Smoked Chicken Penne Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz penne and cook according to package directions until al dente (usually 10–11 minutes). Before draining, reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Measure 1 cup chicken broth and keep near the stove for sauce adjustments.

Crisp bacon

In a large heavy skillet over medium heat, add the bacon slices and cook until crisp, turning occasionally, about 6–8 minutes. Transfer bacon to a paper-towel-lined plate and reserve 1–2 tablespoons of bacon fat in the skillet. If there is little fat, add 1 tbs olive oil.

Warm smoked chicken

Add the smoked chicken pieces to the skillet with the reserved bacon fat and warm over medium heat for 2–3 minutes just to heat through and pick up some smoky flavor. Transfer chicken to a bowl and set aside. Roughly chop the crisped bacon and reserve for finishing.

Prep aromatics: finely chop 1 small shallot (or onion) and mince 4 garlic cloves so they are ready to add to the skillet.

Measure and have 1 cup thawed peas and 4 cups packed baby spinach ready for the sauce stage.

Make roux

Keeping the same skillet over medium heat, add 2 tbs unsalted butter. When it melts and begins to foam, add 2 tsp all-purpose flour and cook, stirring constantly, 1 minute to remove the raw flour taste.

Build cream sauce

Slowly whisk in 1 cup heavy cream and 1 cup milk, making sure the flour incorporates and the sauce becomes smooth. Add 1 cup chicken broth and bring the mixture to a gentle simmer, stirring frequently. Let simmer 3–4 minutes until it thickens slightly.

Aromatics & seasoning

Stir in the chopped shallot and minced garlic and simmer 1–2 minutes until fragrant. Add 1 tsp kosher salt, 3/4 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Taste and adjust seasoning; add up to the reserved cup of pasta water or more broth if the sauce is too thick.

Cheese & finish sauce

Reduce heat to low, then gradually stir in 1 cup freshly grated parmesan until melted and smooth. Stir in the additional 1/4 cup grated parmesan if using for a silkier texture. Keep the sauce warm but avoid boiling once cheese has been added to prevent separation.

Add vegetables & proteins

Add the thawed peas and spinach to the sauce and stir until the spinach wilts (1–2 minutes). Return the warmed smoked chicken and chopped bacon to the skillet, stirring to combine and heat through.

Toss with pasta

Add the drained penne to the skillet and gently toss to coat with the cream sauce. If the sauce is too thick, loosen with reserved pasta cooking water, a few tablespoons at a time, or additional chicken broth until you reach a silky, clingy consistency that coats the pasta (about 1/4–3/4 cup total as needed).

Adjust & garnish

Stir in 1 tsp lemon zest (optional) and 2 tbs chopped fresh parsley. Taste and adjust salt and pepper if necessary. Serve immediately, passing extra grated parmesan at the table.