Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add 12 oz of penne pasta and cook according to the package instructions, typically 8-10 minutes, until it's al dente. Drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 tablespoon of minced garlic, allowing it to sauté until fragrant—about 1 minute—before adding 1 lb of chicken or shrimp. Cook the protein for 5-7 minutes, stirring occasionally, until it’s browned and fully cooked through. Remove the protein from the skillet and set it aside.

Using the same skillet, add the sliced bell pepper and sauté for about 3 minutes until it softens. Then, sprinkle in 3 teaspoons of Cajun seasoning and ½ teaspoon of red pepper flakes, stirring to combine. Slowly pour in 1 ½ cups of heavy cream, bringing the mixture to a gentle simmer while stirring frequently.

Once the sauce is simmering, add the cooked penne along with the sautéed chicken or shrimp back into the skillet. Stir everything together, allowing the sauce to coat the pasta evenly. Gradually mix in ½ cup of grated Parmesan cheese until melted and creamy, then season with ½ teaspoon of salt and ½ teaspoon of black pepper to taste.

Once everything is combined and warmed through, plate your Spicy Rattlesnake Pasta. Serve immediately while it's creamy and hot, garnishing with additional cheese or fresh herbs if desired.