Smoked Chicken and Bacon Rigatoni with Smoked Tomato Cream

How to Make Smoked Chicken and Bacon Rigatoni with Smoked Tomato Cream

1. 1

   Step 1: Smoke the chicken, tomatoes, and garlic

   Preheat your smoker to 225°F (about 107°C). Season the chicken lightly with salt and pepper, place the whole plum tomatoes and unpeeled garlic cloves on the smoker rack, and smoke for 45–60 minutes until the chicken reaches 160–165°F (71–74°C) internal temperature and the tomatoes have softened and picked up smoke. Remove everything and let chicken rest 10 minutes before shredding; when cool enough to handle, peel the roasted garlic cloves and halve the smoked tomatoes if large.

   For this step

   • 1 lbBoneless skinless chicken breasts
   • 1 lbPlum (Roma) tomatoes, whole
   • 4 clovesGarlic cloves, unpeeled
   
2. 2

   Step 2: Crisp the bacon and reserve fat

   While the chicken rests, cut bacon into 1/2-inch pieces and cook in a large skillet over medium heat until deeply browned and crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan for flavor. Reserve the crisp bacon for finishing the dish and keep the fat for sautéeing the aromatics in the next step.

   For this step

   • 6 ozThick-cut bacon
   
3. 3

   Step 3: Cook the rigatoni

   Bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to package directions, usually 9–12 minutes. Reserve about 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside. Keep the reserved water warm for adjusting the sauce consistency later.

   For this step

   • 12 ozRigatoni
   
4. 4

   Step 4: Build the smoked tomato cream sauce

   Use the reserved bacon fat plus olive oil in the skillet and sauté the diced onion over medium heat until translucent, about 4–5 minutes. Add the smoked tomatoes and peeled smoked garlic, sprinkle in the smoked paprika, and simmer gently for 6–8 minutes to meld flavors; then pour in the heavy cream and simmer until the sauce is slightly thickened, about 3–5 minutes. If you prefer a silky texture, puree the sauce with an immersion blender or in a countertop blender until smooth, then return to the pan and taste for seasoning.

   For this step

   • 3/4 cupHeavy cream
   • 1 mediumYellow onion, diced
   • 2 tbspOlive oil
   • 1 tspSmoked paprika
   
5. 5

   Step 5: Toss, finish, and serve

   Shred the smoked chicken and add it to the sauce, then add the drained rigatoni and toss to coat, adding reserved pasta water a few tablespoons at a time to reach the desired sauce cling. Stir in the grated Parmesan until melted and glossy, then fold in the crisp bacon pieces and finish with a grind of black pepper and a drizzle of olive oil if desired. Serve immediately, garnished with additional Parmesan or fresh herbs if available.

   For this step

   • 3/4 cupGrated Parmesan cheese
   

1. Preheat your smoker to 225°F (about 107°C). Season the chicken lightly with salt and pepper, place the whole plum tomatoes and unpeeled garlic cloves on the smoker rack, and smoke for 45–60 minutes until the chicken reaches 160–165°F (71–74°C) internal temperature and the tomatoes have softened and picked up smoke. Remove everything and let chicken rest 10 minutes before shredding; when cool enough to handle, peel the roasted garlic cloves and halve the smoked tomatoes if large.
2. While the chicken rests, cut bacon into 1/2-inch pieces and cook in a large skillet over medium heat until deeply browned and crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate, leaving the rendered fat in the pan for flavor. Reserve the crisp bacon for finishing the dish and keep the fat for sautéeing the aromatics in the next step.
3. Bring a large pot of salted water to a boil and cook the rigatoni until just al dente according to package directions, usually 9–12 minutes. Reserve about 1 cup (240 ml) of the starchy pasta cooking water, then drain the pasta and set aside. Keep the reserved water warm for adjusting the sauce consistency later.
4. Use the reserved bacon fat plus olive oil in the skillet and sauté the diced onion over medium heat until translucent, about 4–5 minutes. Add the smoked tomatoes and peeled smoked garlic, sprinkle in the smoked paprika, and simmer gently for 6–8 minutes to meld flavors; then pour in the heavy cream and simmer until the sauce is slightly thickened, about 3–5 minutes. If you prefer a silky texture, puree the sauce with an immersion blender or in a countertop blender until smooth, then return to the pan and taste for seasoning.
5. Shred the smoked chicken and add it to the sauce, then add the drained rigatoni and toss to coat, adding reserved pasta water a few tablespoons at a time to reach the desired sauce cling. Stir in the grated Parmesan until melted and glossy, then fold in the crisp bacon pieces and finish with a grind of black pepper and a drizzle of olive oil if desired. Serve immediately, garnished with additional Parmesan or fresh herbs if available.