1. Begin by boiling the penne pasta in salted water according to the package directions. Once cooked, drain the pasta and set it aside.

2. Season the cubed chicken breasts with the Cajun seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken until it’s done, about 165°F, stirring occasionally. Remove the chicken from the skillet and set it aside.

3. Add the remaining 1 tablespoon of olive oil to the skillet. Sauté the bell peppers and jalapeños for 4-5 minutes, or until they’ve softened. Remove the vegetables from the skillet and set them aside.

4. In the same skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and cook for 5 minutes until fragrant. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk, one cup at a time, until the sauce is smooth and creamy.

5. Stir in the Cajun seasoning and red pepper flakes (if using). Simmer the sauce for 5 minutes, allowing it to thicken.

6. Add the cooked pasta, chicken, and sautéed vegetables to the creamy sauce. Toss everything together until well combined.

7. Serve the Rattlesnake Pasta hot, garnished with fresh cilantro. Savor the perfect balance of spicy, creamy, and comforting flavors in every bite.