This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
I genuinely love any kind of smothered chicken, for me, i’s already a cozy comfort food, but serving it over a big pan of creamy pasta or fluffy steamed white rice makes it even better. This version starts with seasoned chicken that gets a light flour coating and a golden sear. Bacon adds another layer of flavor, while the drippings help build the creamy homemade sauce.
I wanted this sauce to be generous enough to actually coat the pasta rather than disappear once everything came together. The result is rich, savory, and creamy, with plenty of sauce for every bite of linguine or bow tie pasta.
With a kid in cross country and multiple in track, I have had to get creative with dinner when I want something a little more special than an ordinary pasta night (which we have every night before a race) without making anything complicated. For another easy creamy chicken dinner, my One Pot Creamy Garlic Chicken Pasta is a good one to add to your meal plan. This recipe takes a different approach, with individually browned chicken and a gravy-style sauce that makes it feel more like classic smothered chicken.
Not a fan of pasta? Try serving the chicken & gravy over one of my tasty Rice Recipes.
Why You’ll Love This Smothered Chicken Pasta
- Plenty of creamy sauce. The sauce is made specifically with pasta in mind, so there’s enough to generously coat the noodles.
- Lots of flavor from one skillet. Bacon, browned chicken, butter, and the pan drippings all contribute to the sauce.
- Use your favorite pasta. Linguine works beautifully, but bow tie pasta is another great option.
- Family-friendly comfort food. The seasonings give the sauce plenty of flavor without making it spicy.
- Homemade without being difficult. The creamy sauce comes together with simple ingredients and an easy roux.
Ingredients
Chicken
- Boneless, skinless chicken breasts
- All-purpose flour
- Seasoned salt
- Garlic powder
- Onion powder
- Black pepper
- Bacon
- Butter
Pasta & Cream Sauce
- Linguine or bow tie pasta
- Butter
- All-purpose flour
- Chicken broth
- Chicken bouillon
- Half-and-half
- Worcestershire sauce
- Garlic powder
- Onion powder
- Black pepper
- Ground thyme
- Reserved pasta water
Equipment
Large skillet: Choose a skillet with enough room to brown the chicken without crowding it. A large skillet also gives you plenty of space for building the sauce and returning the chicken to the pan.
Large pot: You’ll need a separate pot to cook the linguine or bow tie pasta until al dente.
Whisk: A good whisk makes it much easier to incorporate the chicken broth into the roux and create a smooth sauce.
Tongs: Tongs are helpful for turning the chicken as it browns and transferring it in and out of the skillet.
Measuring cups and spoons: Keep these nearby because the balance between the roux, broth, half-and-half, and seasonings matters for the final sauce.
How to Make Smothered Chicken Pasta
The flavor in this recipe starts before the sauce ever hits the skillet.
Slice the chicken breasts into thinner cutlets so they cook evenly, then season them before giving each piece a light coating of flour. You aren’t trying to create a heavy breading.
The flour simply gives the chicken a lightly crisp exterior and helps it develop that golden-brown color.
Cook the bacon first and transfer it to a paper towel-lined plate once it has browned.
Keep some of that flavorful bacon fat in the skillet. It becomes part of the base for the chicken and, eventually, the sauce.
Brown the dredged chicken in batches rather than squeezing every piece into the skillet at once. Crowding the pan traps steam and makes it harder to develop a good crust.
Once the chicken is golden on both sides, transfer it to a plate. It doesn’t need to finish cooking at this point because it will simmer again in the sauce.
Now you can build the creamy gravy right in the same skillet. Melt the butter into those browned bits and whisk in the flour. Give the flour time to cook briefly before gradually adding the chicken broth. Whisk as you pour so the roux dissolves smoothly into the liquid.
Once the broth has thickened, add the half-and-half, Worcestershire sauce, bouillon, thyme, and remaining seasonings. Let the sauce simmer gently until it becomes smooth and creamy. Keep the heat controlled here. A hard boil isn’t necessary and can make a dairy-based sauce less smooth, a gentle simmer is all you need.
Return the chicken to the skillet and let it finish cooking in the sauce. This gives the chicken time to soak up some of that savory flavor while its browned coating helps it feel like true smothered chicken.
Meanwhile, cook your linguine or bow tie pasta until just al dente. Before draining it, reserve some pasta water. That starchy water gives you an easy way to loosen the finished sauce without watering down its flavor.
Once the chicken is cooked through to 165°F, remove it long enough to toss the pasta and bacon into the sauce. Add a splash of reserved pasta water as needed until the noodles are thoroughly coated and the sauce has the consistency you want.
Serve the chicken over the creamy pasta and spoon a little extra sauce and bacon over the top. Throw together a quick salad like my Strawberry & Feta Salad and serve with some Dutch Oven Cheesy Bread.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
PrintSmothered Chicken Pasta
Pan-fried seasoned chicken served over linguine or bow tie pasta tossed in a creamy homemade bacon pan sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes – 1 hour
- Yield: 4-6 servings
- Category: Dinner, Pasta
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- ½ cup all-purpose flour
- 2 teaspoon seasoned salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons vegetable or avocado oil, plus bacon drippings as needed
Pasta
- 12 ounces linguine or bow tie pasta
- Salt, for pasta water
Bacon
- 5–6 slices bacon, chopped
Creamy Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups chicken broth
- 1½ cups half-and-half
- 1 teaspoon chicken Better Than Bouillon
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme or ⅛ teaspoon ground thyme
- ½ teaspoon black pepper
½ teaspoon salt, plus more to taste
- ½–1 cup reserved pasta water, as needed
Instructions
- Prepare the chicken. Slice each chicken breast horizontally to create 4 thin chicken cutlets.
- In a shallow dish, combine the flour, seasoned salt, garlic powder, onion powder, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Cook the bacon. Add the chopped bacon to a large skillet and cook over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon drippings in the skillet.
- Brown the chicken. Add enough oil to the skillet to lightly coat the bottom. Add the chicken and cook for about 3–4 minutes per side, until golden brown. The chicken does not need to be completely cooked through at this point. Transfer to a plate.
- Cook the pasta. Meanwhile, bring a large pot of salted water to a boil. Cook the linguine or bow tie pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain and set aside.
- Make the sauce. Reduce the skillet heat to medium-low. Add the butter. Once melted, whisk in the flour and cook for about 1 minute.
- Slowly pour in the chicken broth while whisking continuously until smooth.
- Stir in the half-and-half, Better Than Bouillon, Worcestershire sauce, garlic powder, onion powder, thyme, black pepper, and ½ teaspoon salt.
- Bring the sauce to a gentle simmer and cook for 3–5 minutes, stirring frequently, until it begins to thicken. Keep the sauce slightly thinner than traditional gravy because the pasta will absorb some of the liquid.
- Finish the chicken. Return the chicken to the skillet and nestle it into the sauce. Cover and simmer gently for 5–8 minutes, or until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a clean plate.
- Add the pasta. Add the drained pasta to the skillet and toss until thoroughly coated. Add reserved pasta water a few tablespoons at a time as needed to keep the sauce creamy.
- Stir about half of the cooked bacon into the pasta. Taste and add additional salt if needed.
- Divide the pasta among plates. Place the chicken over the pasta, spoon additional sauce over the chicken, and sprinkle with the remaining bacon.
Notes
Ground thyme: If using ground thyme instead of dried thyme leaves, use ⅛ teaspoon.
Don’t over-thicken the sauce: The sauce will continue to thicken as it sits and as the pasta absorbs it.
Save your pasta water: Reserve the full cup before draining. You may not need all of it, but it makes it easy to loosen the sauce without diluting the flavor too much.
Salt to taste: Broth, bacon, bouillon, and seasoned salt vary considerably in sodium. The added ½ teaspoon gives the sauce a better baseline seasoning, but taste the finished pasta before adding more.
Pasta options: Linguine gives this dish a creamy, restaurant-style presentation, while bow tie pasta holds the sauce well and is easier to serve.
Recipes That Pair Well With This
This pasta is already a hearty main dish, so I like to keep the sides simple.
- Garlic Parmesan Green Beans – The garlic and Parmesan work well alongside the creamy sauce, while the green beans give the meal something lighter to balance the pasta.
- Cheesy Pull Apart Garlic Bread – A good choice when you want something for soaking up the extra sauce left on the plate.
- Easy Homemade Breadsticks (Or Dinner Rolls) – Soft homemade breadsticks turn this into a full comfort-food dinner.
- Flaky Homemade Buttermilk Biscuits – Homemade biscuits are another option for serving alongside the creamy chicken gravy.
- Peach Dump Cake – This easy peach dessert keeps the comfort-food theme going without adding much extra work.
- Perfect Classic Cheesecake – For a more special dinner, finish the meal with a slice of homemade cheesecake.
More Recipes to Try
- One Pot Creamy Garlic Chicken Pasta – Another creamy chicken pasta that’s especially useful for busy weeknight dinners.
- Creamy Chicken Alfredo Pasta with Broccoli – Chicken, broccoli, pasta, and creamy Alfredo sauce make this another filling family dinner.
- Cajun Chicken Pasta (Creamy Cajun Alfredo) – Try this one when you want creamy chicken pasta with a bolder seasoning profile.
- Creamy Rotel White Chicken Spaghetti Bake – A baked pasta option with creamy sauce, chicken, and Rotel.
- Creamy Chicken Enchiladas – Skip the pasta and turn chicken into another rich, comforting dinner.
- Juicy Garlic Herb Chicken Breasts (Air Fryer, Skillet, or Grill) – A useful basic chicken recipe with several different cooking methods.
Tips for Little Helpers
Younger helpers can measure the dry seasonings before you begin cooking. They can also whisk together the flour and seasonings for the chicken dredge.
Older kids can help measure the sauce ingredients and break apart the cooked bacon once it has cooled. This recipe also gives you a good opportunity to show them how a roux changes as liquid is gradually whisked into it.
Keep little hands away from the skillet during the frying and sauce-making portions. Bacon grease and hot butter can splatter.
Tips for Success
Don’t overcrowd the chicken. Give the pieces enough room to make contact with the skillet. Work in batches when necessary.
Keep the browned bits. Those bits left behind by the bacon and chicken add a lot of flavor to the sauce.
Cook the roux before adding broth. A brief cooking time gets rid of the raw flour taste.
Add the broth gradually. Whisking as you add it helps prevent lumps and creates a smoother sauce.
Cook the pasta only until al dente. The noodles will spend a little more time in the hot sauce, so you don’t want them overly soft to begin with.
Save the pasta water. Don’t drain the pot before reserving some. You may not need much, but it’s much easier to thin the sauce with pasta water than to fix a sauce that has been thinned too much.
Taste before serving. Bacon, bouillon, and seasoned salt all contribute salt to this recipe. Taste the finished sauce and adjust the seasoning at the end.
FAQs
Can I use bow tie pasta instead of linguine? Yes. Either works well with this recipe. Linguine gives you long noodles coated in the creamy sauce, while bow tie pasta is easy to scoop and serve. Use whichever your family prefers.
Can I use ground thyme instead of dried thyme leaves? Yes. Ground thyme is more concentrated than dried thyme leaves, so you’ll want to use less. Follow the amount listed for ground thyme in the recipe card rather than substituting it one-for-one.
Why do I need to reserve pasta water? Pasta water contains starch released by the noodles as they cook. A small amount can loosen a thick sauce while helping it continue to cling to the pasta.
Can I use heavy cream instead of half-and-half? You can, but the sauce will be noticeably richer and thicker. You may need additional broth or reserved pasta water to get the consistency you want.
How do I know when the chicken is done? Cook chicken until the thickest portion reaches an internal temperature of 165°F.
Why is my sauce too thick? The sauce continues to thicken as it sits, and the pasta absorbs some liquid too. Stir in reserved pasta water a little at a time until the sauce loosens.
Can I make this without bacon? Yes. You’ll lose some of the smoky flavor that makes the sauce especially savory, but the recipe will still work. Use additional butter or cooking oil as needed when browning the chicken.
Storage
Allow leftovers to cool before transferring them to an airtight container. Store them in the refrigerator.
Cream sauces naturally thicken after refrigeration, and the pasta will continue absorbing some of the sauce. When reheating, add a small splash of chicken broth, milk, or half-and-half to bring back the creamy consistency.
Reheat gently on the stovetop or in the microwave until the chicken and pasta are heated through..
Freezing Instructions
I prefer this recipe fresh or refrigerated rather than frozen. Cream-based sauces can change texture after freezing and thawing, and cooked pasta tends to become softer.
For make-ahead meal prep, you could prepare and brown the chicken ahead of time, then refrigerate it separately. Cook the pasta and make the cream sauce closer to serving time for the best texture.
Variations
Use bow tie pasta: Swap the linguine for farfalle when you want a shorter pasta that’s especially easy for kids to eat.
Add mushrooms: Sauté sliced mushrooms after cooking the bacon and before making the sauce. Remove them from the skillet and stir them back in near the end.
Add spinach: Stir baby spinach into the finished sauce and let it wilt before adding the pasta.
Make it extra garlicky: Add fresh minced garlic to the butter before making the roux.
Add Parmesan: Stir freshly grated Parmesan into the finished cream sauce for a cheesier variation.
Skip the pasta: The chicken and creamy sauce can also be served over Creamy Homemade Mashed Potatoes for a version that’s closer to traditional smothered chicken.
Final Thoughts
This Smothered Chicken Pasta combines two dinners I already love: creamy pasta and skillet-smothered chicken. Browning the chicken and bacon first takes a little more time than simply tossing everything into one pot, but that extra step builds the flavor of the entire sauce.
The part I especially like is that we didn’t skimp on the sauce. Once the linguine goes into the skillet, there’s still enough creamy gravy to coat the noodles and serve with the chicken rather than ending up with dry pasta.
Linguine is my first choice, but bow tie pasta works just as well. Either way, you end up with golden chicken, smoky bacon, and plenty of homemade creamy sauce in every serving.
Leave a Reply