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Creamy roasted garlic chicken farfalle pasta with sun-dried tomatoes, mushrooms, and parsley in a white skillet.
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Farfalle with Chicken and Roasted Garlic

A creamy, garlicky, comfort-loaded pasta just like the Cheesecake Factory farfalle with chicken and roasted garlic. Easy to make at home with rich flavors and restaurant vibes, it’s like a warm hug on a plate.
Course Main Course
Cuisine American, Italian
Keyword cheesecake factory farfalle with chicken and roasted garlic, farfalle with chicken and roasted garlic, farfalle with chicken and roasted garlic recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 620kcal

Equipment

  • large pot for boiling the farfalle pasta
  • large skillet or sauté pan
  • baking sheet with foil
  • Chef’s knife for slicing chicken, chopping parsley, and prepping vegetables
  • Cutting board
  • pair of tongs or spatula
  • garlic press if you want to crush the roasted garlic faster
  • cheese grater to freshly grate the Parmesan cheese
  • colander for draining the pasta

Ingredients

  • 12 oz farfalle pasta
  • 2 unit boneless chicken breasts sliced thin
  • 1 unit whole head garlic
  • 3 tbsp olive oil
  • 2 tbsp butter
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup Parmesan cheese grated
  • ⅓ cup sun-dried tomatoes chopped
  • 1 cup mushrooms sliced
  • 4 slices bacon crispy and chopped
  • 1 tbsp Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Instructions

  • Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30–35 minutes until golden and soft.
    3 tbsp olive oil, 1 unit whole head garlic
  • Boil farfalle pasta in salted water until al dente. Drain and set aside.
    12 oz farfalle pasta, 1 tbsp Salt
  • Season chicken slices with salt and pepper. Sear them in olive oil over medium-high heat until golden and fully cooked. Set aside.
    2 unit boneless chicken breasts, 1 tbsp Salt, Black pepper, 3 tbsp olive oil
  • In the same skillet, melt butter. Add mushrooms and sun-dried tomatoes. Sauté for 5 minutes until softened.
    ⅓ cup sun-dried tomatoes, 1 cup mushrooms, 2 tbsp butter
  • Squeeze roasted garlic cloves out of their skins and add to the skillet. Stir well to blend.
  • Pour in the heavy cream and chicken broth. Let simmer 5–7 minutes until it starts to thicken.
    1 cup heavy cream, ½ cup chicken broth
  • Stir in grated Parmesan cheese and mix until the sauce is creamy and smooth.
    ½ cup Parmesan cheese
  • Add cooked pasta, seared chicken, and chopped crispy bacon to the pan. Toss everything together to coat evenly.
    4 slices bacon
  • Let it simmer for 2–3 more minutes to absorb flavors.
  • Serve hot, topped with freshly chopped parsley and extra Parmesan if desired.
    Fresh parsley

Notes

  • Add chili flakes for heat.
  • Use half-and-half instead of heavy cream for a lighter option.
  • Vegetarian? Skip the chicken and bacon, add spinach and more mushrooms.