Description
Fans of Uno Pizzeria and Grill rejoice! This copycat Uno rattlesnake pasta recipe perfectly replicates the cheesy, creamy and spicy jalapeno flavor of the restaurant's dish.
Ingredients
- 1 pound uncooked rigatoni
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons italian seasoning
- 6 tablespoons butter, divided
- 6 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1-1/2 teaspoons salt
- 1 teaspoon white pepper
- 2 cups whole milk
- 1 cup half-and-half cream
- 8 ounces shredded colby jack cheese
- 1/2 cup pickled sliced jalapeno peppers
- 1/2 cup juice from pickled jalapeno slices
- 1/2 cup italian bread crumbs
- 3/4 cup grated parmesan cheese
Directions
- Cook pasta according to package directions. Drain; set aside.
- Place chicken thighs, olive oil and Italian seasoning in a large bowl; mix until coated.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add chicken; cook 4-5 minutes per side or until internal temperature reaches 165°. Remove to a paper towel-lined plate. Let rest 5 minutes; chop into bite-sized pieces. Set aside.
- To the same skillet, melt remaining 4 tablespoons butter over medium heat. Add garlic; cook until fragrant, about 30 seconds. Stir in flour, salt and pepper; cook until starting to brown, 2-3 minutes. Whisk in milk and half-and-half, stirring constantly until smooth and thickened, 5-6 minutes. Stir in Colby Jack cheese until melted. Stir in cooked chicken, jalapenos and jalapeno juice. Add pasta; toss to thoroughly coat.
- Heat a small skillet over medium-low heat. Add bread crumbs; toast until lightly browned, 2-3 minutes, stirring occasionally.
- Serve pasta in bowls; top with toasted bread crumbs and Parmesan cheese.
