Farfalle with Chicken and Roasted Garlic: 5 Super Easy Steps

Ever wondered why farfalle with chicken and roasted garlic is such a big deal?

No really, what is it about this creamy, garlicky, bow-tie-shaped pasta dish that gets people obsessed? You see it poppin’ up on menus, home-cook blogs, and social feeds—especially that Cheesecake Factory farfalle with chicken and roasted garlic. The hype is real.

And let’s be honest, you’ve probably tried to recreate it once or twice. Maybe you got close. Maybe it was a complete kitchen disaster. Either way, you’re here now because you want the real deal. The good stuff. The step-by-step that makes your taste buds go wow and your friends say, “Yo, you made this?!”

Well, buckle up, friend. Because we’re diving into a pasta party like no other. We’re talking creamy parmesan, juicy chicken, that golden roasted garlic punch, and farfalle—aka bowtie pasta—that holds all that saucy goodness in every little fold.

You’re about to get a full-on breakdown of the best farfalle with chicken and roasted garlic recipe. We’ll even touch on how to copy that Cheesecake Factory farfalle with chicken and roasted garlic (because why not impress the heck outta everyone at dinner?).

Oh, and don’t worry. This ain’t some robotic recipe list. This is real, fun, messy kitchen vibes—with just the right amount of chaos and cheesy garlic bliss.

Why You’re Gonna Love This Farfalle with Chicken and Roasted Garlic Recipe

Okay, so why should you even bother making this dish at home when you could just hit up the Cheesecake Factory? Good question. But here’s the thing — homemade is where the magic happens. Here’s what you’re getting:

Big Flavor Punch

• Roasted garlic = sweet, bold, deep. It’s not the angry sharp garlic you fear.
• Chicken is seasoned to the heavens and juicy as heck.
• Sauce is creamy, cheesy, dreamy.

Save That Money, Baby

• One Cheesecake Factory farfalle with chicken and roasted garlic? Maybe fifteen to twenty bucks.
• Homemade version? A fraction of that, and you get leftovers.

Control the Chaos

• Want extra garlic? Do it.
• Need it gluten-free? You got options.
• Watching your dairy? Sub it. Boom. You’re the boss now.

A Little Fancy Without Trying Too Hard

• It looks like you went all out.
• But really, it’s just 5 chill steps and a lot of stirring.
• Perfect for date night, dinner with friends, or just spoiling yourself.

Meal Prep Goals

• This stuff reheats like a champ.
• Tastes even better the next day (weird but true).
• Make once, eat like a king for days.

Main Point: This dish isn’t just dinner—it’s an experience. Creamy roasted garlic and juicy chicken come together in full restaurant-style glory. Think of it as a big, warm hug on a plate.

What You’ll Need to Make Farfalle with Chicken and Roasted Garlic

Listen. You don’t need to be a gourmet wizard to whip this up. But you do need some solid ingredients. Nothing fancy. Just real stuff that packs flavor and vibes. Here’s what you’re grabbing from the store or pulling from your pantry:

Main Ingredients

Ingredient	Amount	Notes
Farfalle pasta	12 oz	Aka bowtie pasta. Holds sauce like a champ.
Chicken breast or thighs	1 lb	Thighs = juicier. Breast = leaner. Your call.
Garlic bulbs	2 whole	We’re roasting these bad boys. No shortcuts.
Olive oil	3 tbsp	For roasting and cooking. Go good quality.
Butter	2 tbsp	Adds flavor to the sauce. Always better with butter.
Heavy cream	1 cup	For that creamy dreamy texture. You can sub with half & half.
Parmesan cheese	1 cup grated	Fresh grated. Don’t use the shaker stuff. Just don’t.
Salt	To taste	Kosher salt is best.
Black pepper	Fresh cracked	Adds some bite. Go heavy if you love it.
Crushed red pepper flakes	Optional	For a tiny kick. Totally up to you.
Fresh parsley	A handful	Chopped for garnish and freshness.

Optional But Amazing Extras

• White wine – a splash in the sauce can bring serious restaurant energy
• Sun-dried tomatoes – add richness and sweetness
• Spinach – sneak in some greens if you’re feeling wholesome
• Mushrooms – sautéed with the chicken for umami overload

Main Point: This list may look like a lot, but it’s basic kitchen stuff. No weird, hard-to-find items. Just ingredients that know how to bring their A-game.

How to Make Farfalle with Chicken and Roasted Garlic (In Just 5 Steps)

Alright. Grab your apron (or don’t, no one’s judging), fire up that stove, and let’s roll into the kitchen chaos. Here’s your step-by-step guide to making farfalle with chicken and roasted garlic that’ll have folks begging for seconds.

Step One: Roast That Garlic Like a Pro

You don’t just toss garlic in raw. No. We’re roasting it ‘til it’s buttery soft and sweet as honey.

• Preheat your oven to 400°F.
• Slice the tops off two garlic bulbs. Keep the cloves intact.
• Drizzle with olive oil and wrap ‘em tight in foil.
• Roast for about 35–40 mins. When done, cloves should be golden and squishy.

Pro move: Make extra. Roasted garlic keeps in the fridge and you’ll wanna spread it on everything.

Step Two: Boil the Pasta, Salt That Water

While the garlic’s doin’ its thing…

• Boil a big ol’ pot of salted water. Like really salted. It should taste like the sea.
• Toss in your farfalle and cook till al dente. That’s just tender with a lil bite.
• Save a cup of the pasta water (you’ll thank me later). Then drain.

Heads up: Don’t overcook it. Mushy pasta ruins everything. We’re not makin’ soup.

Step Three: Chicken Time

Now for the main protein. Juicy chicken, baby.

• Cut your chicken into bite-sized chunks.
• Season it up with salt, pepper, maybe a little garlic powder if you’re wild.
• In a skillet, heat olive oil and butter over medium heat.
• Cook chicken until golden and cooked through. Set it aside.

Optional magic: Deglaze that pan with a splash of white wine. Adds that Cheesecake Factory-level fancy vibe.

Step Four: Build That Creamy Sauce

This is where the flavor party happens.

• In the same skillet (yes, keep all that chicken juice), add a bit more butter if needed.
• Squeeze out the roasted garlic cloves. Mash ‘em into the pan.
• Add your heavy cream and stir till warm.
• Toss in the grated Parmesan. Stir until melty and smooth.
• Thin it out with some of that reserved pasta water, a little at a time, until it’s silky.

Taste it. Add salt. Add pepper. You’re the boss here.

Step Five: Mix It All Up

Time to bring it home.

• Add your drained pasta and cooked chicken to the skillet.
• Toss everything together until coated and beautiful.
• Garnish with chopped parsley. Maybe more cheese. Maybe a tear of joy.

BOOM. You did it.

Main Point: You just made creamy, garlicky, golden farfalle with chicken that tastes better than anything from Cheesecake Factory. And you did it in 5 messy, delicious steps.

Pro Tips and Fun Variations for Farfalle with Chicken and Roasted Garlic

This ain’t some stiff, one-way recipe. Nah. It’s your base, your playground. Wanna make it lighter, spicier, or more “Instagram chef”? You’re about to find out how.

Pro Tips to Make It Insanely Good

• Use thighs over breasts – Chicken thighs are juicier and harder to mess up. Seriously, they’re flavor bombs.
• Don’t skip the garlic roast – Raw garlic? Sharp. Roasted garlic? Sweet and mellow. It makes this dish.
• Add pasta water like a boss – Wanna avoid a clumpy, dry sauce? That starchy pasta water is liquid gold. It pulls everything together like glue (but tasty).
• Grate your own cheese – Pre-grated cheese has coating on it that messes with melting. Be better than that.
• Cook sauce low and slow – Don’t rush the sauce. Let it thicken on its own. Stir like you mean it.

Twists You’ll Love Trying

Lighter version

• Swap out heavy cream with half & half or even unsweetened almond milk.
• Add spinach or kale at the end for color and crunch.

Spicy kick

• Toss in red chili flakes or a bit of hot sauce to the sauce.
• Or go nuts and add a diced jalapeño when sautéing the chicken.

Veggie-loaded

• Sauté mushrooms, cherry tomatoes, or zucchini with the chicken.
• Or roast veggies along with your garlic. Throw ‘em in at the end.

Cheesecake Factory Copycat Vibe

• Add sun-dried tomatoes for that signature flavor burst.
• A splash of white wine in the sauce adds depth—totally optional but it slaps.

Gluten-free or dairy-free

• Sub gluten-free farfalle.
• Use plant-based cream and cheese if needed. Still tastes chef’s kiss.

Main Point: Don’t treat recipes like rules. Treat ‘em like guidelines. You do you, chef.

Serving Suggestions That’ll Make You Look Like a Pro

So you’ve got your skillet full of creamy, garlicky, saucy pasta. Now what? You don’t just plop it on a plate and call it a day. Nah. You elevate that meal. Here’s how.

What to Serve with Farfalle with Chicken and Roasted Garlic

Fresh Green Salad

• Crisp lettuce, arugula, cherry tomatoes, maybe a little balsamic glaze.
• The fresh crunch balances the creamy pasta like a dream.

Garlic Bread or Crusty Baguette

• Because let’s be real. You’re gonna want something to mop up that sauce.
• Bonus: Rub a little roasted garlic on the bread too. Yep, garlic on garlic.

Roasted Veggies

• Broccoli, asparagus, or even Brussels sprouts roasted in the oven. Toss them with olive oil, salt, pepper—done.
• It’s earthy. It’s simple. And it makes the dish feel less… indulgent (even if you go full cream mode).

Wine Pairing

• Glass of Chardonnay or a light Pinot Grigio works beautifully here.
• Or skip wine and pour a lemony sparkling water in a wine glass for the vibe without the buzz.

Plating It Right

Wanna make it look fancy? Do this:

• Use a wide, shallow bowl (not a deep pasta one—sauce sinks and ruins the magic).
• Twirl the farfalle into the bowl like you meant it.
• Top with chopped parsley, extra parm, maybe a drizzle of olive oil or a crack of pepper.
• Drop one roasted garlic clove on top for the chef’s kiss effect.

Want to complement your creamy farfalle with chicken and roasted garlic with a perfect roast? Pair it with a juicy Pikes Peak Roast. Check out our detailed guide on how to cook it perfectly every time.

Main Point: Farfalle with chicken and roasted garlic isn’t just food. It’s a whole experience. And you deserve to enjoy every bite like royalty.

Conclusion: You Just Unlocked Pasta Glory

There it is. Your very own farfalle with chicken and roasted garlic masterpiece. Creamy. Garlicky. Rich. Comforting. And yeah—it totally tastes like the Cheesecake Factory farfalle with chicken and roasted garlic… maybe even better. You made it from scratch, gave it your twist, and probably licked the spoon (no judgment).

This isn’t just a recipe. It’s a flex. A weeknight hero. A weekend treat. A yo-look-what-I-made moment.

And the best part? You can keep riffing on it. Want it spicier next time? Do it. Want it vegetarian? Sub mushrooms. Want to add shrimp or bacon? Heck yeah. It’s your dish now.

So light a candle. Pour a drink. Put that pasta on the table. And just enjoy every freakin’ bite.

And hey — if you loved this recipe or tried it your own way, let me know. Contact us via the web and share your pics, tweaks, or glorious kitchen fails (we love those too).

Craving something with a little kick? Try this creamy one-pot buffalo chicken pasta from Bon Appétit. It’s rich, spicy, and super easy to make on a busy weeknight.

FAQs About Farfalle with Chicken and Roasted Garlic

Can I make this ahead of time?

Yup. You totally can. The pasta holds up for a day or two in the fridge. Just store it in an airtight container. When you’re ready to reheat, toss it in a pan with a splash of milk or cream to loosen things back up. Microwave? Meh. It works, but the stove’s gonna bring the sauce back to life better.

How long does roasted garlic last?

Roasted garlic will chill in your fridge for up to a week. Store it in a little olive oil inside a jar. Use it on toast, in mashed potatoes, or heck—just eat it by the spoon. No judgment.

Can I freeze this pasta?

You can, but don’t expect it to come back creamy and perfect. Cream sauces don’t always freeze and reheat well. If you must freeze it, undercook the pasta a bit and use a freezer-safe container. Reheat it gently with added cream.

Is this the same as Cheesecake Factory’s version?

Close. Really close. The original Cheesecake Factory farfalle with chicken and roasted garlic uses roasted garlic, sun-dried tomatoes, maybe some wine in the sauce. You can 100% customize your version to match it—or upgrade it.

Where do I use the butter and olive oil?

Butter goes into the sauce and chicken cooking for that rich depth. Olive oil’s for roasting the garlic and sometimes cooking the chicken too. Don’t skip either—they bring balance.

What if I want to use a different pasta?

Go for it. Penne, rigatoni, or fettuccine all work. Just avoid something flimsy like angel hair—it’ll drown in the sauce and fall apart.

How do I stop the cheese from clumping in the sauce?

Use freshly grated parmesan (not the bagged stuff). Add it off the heat and stir constantly. If the sauce’s too hot, it clumps. Keep it gentle, like a pasta lullaby.

Main Point: There are no dumb questions. You’re just making sure your farfalle with chicken and roasted garlic turns out amazing. Respect.