Introduction

This copycat recipe of The Cheesecake Factory’s Farfalle with Chicken and Roasted Garlic brings rich flavors and creamy textures to your dinner table. Featuring tender chicken, smoky bacon, mushrooms, and a luscious roasted garlic sauce, it’s a comforting pasta dish that’s sure to impress.

This image shows a close-up of a pasta dish in a white pan. The dish has three main layers: at the bottom, bowtie pasta with a pale yellow color and smooth texture is spread out; the middle layer includes pieces of browned chicken, roasted red tomatoes, and sliced mushrooms, giving a mix of dark brown, red, and light gray colors with a slightly crispy look; the top layer has a creamy white sauce coating the pasta and toppings, sprinkled with thin, off-white cheese shavings and small green herb bits. The dish looks rich, creamy, and colorful. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 head roasted garlic, cloves removed
2 boneless skinless chicken breasts
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
1 pound bow tie pasta (farfalle), cooked and drained
12 ounces center cut bacon, cut into strips
8 ounces crimini mushrooms, quartered
1/2 yellow onion, chopped
1/2 cup sun dried tomatoes, roughly chopped
3/4 cup white wine
1 cup heavy cream
3/4 cup Parmesan cheese

Instructions

Step 1: If you haven’t cooked the pasta yet, prepare it according to the package directions, then drain but do not rinse.
Step 2: Cut the chicken breasts into 1-inch cubes and season them with kosher salt and black pepper.
Step 3: Heat the olive oil in a cast iron skillet over high heat. Add the chicken and cook until browned on all sides and cooked through, about 2-3 minutes per side. Remove the chicken from the pan and set aside.
Step 4: Reduce the heat to medium-high. Add the bacon strips and cook until crisp. Remove the bacon, leaving the rendered fat in the pan.
Step 5: Add the quartered mushrooms and chopped onions to the pan. Cook for 5-7 minutes until they begin to brown. Remove them from the pan and set aside with the chicken and bacon.
Step 6: Stir in the sun dried tomatoes and white wine. Allow the mixture to simmer and reduce by half, about 15 minutes.
Step 7: Add the heavy cream, roasted garlic cloves, cooked chicken, mushrooms, onions, and most of the Parmesan cheese to the pan. Stir well to combine.
Step 8: Toss in the cooked pasta and crispy bacon. Mix everything thoroughly until well combined and heated through.
Step 9: Garnish with the remaining Parmesan cheese before serving.

Tips & Variations

For extra depth, consider using a mix of wild mushrooms instead of just crimini.
Substitute white wine with chicken broth if you prefer a non-alcoholic version.
Roasted garlic can be made by wrapping a whole head of garlic in foil and baking at 400°F (200°C) for 30-40 minutes until soft.
Use fresh parsley or basil garnish to add a bright, fresh finish to the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed.

How to Serve

The close-up image shows a creamy pasta dish with layers of bow tie pasta coated in a smooth white sauce, scattered with roasted mushrooms that have a dark brown, slightly crispy texture. Bright red roasted tomato pieces are mixed throughout, adding a pop of color. There are also browned pieces of cauliflower with a soft but slightly crispy look. Thin, off-white slices of shaved parmesan cheese are placed on top, with small green herb sprinkles adding a fresh touch. The dish is presented on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this recipe?

Yes, you can use pre-cooked chicken to save time. Just add it towards the end of cooking to warm through without drying it out.

Is this recipe suitable for freezing?

While you can freeze the cooked pasta and sauce, the texture of the bacon and mushrooms may change after thawing. It’s best enjoyed fresh but can be frozen for up to 1 month.