Farfalle with Chicken and Roasted Garlic (Cheesecake Factory Copycat)
This is my Cheesecake Factory copycat farfalle made with three heads of roasted garlic, crispy bacon, tender chicken, sun-dried tomatoes, earthy mushrooms, and peas in a creamy milk-based sauce.
Ingredients
- 3 heads garlic
- 8 ounces farfalle, bow tie pasta
- 1 tablespoon olive oil
- 6 strips bacon, chopped
- 2 medium boneless chicken breasts, diced
- ½ teaspoon EACH: sea salt and pepper
- 1 medium onion, minced
- 5 ounces mushrooms, sliced
- 1 cup dry white wine, can sub chicken stock
- ½ cup chopped sun-dried tomatoes in oil, see notes
- 1 tablespoon cornstarch
- 1 cup milk
- ¾ cup shredded parmesan
- 1 cup frozen peas
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, keeping the cloves intact. Cut ¼ inch off the top of each head of garlic so all of the cloves are exposed. Place the head of garlic into the parchment paper and drizzle the top with a little oil. Wrap the aluminum foil package up tightly and place it into a baking dish. Roast the garlic for 45 minutes, or until soft and golden.3 heads garlic
- While the garlic is roasting, begin cooking the rest of the meal. Put a large pot of well-salted pasta on to boil. Cook the farfalle for 8 minutes. Drain the pasta, then add it back into the pot and toss it with 1 tablespoon of olive oil.8 ounces farfalle, 1 tablespoon olive oil
- In a large frying pan, cook the bacon over medium heat until it's crispy, then remove it from the pan.6 strips bacon
- If the pan has less than 1 tablespoon of bacon fat, add a splash of olive oil. Add the chicken, season with salt and pepper, and cook until it is browned and cooked through. Remove the chicken from the pan and put it with the bacon.2 medium boneless chicken breasts, ½ teaspoon EACH: sea salt and pepper
- Add the onion and mushrooms to the pan and cook until the onion begins to caramelize, about 7-8 minutes. Transfer the veggies to the bowl with the chicken. Move the pan off the heat.1 medium onion, 5 ounces mushrooms
- Once the roasted garlic is cooked, let it cool slightly then squeeze the cloves from the skins.
- Put the pan back on medium heat, add the wine and sun-dried tomatoes, and bring them to a boil. Continue boiling the wine until it reduces by half, about 5 minutes.1 cup dry white wine, ½ cup chopped sun-dried tomatoes in oil
- Add half of the roasted garlic and mash it into the sauce. (Choose the larger cloves to mash.)
- Put the cornstarch into a measuring cup and mix in a little of the milk. Stir in the rest of the milk, then pour it into the pan. Add the parmesan cheese and the remaining whole roasted garlic and stir until the sauce thickens, about 2 minutes.1 tablespoon cornstarch, 1 cup milk, ¾ cup shredded parmesan
- Add the crispy bacon, chicken, and vegetables to the pan. Add the peas, stir well, and let the sauce reheat. Finally, add the cooked pasta to the pan and mix it into the sauce.1 cup frozen peas
Serving: 1 serving = ¼ of the recipe, Calories: 708kcal, Carbohydrates: 69g, Protein: 38g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 74mg, Sodium: 950mg, Potassium: 1095mg, Fiber: 6g, Sugar: 9g, Vitamin A: 748IU, Vitamin C: 39mg, Calcium: 379mg, Iron: 3mg