Restaurant-Style Farfalle with Chicken and Roasted Garlic
Farfalle with Chicken and Roasted Garlic is a creamy, Italian-American pasta featuring seared chicken, crisp beef bacon, and a silky roasted garlic–Parmesan sauce. This copycat of a Cheesecake Factory favorite is ready in about 45 minutes and serves 6. With simple, pantry-friendly ingredients—bow-tie pasta, sun-dried tomatoes, cremini mushrooms and sweet roasted garlic—it delivers rich, restaurant-style flavor without fuss.
- Prep Time
- Cook Time
- Total Time
- Servings
- 6
- Calories
- 612 kcal per serving
- Cost per Serving
- ~$4.25
- Difficulty
- Easy
- Storage
- Refrigerate up to 3 days; freeze up to 2 months.
This version stands out because it uses oven-roasted garlic to add sweet, mellow depth to the cream sauce, pairs crispy beef bacon with earthy mushrooms and tangy sun-dried tomatoes for layered flavor, and finishes everything in a single skillet for concentrated taste and minimal cleanup. Roast the garlic low and slow for best results and reserve some starchy pasta water to help emulsify the sauce.
Farfalle with Chicken and Roasted Garlic is a comforting, crowd-pleasing dinner that brings a restaurant-quality sauce to your weeknight table. The method is straightforward: roast garlic until jammy, sear seasoned chicken, crisp beef bacon, sauté mushrooms and onions, deglaze with vinegar or a sweeter alternative, then build a creamy sauce with heavy cream and Parmesan. Toss with al dente farfalle and finish with fresh basil for a bright, aromatic touch.
What Is Farfalle with Chicken and Roasted Garlic?
This copycat pasta features a roasted garlic–Parmesan cream sauce, seared chicken, crisp beef bacon (or pancetta), cremini mushrooms, sun-dried tomatoes and peas, all tossed with bow-tie (farfalle) pasta. Roasting the garlic produces a sweet, caramelized flavor that dissolves into the cream for a smooth, indulgent sauce—far more complex than raw or jarred garlic alone.
Key Takeaways
- Ready in about 45 minutes—great for weeknights.
- Roasted garlic at 375°F for ~40 minutes gives the best jammy sweetness.
- Single-skillet sauce development concentrates flavor and minimizes cleanup.
- Freezer- and meal-prep–friendly: portions freeze up to 2 months.
Quick Steps at a Glance
- Cook 1 lb farfalle to al dente; reserve ½ cup pasta water.
- Sear seasoned chicken cubes in olive oil until golden; set aside.
- Crisp 12 oz beef bacon, then sauté mushrooms and onions until caramelized.
- Deglaze the pan with ½ cup vinegar or white grape juice, reduce, then add 1 cup heavy cream, peas and roasted garlic; stir in ¾ cup Parmesan.
- Toss drained farfalle with the sauce and chicken, cook 2–3 minutes to meld; garnish with remaining Parmesan and basil.
Ingredient Deep Dive
Ingredients at a glance
- 1 lb farfalle (bow-tie) pasta
- 2 tbsp extra-virgin olive oil
- 2 boneless, skinless chicken breasts, cut into 1″ cubes
- ½ tsp kosher salt, 1 tsp ground black pepper
- 12 oz center-cut beef bacon or pancetta, cut into strips
- 8 oz cremini mushrooms, quartered
- ½ yellow onion, chopped
- 1 cup sun-dried tomatoes, chopped
- ½ cup vinegar or white grape juice (for deglazing)
- 1 cup heavy cream (or half-and-half)
- ½ cup peas
- 1 head roasted garlic, cloves squeezed out
- 1 cup grated Parmesan, divided
- Fresh basil leaves for garnish
Substitutions: For dairy-free, use full-fat coconut cream and a nutritional yeast or cashew-based Parmesan substitute. For gluten-free, use high-quality gluten-free farfalle.
Equipment You Need
- 12-inch skillet or sauté pan (wide, heavy-bottomed)
- 6-quart stockpot for boiling pasta
- Wooden spoon or silicone spatula for deglazing
- Sharp chef’s knife
- Large mixing bowl for holding seared components
- Aluminum foil for roasting garlic (or a small covered ramekin)
Step-by-Step Guide
Prep & Roast Garlic
Preheat oven to 375°F (190°C). Slice the top off the garlic head, drizzle with olive oil, wrap tightly in foil and roast for about 40 minutes until cloves are soft, deeply golden and squeeze out like butter. While the garlic roasts, cube the chicken, quarter the mushrooms and chop the onion and sun-dried tomatoes.
Cook Pasta
Bring a large pot of salted water to a boil and cook farfalle to al dente, about 10–12 minutes depending on the brand. Reserve ½ cup pasta water before draining. Toss the drained pasta with a light drizzle of olive oil to keep it from sticking.
Sear Chicken
Heat 2 tbsp olive oil in a 12-inch skillet over high heat. Season chicken with salt and pepper and sear in a single layer until golden, about 2–3 minutes per side. Transfer to a bowl and keep the fond in the pan.
Crisp Beef Bacon and Sauté Vegetables
Reduce heat to medium-high and add beef bacon strips. Cook until crisp, 5–6 minutes, then remove with a slotted spoon. Add mushrooms in the rendered fat, sear undisturbed to brown, then add chopped onion and cook until translucent. Combine with the chicken and bacon.
Build the Sauce
Add sun-dried tomatoes to the pan and let sizzle briefly, then pour in the vinegar or white grape juice to deglaze, scraping up any browned bits. Reduce by half, then stir in heavy cream, peas and the squeezed roasted garlic. Mash the garlic into the cream so it melts into the sauce. Simmer until it coats the back of a spoon, then stir in ¾ cup Parmesan off the heat until smooth. Return chicken, bacon and vegetables to the pan.
Toss & Finish
Add drained farfalle to the skillet and toss over medium-low for 2–3 minutes so the pasta absorbs the sauce. If the sauce is too thick, add a few tablespoons of reserved pasta water to reach a glossy, clingy consistency. Taste and adjust seasoning, then serve topped with remaining Parmesan and torn basil leaves.
Variations & Substitutions
- Dairy-free: Replace heavy cream with coconut cream and use a non-dairy Parmesan alternative.
- Gluten-free: Use certified gluten-free farfalle; rinse after cooking to avoid excess starch sticking.
- Vegetarian: Swap chicken for pressed, pan-fried extra-firm tofu or roasted mushrooms.
- Lower fat: Substitute turkey bacon and reduce cream slightly; add an extra splash of reserved pasta water for body.
- Spicy: Add red pepper flakes and a pinch of smoked paprika for warmth and depth.
Cost & Value
Estimated grocery cost: approximately $25.50 for six generous servings (~$4.25 per serving). Buying staples like pasta, Parmesan and bacon in bulk or on sale will reduce the per-serving cost even further.
Meal Prep & Make-Ahead Guide
- Cook pasta 2 minutes under package time for better texture after reheating.
- Store assembled pasta in airtight containers for up to 3 days in the fridge; freeze portions up to 2 months.
- For best texture, store pasta and sauce separately and combine when reheating.
What to Serve With This Pasta
- Garlic bread crostini or crusty bread to soak up sauce.
- Arugula salad with lemon vinaigrette and shaved Parmesan for brightness.
- Roasted broccolini or steamed green vegetables to add texture and color.
- Sparkling lemon-mint cooler to refresh the palate.
Storage & Reheating
Refrigerate in airtight containers up to 3 days. Freeze portions for up to 2 months. Reheat gently on the stovetop with a splash of cream or reserved pasta water, or bake covered at 325°F with added cream for 20 minutes to restore silkiness.
Expert Pro Tips
- Roast the garlic at 375°F for about 40 minutes until cloves are spreadable; this yields the sweetest flavor.
- Sear chicken in batches to avoid crowding and ensure a golden crust.
- Reserve pasta water—adding it a little at a time helps create a glossy emulsified sauce.
- Finish Parmesan off the heat to prevent clumping and achieve a smooth texture.
- Use an instant-read thermometer to confirm chicken reaches 165°F if desired.
Frequently Asked Questions
Can I make this ahead?
Yes—store in the fridge up to 3 days or freeze portions for up to 2 months. Reheat gently and add a splash of cream or reserved pasta water to restore texture.
What if I don’t have time to roast garlic?
Use store-bought roasted garlic paste or jarred roasted garlic as a shortcut. If using raw garlic, gently sauté minced garlic low and slow until golden to mellow its sharpness.
How do I keep the sauce from separating?
Lower the heat before adding cream and stir Parmesan in off the heat. If sauce separates, whisk in a tablespoon or two of cold cream to re-emulsify.
My Final Take
This Farfalle with Chicken and Roasted Garlic copycat recipe captures the indulgent flavor of a restaurant classic while remaining practical for weeknights. Roasted garlic transforms the sauce into something memorable; combined with crisp bacon, mushrooms and sun-dried tomatoes, the dish is layered, comforting and adaptable. It’s an excellent candidate for meal prep, entertaining, or any night you want a satisfying, flavorful pasta without a long list of complicated steps.
Patricia Jannet — Recipe developer and photographer. Recipes are tested multiple times to ensure reliable home-kitchen results.