Bring a large pot of salted water to a rolling boil over high heat. Add 12 oz of penne pasta and cook for about 9-11 minutes until just al dente, stirring occasionally. Once cooked, drain the pasta in a colander and set it aside.

In a large skillet over medium heat, melt 2 tablespoons of butter until bubbly. Add 1 chicken breast or a generous amount of shrimp and minced garlic, then sauté for 5-7 minutes until the protein is cooked through and golden brown. Remove the chicken or shrimp from the skillet and set aside.

In the same skillet, toss in 3 mixed-color bell peppers, sliced for vividness and sweetness. Sauté them for about 5 minutes until they become tender and slightly charred.

Reduce the heat to low and add 2 teaspoons of Cajun seasoning and ½ teaspoon of red pepper flakes to the skillet. Pour in 1½ cups of heavy cream, stirring continuously to combine the flavors. Allow the mixture to simmer gently for about 3-4 minutes, letting it thicken slightly.

Return the sautéed chicken or shrimp to the skillet along with the drained penne pasta. Toss everything together in the creamy sauce until well coated; stir in ½ cup of grated Parmesan cheese, allowing it to melt into the sauce.

Plate your Spicy Rattlesnake Pasta generously and enjoy it hot. You may want to garnish with additional Parmesan cheese and a sprinkle of cracked black pepper.