dish, take one bite and immediately think to yourself, “I have to re-create this recipe at home!” That’s how this copycat rattlesnake pasta recipe from Uno Pizzeria and Grill—courtesy of Taste of Home Creator Tyler Smith—was born.

Don’t worry, you don’t have to try to source rattlesnake meat from Amazon. All you need is a few kitchen staples to make one of the most insanely creamy, cheesy and comforting pasta recipes you’ll ever try. Fair warning: While this recipe doesn’t contain rattlesnakes, it does have a good, strong bite thanks to the generous amount of jalapenos and jalapeno juice used to make the spicy Alfredo-style sauce.

Our favorite part about this copycat recipe is its fast and easy preparation. Just like these other quick dinner recipes, this copycat Uno rattlesnake pasta recipe can be on your table in around 30 minutes from start to finish. That’s way faster—not to mention more affordable—than dining out or ordering curbside takeout.

Copycat Uno Rattlesnake Pasta Ingredients

• Rigatoni: Rigatoni is one of our favorite shortcut pasta shapes. This large, tubular-shaped pasta with ridges is the perfect vessel for creamy pasta recipes. It acts as a shuttle for the sauce from the bowl to your mouth.
• Chicken thighs: While many chicken pasta recipes opt for lean chicken breasts, we love the extra-juicy, tender flavor of chicken thighs in this recipe.
• Olive oil: Olive oil serves as the cooking oil in this recipe, helping to sear and brown the chicken before it is added to the finished pasta.
• Garlic: Garlic adds a little depth of flavor to the creamy, Alfredo-style cheese sauce.
• Butter: Butter adds extra richness to the sauce’s flavor and serves as a base for the roux, which helps thicken the rattlesnake pasta sauce to make it rich and velvety smooth.
• All-purpose flour: Flour is the other key ingredient to making a basic roux. The starch molecules in the flour react when heated, becoming gelatinous as they absorb moisture, which helps thicken the sauce.
• Herbs and spices: In this recipe, you’ll use a combination of Italian seasoning to flavor the chicken thighs and a bit of salt and white pepper to add flavor to the spicy sauce.
• Dairy: For a supremely creamy rattlesnake pasta sauce, forget about skim or low-fat milk. Stick to a blend of whole milk and half-and-half cream. This is one recipe where you’ll want to use the good stuff.
• Cheese: In this rattlesnake pasta recipe, Colby Jack is melted into the sauce to make it perfectly cheesy. Then, a generous sprinkle of Parmesan is used to garnish each bowl of pasta.
• Pickled jalapeno: To get that signature rattlesnake bite into every bite, you’ll add a generous amount of chopped pickled jalapenos and a bit of the juice from the jar to the sauce.
• Italian bread crumbs: While not included in the restaurant recipe, we love the texture and crunch a handful of toasted Italian bread crumbs lends to each serving of our takeout copycat recipe.

Directions

Step 1: Cook the pasta

Cook the pasta according to the package directions. Drain and set aside.

Step 2: Season the chicken

Place the chicken thighs in a bowl, drizzle with olive oil and sprinkle with the Italian seasoning. Toss to coat the chicken evenly in the oil and herbs.

Step 3: Cook and chop the chicken

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In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook for four to five minutes per side or until the internal temperature reaches 165°F. Remove to a paper towel-lined plate, and then let the chicken rest for five minutes. Chop it into bite-sized pieces and then set aside.

Editor’s Tip: An instant-read meat thermometer is an invaluable and affordable kitchen tool for testing meat and poultry for doneness. No kitchen should be without one.

Step 4: Start the sauce

In the same skillet, melt the remaining 4 tablespoons of butter over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the flour, salt and pepper and cook until the flour begins to brown, two to three minutes.

Editor’s Tip: Don’t walk away from the garlic—it truly needs only about 30 seconds in the skillet. If you accidentally burn the garlic, toss it with the butter and start over. Otherwise, your pasta sauce will have an unpleasantly bitter flavor and aroma.

Step 5: Make it cheesy and creamy

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Next, whisk in the milk and half-and-half cream, stirring constantly until the mixture is smooth and thickened, five to six minutes.

Editor’s Tip: When adding the milk and cream, pour slowly. This will allow the dairy to gradually emulsify into the roux, creating a silky, smooth sauce that’s not gritty, grainy or lumpy.

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Add the Colby Jack cheese and stir until it’s completely melted.

Step 6: Combine everything

Stir the chicken into the sauce along with the jalapenos and jalapeno juice, then add the pasta. Toss to thoroughly coat.

Step 7: Toast the bread crumbs

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Finally, heat a small skillet over medium-low heat. Add the bread crumbs and toast them until lightly browned, two to three minutes, stirring occasionally.

Step 8: Serve

To enjoy, serve the pasta in bowls topped with toasted bread crumbs and Parmesan cheese.

Sarah Tramonte FOR TASTE OF HOME

Copycat Uno Rattlesnake Pasta Variations

• Use fresh jalapenos: If you prefer the taste of fresh jalapeno recipes, you can use fresh peppers in this recipe instead of pickled ones. Cook them in the butter for two to three minutes, before adding the garlic, until they start to become tender.
• Try crispy jalapenos: We’d like to thank Matthew McConaughey’s tuna salad for introducing us to these spicy, crunchy wonders. Add a handful to each serving as a garnish with the bread crumbs and Parmesan cheese.
• Add another cheese: You can swap in another soft melting cheese you enjoy for the Colby Jack cheese. Monterey Jack, pepper jack, smoked Gouda, Fontina or a classic sharp cheddar are all worthy contenders for rattlesnake pasta.
• Swap the protein: If you prefer chicken breasts, you can use them instead in this recipe. Alternatively, leftover pulled pork, beef brisket or sliced andouille sausage would be divine in this spicy pasta recipe.

How to Store Copycat Uno Rattlesnake Pasta

Rattlesnake pasta should be stored in an airtight food storage container and kept refrigerated. We don’t recommend freezing this pasta since the texture of the dairy-based sauce will change upon thawing.

How long does Uno rattlesnake pasta last?

Leftover rattlesnake pasta should be enjoyed within three or four days.

How do you reheat Uno rattlesnake pasta?

Our favorite way to reheat pasta is in a skillet on the stovetop. Warm the pasta over medium-low heat with a splash of milk or water to help rehydrate the pasta. Cook, covered, for three to five minutes, then uncover and continue to cook, stirring occasionally, until the pasta is heated through.

Copycat Uno Rattlesnake Pasta Tips

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Can you use other types of pasta for rattlesnake pasta?

Yes. In fact, Uno’s original rattlesnake pasta dish uses cavatappi pasta when served in the restaurant, so if you have access to that shape, it will make this copycat recipe even more authentic. Other pasta shapes that would work well in this recipe include penne, ziti or large elbow macaroni.

What else can you serve with rattlesnake pasta?

Serve rattlesnake pasta with a loaf of your favorite garlic bread—it’s the perfect way to sop up every last drop of that creamy, spicy sauce. To cut through the richness of this dish, add a large garden salad to pass around the table or try a corn salad for a change of pace.