Before we dive into the delicious world of Aubrey’s Rattlesnake Pasta, let’s chat about what complements this dish. A crisp, refreshing side salad with mixed greens, cherry tomatoes, cucumber slices, and a light vinaigrette. Or perhaps a loaf of warm, crusty garlic bread that’s perfect for mopping up every last bit of creamy sauce. For drinks, a chilled glass of white wine or a fruity sparkling water would elevate the dining experience.
If you’re in search of a recipe that’s both gourmet and easy to prepare, Aubrey’s Rattlesnake Pasta is calling your name. Imagine twirling your fork into rich, creamy pasta, with a hint of heat and perfectly grilled chicken.
Not only is this dish bursting with flavors, but it’s also incredibly versatile. Whether you’re hosting a dinner party or simply making a special dinner for your family, this pasta recipe will have everyone coming back for seconds.
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A Closer Look at the Ingredients
Alright, let’s break it down. Each ingredient in this dish was chosen to create a perfect balance of flavors and textures.
- Lemon zest: Adds a refreshing, tangy note.
- Extra-virgin olive oil: Provides a rich, depth of flavor.
- Garlic: Brings a robust, savory element.
- Toasted pine nuts: Adds a pleasing crunch and nuttiness.
- Sun-dried tomatoes: Give a sweet, intense tomato flavor.
- Fresh basil: Infuses the dish with herby freshness.
- Heavy cream: Creates a luscious, creamy texture.
- Chicken broth: Enhances the savory profile.
- Parmesan cheese: Provides a salty, umami kick.
- Linguine or fettuccine: The pasta base that ties it all together.
- Grilled chicken breasts: Adds protein and a smoky flavor.
- Crushed red pepper flakes: Brings the heat.
- Salt and pepper: Simple but essential for seasoning.
Ingredients List
- 1 tablespoon of lemon zest
- 2 tablespoons of extra-virgin olive oil
- 2 cloves of garlic, finely minced
- 1/4 cup of toasted pine nuts
- 1/4 cup of julienned sun-dried tomatoes
- 2 tablespoons of finely chopped fresh basil
- 1 cup of rich heavy cream
- 1/2 cup of savory chicken broth
- 1/2 cup of freshly grated Parmesan cheese
- 8 oz of linguine or fettuccine
- 2 grilled chicken breasts, thinly sliced
- 1 teaspoon of crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
How to Make Aubrey’s Rattlesnake Pasta
Step 1: Prep Your Ingredients
Start by gathering all your ingredients. Mince the garlic, zest the lemon, toast the pine nuts, and chop the basil. Slice the grilled chicken breasts thinly. This mise en place will make the cooking process smooth and efficient.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Step 3: Prepare the Sauce Base
In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Make sure not to burn the garlic, as it can become bitter.
Step 4: Add Flavors and Cream
Stir in the lemon zest, toasted pine nuts, sun-dried tomatoes, and fresh basil. Cook for another 2 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer until it thickens slightly, around 5-7 minutes.
Step 5: Incorporate Cheese and Seasonings
Gradually add the freshly grated Parmesan cheese into the sauce, stirring continuously until melted and well incorporated. Season with salt, freshly ground black pepper, and crushed red pepper flakes to taste.
Step 6: Combine Pasta and Sauce
Add the cooked pasta to the skillet, gently tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of pasta water to loosen it up. Finally, fold in the thinly sliced grilled chicken.
Recipe Notes
- Lemon Zest: Always zest your lemons before juicing them to avoid difficulties.
- Extra-Virgin Olive Oil: Choose a high-quality oil for the best flavor.
- Garlic: Fresh garlic is key; pre-minced garlic lacks the same punch.
- Toasted Pine Nuts: Toasting enhances their rich, nutty flavor.
- Sun-Dried Tomatoes: These can be found in oil-packed jars or dry-packed. Oil-packed are preferable for this recipe.
- Basil: Fresh is best, but dried can be used in a pinch.
- Heavy Cream: No substitutes for this; you need the fat content for the sauce’s richness.
- Chicken Broth: Preferably low-sodium to control the saltiness.
- Parmesan Cheese: Grate your own for the best texture and meltability.
- Pasta: Al dente is key for the right bite and texture.
- Grilled Chicken: Adds a smoky, savory layer that complements the creamy sauce.
- Crushed Red Pepper Flakes: Adjust to your heat preference.
- Salt and Pepper: Always season throughout the cooking process for layered flavors.
Recipe Variations
Feeling adventurous? Here are some variations to keep things exciting:
- Vegetarian Version: Omit the chicken and add sautéed mushrooms or roasted vegetables.
- Seafood Twist: Swap the chicken with grilled shrimp or scallops.
- Spicy Kick: Increase the amount of crushed red pepper flakes or add a dash of hot sauce.
- Cheese Lovers: Mix in other cheeses like Romano or Asiago for a unique flavor profile.
- Low-Fat Option: Substitute heavy cream with half-and-half, though the sauce will be less thick and rich.
- Gluten-Free: Use gluten-free pasta varieties.
Nutrition Information
Aubrey’s rattlesnake pasta recipe
Equipment
- Large Pot
- Large skillet
Ingredients
- 1 tablespoon of lemon zest
- 2 tablespoons of extra-virgin olive oil
- 2 cloves of garlic finely minced
- 1/4 cup of toasted pine nuts
- 1/4 cup of julienned sun-dried tomatoes
- 2 tablespoons of finely chopped fresh basil
- 1 cup of rich heavy cream
- 1/2 cup of savory chicken broth
- 1/2 cup of freshly grated Parmesan cheese
- 8 oz of fettuccine
- 2 grilled chicken breasts thinly sliced
- 1 teaspoon of crushed red pepper flakes adjust to taste
- Salt and freshly ground black pepper to taste
Instructions
Step 1: Prep Your Ingredients
- Start by gathering all your ingredients. Mince the garlic, zest the lemon, toast the pine nuts, and chop the basil. Slice the grilled chicken breasts thinly. This mise en place will make the cooking process smooth and efficient.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil. Add the linguine or fettuccine and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Step 3: Prepare the Sauce Base
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Make sure not to burn the garlic, as it can become bitter.
Step 4: Add Flavors and Cream
- Stir in the lemon zest, toasted pine nuts, sun-dried tomatoes, and fresh basil. Cook for another 2 minutes. Pour in the heavy cream and chicken broth, stirring to combine. Let the mixture simmer until it thickens slightly, around 5-7 minutes.
Step 5: Incorporate Cheese and Seasonings
- Gradually add the freshly grated Parmesan cheese into the sauce, stirring continuously until melted and well incorporated. Season with salt, freshly ground black pepper, and crushed red pepper flakes to taste.
Step 6: Combine Pasta and Sauce
- Add the cooked pasta to the skillet, gently tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of pasta water to loosen it up. Finally, fold in the thinly sliced grilled chicken.
Notes
- Lemon Zest: Always zest your lemons before juicing them to avoid difficulties.
- Extra-Virgin Olive Oil: Choose a high-quality oil for the best flavor.
- Garlic: Fresh garlic is key; pre-minced garlic lacks the same punch.
- Toasted Pine Nuts: Toasting enhances their rich, nutty flavor.
- Sun-Dried Tomatoes: These can be found in oil-packed jars or dry-packed. Oil-packed are preferable for this recipe.
- Basil: Fresh is best, but dried can be used in a pinch.
- Heavy Cream: No substitutes for this; you need the fat content for the sauce’s richness.
- Chicken Broth: Preferably low-sodium to control the saltiness.
- Parmesan Cheese: Grate your own for the best texture and meltability.
- Pasta: Al dente is key for the right bite and texture.
- Grilled Chicken: Adds a smoky, savory layer that complements the creamy sauce.
- Crushed Red Pepper Flakes: Adjust to your heat preference.
- Salt and Pepper: Always season throughout the cooking process for layered flavors.
Nutrition
Frequently Asked Questions (FAQs)
1. Can I use leftover grilled chicken?
Absolutely! Using leftover grilled chicken is a fantastic way to save time and reduce waste.
2. How can I store leftovers?
Store the leftovers in an airtight container in the refrigerator. They should be good for up to three days.
3. Can I make this dish in advance?
Certainly! Prepare all components separately and combine just before serving. This keeps the pasta from soaking up too much sauce.
4. What can I use instead of pine nuts?
If pine nuts aren’t available, try using toasted slivered almonds or chopped walnuts for a similar crunch.
5. Is there a way to make this dish vegan?
Yes! Substitute the heavy cream with coconut cream, the chicken broth with vegetable broth, and use a vegan cheese alternative. Replace the chicken with a plant-based protein like tofu.
6. What can I pair with this pasta for a complete meal?
A fresh side salad and some garlic bread will make it a complete, satisfying meal.
Conclusion
There you have it, folks—Aubrey’s Rattlesnake Pasta. When you make this dish, you’re not just creating a meal; you’re crafting an experience. Each plate tells a story of balanced flavors and thoughtful ingredients.
Whether it’s a cozy family dinner or a lively gathering with friends, this pasta will be the star of the show. So, what are you waiting for? Go on, give it a try, and don’t forget to share your culinary creations with us!
Enjoy and happy cooking!
