Step 1: Prepare the Chicken

1. In a large bowl, combine the chicken pieces with Cajun seasoning, smoked paprika, garlic powder, and salt. Toss to coat evenly.
2. Heat olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes on each side, or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet and set aside.

Step 2: Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water before draining. Drain the pasta and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet used for the chicken, add the butter and let it melt over medium heat.
2. Add the garlic and sauté for 1–2 minutes, or until fragrant. Be careful not to burn the garlic.
3. Add the sliced bell peppers and jalapeños to the skillet. Cook for 4–5 minutes, or until the vegetables are slightly softened but still have some crunch.

Step 4: Make the Sauce

1. Stir the heavy cream into the skillet with the sautéed vegetables. Bring the mixture to a gentle simmer.
2. Add the grated Parmesan cheese, Cajun seasoning, and crushed red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy.
3. Taste the sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.

Step 5: Combine Everything

1. Return the cooked chicken to the skillet and toss it in the sauce to coat.
2. Add the drained pasta to the skillet and toss everything together until the pasta is well coated in the sauce.
3. Let the dish simmer for 1–2 minutes to allow the flavors to meld.

Step 6: Serve and Garnish

1. Divide the Rattlesnake Pasta into bowls or plates.
2. Garnish with fresh parsley, extra Parmesan cheese, and additional jalapeño slices for a spicy kick.
3. Serve hot and enjoy!