Fill a large pot with clean water. Add a big pinch of salt. Bring the water to a fast boil. Put the penne pasta into the pot. Cook it until it is firm but soft. This is called al dente. Drain the water using a colander. Set the pasta aside for later.

Place the chicken on a cutting board. Cut it into small even cubes. Sprinkle some salt on the meat. Add a bit of black pepper. Toss the chicken to coat it well. This ensures every bite has flavor.

Place your skillet over medium heat. Add a splash of olive oil. Let the oil get very hot. Add the chicken pieces to the pan. Cook them until they are golden brown. Make sure the chicken is cooked through. Remove the chicken from the skillet.

Put some butter into the same skillet. Let the butter melt and bubble. Add the chopped bell peppers. Toss in the sliced jalapenos too. Cook them for three minutes. They should become soft and fragrant. Add the minced garlic last. Stir it for only one minute.

Pour the heavy cream into the skillet. Stir it with the cooked vegetables. Turn the heat down to low. Let the cream simmer very gently. Do not let it boil hard. The cream will start to thicken slowly.

Sprinkle the Cajun seasoning into the cream. Add more salt and pepper if needed. Stir the spices into the liquid. The sauce will turn a pretty orange color. This is the Ingredients for 54th Street Rattlesnake Pasta Recipe coming together.

Add the grated parmesan cheese to the pan. Stir constantly until the cheese melts. The sauce should be thick and glossy. If it is too thick, add water. Use a spoonful of pasta water.

Put the cooked chicken back into the pan. Add the boiled penne pasta as well. Toss everything together very gently. Make sure the sauce covers every noodle. Let it sit for one minute. The pasta will soak up the flavor.

Turn off the stove heat. Top the dish with fresh cilantro. Serve the pasta in big warm bowls. Enjoy your meal while it is hot.