# Smoked Chicken and Bacon Rigatoni with Smoked Tomato Cream > An indulgent smoky pasta that pairs low-and-slow smoked chicken with crisp bacon and a silky smoked-tomato cream sauce. Bold, comforting, and perfect for showcasing a backyard smoker in a dinner that feels both rustic and elevated. Canonical URL: https://www.topshelf.recipes/recipes/smoked-chicken-bacon-rigatoni-smoked-tomato-cream ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe Smoked Chicken and Bacon Rigatoni takes a backyard-smoker vibe and translates it into a plate that’s simultaneously rustic and refined. Low-and-slow smoked chicken provides a gentle, savory backbone while thick-cut bacon supplies crunchy, salty contrast; the smoked tomatoes and garlic concentrate bright umami without making the sauce watery. A touch of cream and Parmesan smooths the edges, and rigatoni—with its ridged, tubular shape—does the heavy lifting, trapping shreds of chicken and ribbons of sauce so each forkful feels thoughtfully textured. What makes this version work is the layering: smoke early, then build flavor in the pan using the bacon fat and just enough cream so smoke still sings through the sauce. Small technique choices—smoking tomatoes whole, reserving pasta water to tune viscosity, and shredding the chicken instead of slicing—change this from a weeknight pasta into something you’d happily feed guests. It’s a great weekend project for people who enjoy fiddling with a smoker, but the approach also scales down: replicate the smoke with store-bought smoked ingredients and you’ll still capture the dish’s soulful profile. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 60 minutes - Total Time: 80 minutes - Servings: 13 - Difficulty: Medium - Category: Dinner ## Ingredients ### Smoke the chicken, tomatoes, and garlic - 1 lb Boneless skinless chicken breasts - 1 lb Plum (Roma) tomatoes, whole - 4 cloves Garlic cloves, unpeeled ### Crisp the bacon and reserve fat - 6 oz Thick-cut bacon ### Cook the rigatoni - 12 oz Rigatoni ### Build the smoked tomato cream sauce - 3/4 cup Heavy cream - 1 medium Yellow onion, diced - 2 tbsp Olive oil - 1 tsp Smoked paprika ### Toss, finish, and serve - 3/4 cup Grated Parmesan cheese ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 269 kcal - Protein: 15.7 g - Carbohydrates: 23.4 g - Fat: 12.3 g - Saturated Fat: 5.4 g - Fiber: 1.5 g - Sugar: 2.4 g - Added Sugars: 0 g - Cholesterol: 54.1 mg - Sodium: 203 mg - Potassium: 297.2 mg - Calcium: 79.6 mg - Iron: 0.8 mg - Vitamin D: 0.2 mcg ## Tips ### Aim for 160–165°F Smoke chicken to an internal temp of 160–165°F so residual heat finishes it to a safe 165°F while preserving juiciness; pull and rest before shredding. ### Use bacon fat wisely Sauté onions in the reserved bacon fat with a splash of olive oil for deep savory flavor, but don’t let the heat get too high—the fat can burn and bitter the sauce. ### Peel garlic after resting Roasted garlic peels come off easily once cooled a few minutes; leaving skins on in the smoker concentrates sweetness and prevents scorching. ### Reserve pasta water Keep about a cup of starchy cooking water and add it a few tablespoons at a time to achieve sauce cling—it’s the quickest way to smooth and emulsify the cream and cheese. ### Puree for silkiness If you want a truly silky sauce, blend the smoked tomatoes and garlic before returning them to the pan; this also helps distribute smoke evenly through the cream. ## Variations and Substitutions ### Use boneless thighs Swap chicken breasts for boneless skinless thighs for more forgiving smoke results and richer flavor; adjust smoking time slightly as thighs are thicker and more forgiving on texture. ### Vegetarian smoked swap Replace chicken and bacon with smoked portobello or oyster mushrooms and a tablespoon of smoked olive oil; finish with toasted breadcrumbs for crunch. ### No smoker shortcut Use fire-roasted canned tomatoes and a teaspoon of liquid smoke or smoked paprika if you don’t have a smoker—toast the garlic in the oven to layer roasted flavor. ### Lighter cream option Substitute half-and-half for heavy cream and stir in a tablespoon of Greek yogurt off the heat for tang and lighter body, but avoid boiling after adding yogurt to prevent curdling. ## Notes ### Storage and Make-Ahead Refrigerate leftovers in an airtight container for up to 3 days; the sauce will thicken as it cools. Reheat gently in a skillet over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce, and re-crisp the bacon on a sheet tray in a hot oven before adding it back in. You can freeze shredded smoked chicken separately for up to 3 months, but avoid freezing fully dressed pasta as texture will suffer. ### Serving Suggestions Serve this with a bright, acidic salad—think peppery arugula tossed with lemon and shaved Parmesan—or charred broccolini to cut the richness. A loaf of crusty bread or garlic toast is great for mopping up sauce; finish plates with a scattering of fresh parsley or basil and extra grated Parmesan. For drinks, a smoky Syrah or a full-bodied Zinfandel complements the dish, while a crisp Verdicchio or Sauvignon Blanc provides a refreshing counterpoint. ## Frequently Asked Questions ### Can I smoke the chicken and tomatoes together? Yes; smoking them together is efficient and builds shared savory-smoky flavor. Just watch the tomatoes so they soften without collapsing, and always monitor chicken temperature rather than strictly timing by minutes. ### What if my smoked tomatoes are too watery? Roma tomatoes are chosen for low moisture, but if yours are wet, simmer the tomatoes longer before adding cream to reduce excess liquid, or blend and strain slightly to concentrate flavor. ### Why shred the chicken instead of slicing it? Shredding integrates the smoked meat into the sauce so every bite has chicken, and the thin shreds cling to rigatoni and sauce better than slices do. ### Can I use smoked paprika instead of smoking? Smoked paprika adds a useful smoky note but won’t replace the depth of actual smoke; combine it with a small amount of liquid smoke or roasted fire‑roasted tomatoes for a closer approximation. ### How do I prevent the cream from breaking? Keep the sauce at a gentle simmer and add the cream after reducing the tomato base; if you’re worried, temper the cream by whisking in a few spoonfuls of hot sauce first, and finish off low heat. ## Related Recipes and Guides - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Beer-Can Grilled Whole Chicken](https://www.topshelf.recipes/recipes/beer-can-grilled-whole-chicken) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)