Cheesecake Factory Farfalle With Chicken and Roasted Garlic Recipe

Bow-tie pasta, chicken, mushrooms, tomatoes, pancetta, peas, and caramelized onions are cooked in a roasted garlic and Parmesan cream sauce in this Cheesecake Factory copycat. Here is how to prepare, store, and reheat the dish.

Ingredients

• 1 pound of farfalle, or bow-tie pasta
• 2 tablespoons of olive oil (extra virgin recommended)
• 2 chicken breasts, skinned and boned (about 1 IB)
• A half teaspoon of kosher salt
• A Measurement of Black Pepper, Grounded to a Pinch’s Worth
• 12 oz. slices of bacon that have been chopped down the middle
• 8 ounces of cremini mushrooms, sliced
• 1.25 ounces of chopped sun-dried tomatoes
• 1/3 cup lemon juice or white wine
• A cream one and a half cup
• 1/2 cup of peas
• 1 roasted garlic head, cloves removed (instructions above)
• Grated Parmesan cheese (one cup, split)
• Serve with fresh basil leaves

Instructions

1. Follow the instructions on the farfalle pasta package for cooking.
2. Salt and freshly ground pepper should be added to chicken that has been diced into 1-inch chunks.
3. A big skillet over high heat is used to heat the olive oil.
4. Approximately 3 to 4 minutes later, add the chicken breast and heat until browned.
5. Removed the chicken breasts from the heat once they have reached an internal temperature of 165 degrees.
6. Toss the pan back on the stove and bring the heat up to medium before adding the bacon.
7. The bacon should be cooked for 5 to 6 minutes until crispy and golden. Fat should remain in the skillet.
8. Mushrooms and onions should be added to the skillet and cooked for an additional 5-7 minutes until browned.
9. Add the chicken, bacon, and onions to a big bowl along with the mushrooms and onions.
10. Put the skillet back on the burner. Sundried tomatoes should be cooked for about 10 minutes, stirring often, until the vinegar (or white wine) has been reduced by half.
11. Add the heavy cream, peas, chicken, bacon, roasted garlic, mushrooms, and onions.
12. 3/4 cup of Parmesan cheese should be added, with some remaining for garnish.
13. Cook for approximately 3 minutes, stirring often.
14. Once the farfalle pasta is cooked, add it and mix to blend.
15. Serve with fresh basil and Parmesan cheese.

How to store Farfalle with Chicken and Roasted Garlic

In the refrigerator, farfalle with chicken and roasted garlic can keep for about 3 to 5 days. Simply keep it in airtight glass containers to accomplish this. After five days, you should probably try to avoid this.

Pasta should never be kept for more than three days in the fridge.

How to reheat Chicken and Roasted Garlic Farfalle

In the Oven

Spread leftover farfalle with chicken and roasted garlic on a baking tray and bake at 350 F for 15 to 20 minutes, turning halfway through. This ensures evenly heated pasta and crispy toasted goodness.

On the Stove

You may also use a skillet on the stovetop to reheat the farfalle dish that has chicken and roasted garlic in it. After preheating the skillet with no more than 2 tablespoons of olive oil, add your pasta and cook it for around 5 to 10 minutes while tossing it frequently until it is completely warm.

It is not recommended to freeze farfalle that has been prepared with chicken and roasted garlic.