In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.

In the same pot, heat olive oil over medium heat. Add sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.

Add sliced jalapeños and minced garlic to the pot with the chicken. Sauté for 2-3 minutes until fragrant.

Pour in the heavy cream and bring to a simmer. Stir in grated parmesan cheese and paprika, mixing until the cheese is melted and the sauce is creamy.

Add the cooked penne pasta to the sauce and toss to combine until the pasta is well coated.

Season with salt and pepper to taste. If the sauce is too thick, add a splash of pasta water to reach desired consistency.

Divide the pasta among serving plates. Garnish with chopped parsley and a sprinkle of red pepper flakes for extra heat.

Serve immediately and enjoy your spicy Rattlesnake Pasta!