Copycat Cheesecake Factory Farfalle with Chicken and Roasted Garlic Recipe
This Copycat Cheesecake Factory Farfalle with Chicken and Roasted Garlic is a rich and flavorful pasta dish featuring tender chicken, crispy bacon, sautéed mushrooms, sun-dried tomatoes, and a creamy roasted garlic sauce. The dish is finished with Parmesan cheese and perfectly tossed with bow tie farfalle pasta for a deliciously hearty meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Proteins
- 2 chicken breasts, boneless skinless
- 12 ounces center cut bacon, cut into strips
Vegetables & Aromatics
- 1 head roasted garlic, cloves removed
- 8 ounces crimini mushrooms, quartered
- 1/2 yellow onion, chopped
- 1/2 cup sun dried tomatoes, chopped roughly
Pasta
- 1 pound bow tie pasta aka farfalle, cooked and drained (but not rinsed)
Dairy & Oils
- 2 tablespoons extra virgin olive oil
- 1 cup heavy cream
- 3/4 cup Parmesan cheese
Seasonings & Liquids
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 3/4 cup white wine
Instructions
- Cook Pasta: Prepare the bow tie pasta according to the package instructions. Once cooked, drain the pasta but do not rinse it, to preserve the starch for better sauce adherence.
- Prepare Chicken: Cut the chicken breasts into 1-inch cubes and season them with kosher salt and black pepper.
- Brown Chicken: Heat the olive oil in a cast iron skillet over high heat. Add the chicken pieces and cook for 2-3 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
- Cook Bacon: Reduce the heat to medium-high and add the bacon strips to the skillet. Cook until crispy. Remove the bacon and leave the rendered fat in the pan for flavor.
- Sauté Vegetables: Add the quartered mushrooms and chopped onions to the skillet with the bacon fat. Cook for 5-7 minutes, stirring occasionally, until they start to brown. Remove the vegetables and combine with the cooked chicken and bacon in a bowl.
- Reduce Wine: Add the sun-dried tomatoes and white wine to the skillet. Stir well and allow the wine to reduce by half, which will take about 15 minutes, intensifying the flavors.
- Add Cream and Roasted Garlic: Stir in the heavy cream and roasted garlic cloves into the reduced wine mixture. Then add back the chicken, bacon, and sautéed vegetables. Mix everything well.
- Incorporate Parmesan: Add most of the Parmesan cheese into the skillet, reserving a small amount for garnish. Stir thoroughly to combine and create a creamy sauce.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet and carefully toss everything together to evenly coat the pasta with the sauce and ingredients.
- Garnish and Serve: Sprinkle the remaining Parmesan cheese on top as garnish before serving. Enjoy this luscious copycat Cheesecake Factory dish!
Notes
- When roasting garlic, wrap the whole head in foil and bake at 400°F for about 30-40 minutes until soft and caramelized.
- Do not rinse pasta after cooking; residual starch helps the sauce cling better.
- Use a cast iron skillet or heavy-bottomed pan for best flavor development and even cooking.
- White wine is essential for balancing richness; substitute with chicken broth if preferred but reduce cooking time accordingly.
- Adjust salt and pepper seasoning according to taste.
- For a lighter version, substitute heavy cream with half-and-half, though the sauce will be less rich.
Keywords: Copycat Cheesecake Factory, Farfalle, Chicken Pasta, Roasted Garlic, Creamy Pasta, Bow Tie Pasta, Bacon Pasta
