Farfalle with chicken and roasted garlic is a copycat Cheesecake Factory pasta recipe that is unbelievably tasty. Made with crispy bacon, tender chicken, sweet roasted garlic, sun-dried tomatoes, mushrooms, peas, and a light creamy sauce. It’s perfect for when you want to treat yourself to a delicious splurge!
This farfalle with chicken and roasted garlic is the cutest little bow-tie pasta, all dressed up in a luscious cream sauce with layers of flavor that come together beautifully. It’s the kind of date-night, restaurant-quality pasta I love making at home—cozy, indulgent, and way more satisfying than going out.
Every bite brings something a little different: a crispy piece of bacon, a sweet clove of roasted garlic, tender chicken, pops of peas, chewy mushrooms, or a tangy hint of sun-dried tomatoes. The flavors work incredibly well together, especially if you’ve ever had (and loved) the famous Cheesecake Factory version—this one hits all the same notes, right from your own kitchen.
Your questions answered
Do the leftovers reheat well? Yes, they do! While this pasta tastes best when it’s freshly made, it’s still delicious when reheated. It will keep well for 3-4 days in a covered container in your fridge.
That seems like a lot of garlic! Roasted garlic is very different than raw or sauteed garlic. Its sweet, mellow flavor works wonderfully in this recipe.
What type of wine should I use? A dry white wine, such as Sauvignon Blanc or Pinot Gris, works best.
Add some sides!
You can easily scoop a big pile of this ridiculously delicious farfalle with chicken and roasted garlic onto a plate and call it dinner. But if you’re in the mood for more, try serving it with these:
- Garlic toast – because a piece of toasted garlicky bread loves pasta!
- Or try my bacon kale Caesar salad or a classic Caesar salad .
- Or keep it light and simple with a green salad tossed in my Italian salad dressing .
Farfalle with Chicken and Roasted Garlic Recipe
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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
- Turn your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that 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
- Cook the bacon until crispy then remove it from the pan. 6 strips bacon
- If there is less than 1 tablespoon of oil in the pan, add a splash of olive oil. Add the chicken, season with salt and pepper, and cook until it begins to brown and is 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. 1 medium onion, 5 ounces mushrooms
- Add the wine and sundried tomatoes to the pan and bring them to a boil. Continue boiling the wine until it reduces by half, about 5 minutes. Add half of the roasted garlic and mash it into the sauce. (Choose the larger cloves to mash.) 1 cup dry white wine, ½ cup chopped sun-dried tomatoes in oil
- 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
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Farfalle with Chicken and Roasted Garlic Recipe
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
- Turn your oven to 400 degrees Fahrenheit. Line a piece of aluminum foil with parchment paper. Remove the papery skin from the head of garlic, making sure to keep the cloves intact. Cut ¼ inch off the top of each head of garlic so that 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
- Cook the bacon until crispy then remove it from the pan. 6 strips bacon
- If there is less than 1 tablespoon of oil in the pan, add a splash of olive oil. Add the chicken, season with salt and pepper, and cook until it begins to brown and is 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. 1 medium onion, 5 ounces mushrooms
- Add the wine and sundried tomatoes to the pan and bring them to a boil. Continue boiling the wine until it reduces by half, about 5 minutes. Add half of the roasted garlic and mash it into the sauce. (Choose the larger cloves to mash.) 1 cup dry white wine, ½ cup chopped sun-dried tomatoes in oil
- 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
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