Cheesecake Factory's Farfalle With Chicken and Roasted Garlic

This copycat version of the Cheesecake Factory's farfalle with chicken and roasted garlic is made with bow-tie pasta, chicken, mushrooms, tomatoes, pancetta, peas, and caramelized onions in roasted garlic and Parmesan cream sauce. Here is how to make it, store it, and reheat it.

Copycat Cheesecake Factory's Farfalle With Chicken and Roasted Garlic

The Cheesecake Factory's farfalle with chicken and roasted garlic is a colorful and flavorful dish with tender chicken, smoky pancetta, and plenty of vegetables. The garlic and Parmesan sauce adds a garlicky saltiness that absorbs into the pasta.

The cooking method is similar to making fettuccine alfredo. You need to cook the chicken and bacon, and other ingredients in a skillet or a large Dutch oven. Then, you add the cooked pasta and toss everything together until combined.

By cooking all of your ingredients in the same skillet, you infuse all of the ingredients with the taste of chicken and bacon fat. Meanwhile, the heavy cream and cheese add a creaminess that coats the pasta.

Here is how to make the perfect copycat version of the Cheesecake Factory's farfalle with chicken and roasted garlic.

Farfalle With Chicken and Roasted Garlic Ingredients

• 1 pound bow-tie pasta aka farfalle
• 2 tablespoons olive oil (extra virgin recommended)
• 2 boneless, skinless chicken breasts (about 1 pound)
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 12 ounces center-cut bacon, cut into strips
• 8 ounces cremini mushrooms, quartered
• ½ yellow onion, chopped
• 1 cup chopped sun-dried tomatoes
• ½ cup vinegar or white wine
• 1 cup heavy cream or half and half
• ½ cup peas
• 1 head roasted garlic, cloves removed (instructions above)
• 1 cup grated Parmesan cheese, divided
• Fresh basil leaves for serving

How to Make Cheesecake Factory's Farfalle With Chicken and Roasted Garlic

1. Cook the farfalle pasta according to the package directions.

2. Dice the chicken into 1-inch cubes and season them with the salt and ground black pepper.

3. Heat the olive oil in a large skillet set over high heat.

4. Add the chicken breast and cook for about 3 to 4 minutes until browned.

5. Once the chicken breasts are cooked through, remove them from the heat and set them aside.

6. Reduce the heat to medium, return the skillet to the stove, and add the bacon.

7. Cook the bacon and brown and crispy, about 5 to 6 minutes. Leave the fat in the skillet.

8. Return the skillet to the heat and add the mushrooms and onions; cook for 5-7 minutes until brown.

9. Transfer the mushrooms and onions to a large bowl with chicken and bacon.

10. Return the skillet to the heat. Cook the sundried tomatoes with the vinegar (or white wine) until reduced by half, stirring often, about 10 minutes.

11. Stir in the heavy cream, peas, roasted garlic, chicken, bacon, mushrooms, and onions.

12. Add about ¾ cup of the Parmesan cheese, leaving some for garnish.

13. Cook for about 3 minutes, stirring often.

14. Add the cooked farfalle pasta and stir until everything is combined.

15. Remove from the heat and serve hot with the remaining Parmesan on top and fresh basil leaves.

Expert Tips To Make it Even Better:

1. Cook the chicken breast, bacon, and veggies in the same skillet, which will allow everything to flavor each other.
2. You can use fat-free half and half instead of heavy cream.
3. Use extra virgin olive oil instead of vegetable oil.
4. You can add bell pepper slices to the pasta by cooking them in butter then adding them at the end to ensure they don't overcook.
5. Cheddar cheese will also work well in this dish.
6. Try to cook the exact amount needed for this recipe, as pasta with cream doesn't doesn't hold well in the fridge.

How to Roast the Garlic:

1. Preheat your oven to 400 F (205 C).
2. Remove the papery peel from the whole garlic head but leave the skins on cloves and the head intact.
3. Cut about ¼ to ½ inches off the top of the head of garlic to expose the cloves.
4. Drizzle the garlic with olive oil and place it on a sheet of aluminum foil with the cut side facing down.
5. Bake at 400 F (205 C) for 30-40 minutes, or until the cloves are brown and soft.
6. Remove them from the oven and let them cool before removing them from the head of the garlic.

Allow the garlic cloves to cool enough so you can touch them without hurting your fingers. Use a small knife to cut the skin around each clove, and using a fork or your fingers, pull or squeeze the roasted garlic cloves out of their skins.

Set them aside to use in this recipe of other dishes.

How to Store Farfalle With Chicken and Roasted Garlic

Farfalle with chicken and roasted garlic will last in the fridge for about 3 to 5 days. To do so, simply store it in airtight glass containers. Try to avoid eating it after 5 days.

I recommend that you do not store the pasta for more than 3 days in the fridge.

How to Reheat Farfalle With Chicken and Roasted Garlic

In the Oven:

In this method of reheating farfalle with chicken and roasted garlic, simply spread your leftover pasta out evenly on a baking tray and bake it at 350 F for about 15 to 20 minutes, stirring once about halfway through. This will give you evenly heated pasta and some nice crispy bits of toasted deliciousness.

On the Stove:

You can also reheat farfalle with chicken and roasted garlic in a skillet on the stove. Heat 2 tablespoon olive oil or less in the skillet and then add your pasta and cook it for about 5 to 10 minutes, stirring often, until heated through.

Freezing farfalle with chicken and roasted garlic is not recommended.

What to Serve With Farfalle With Chicken and Roasted Garlic

Farfalle with chicken and roasted garlic is classed as a complete meal which means you can serve it alone without any side dishes. However, there are many dishes that you can serve it with if you like.

Cucumber salad, tomato salad, and other types of fresh vegetable salads are excellent side dishes to serve with farfalle with chicken and roasted garlic. Roasted veggies such as carrots, asparagus, bell pepper, and potatoes are great option to serve with the pasta as well.

Here is a list of dishes you can serve with farfalle with chicken and roasted garlic:

• Pioneer Woman's Corn Casserole
• Costco's Stuffed Peppers
• Quinoa Salad
• Cream of Asparagus Soup 
• French Onion Soup

Continue to Content

Cheesecake Factory's Farfalle With Chicken and Roasted Garlic

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

This copycat version of the Cheesecake Factory’s farfalle with chicken and roasted garlic is made with bow-tie pasta, chicken, mushrooms, tomatoes, pancetta, peas, and caramelized onions in roasted garlic and Parmesan cream sauce. Here is how to make it, store it, and reheat it.

Print

Ingredients

• 1 pound bow-tie pasta aka farfalle
• 2 tablespoons olive oil (extra virgin recommended)
• 2 boneless, skinless chicken breasts (about 1 pound)
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper
• 12 ounces center-cut bacon, cut into strips
• 8 ounces cremini mushrooms, quartered
• ½ yellow onion, chopped
• 1 cup chopped sun-dried tomatoes
• ½ cup vinegar or white wine
• 1 cup heavy cream or half and half
• ½ cup peas
• 1 head roasted garlic, cloves removed (instructions above)
• 1 cup grated Parmesan cheese, divided
• Fresh basil leaves for serving

Instructions

1. Cook the farfalle pasta according to the package directions.
2. Dice the chicken into 1-inch cubes and season them with the salt and ground black pepper.
3. Heat the olive oil in a large skillet set over high heat.
4. Add the chicken breast and cook for about 3 to 4 minutes until browned.
5. Once the chicken breasts are cooked through, remove them from the heat and set them aside.
6. Reduce the heat to medium, return the skillet to the stove, and add the bacon.
7. Cook the bacon and brown and crispy, about 5 to 6 minutes. Leave the fat in the skillet.
8. Return the skillet to the heat and add the mushrooms and onions; cook for 5-7 minutes until brown.
9. Transfer the mushrooms and onions to a large bowl with chicken and bacon.
10. Return the skillet to the heat. Cook the sundried tomatoes with the vinegar (or white wine) until reduced by half, stirring often, about 10 minutes.
11. Stir in the heavy cream, peas, roasted garlic, chicken, bacon, mushrooms, and onions.
12. Add about ¾ cup of the Parmesan cheese, leaving some for garnish.
13. Cook for about 3 minutes, stirring often.
14. Add the cooked farfalle pasta and stir until everything is combined.
15. Remove from the heat and serve hot with the remaining Parmesan on top and fresh basil leaves.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 1207Total Fat: 69gSaturated Fat: 30gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 225mgSodium: 2127mgCarbohydrates: 68gFiber: 6gSugar: 11gProtein: 70g