Description
Cheesecake Factory Farfalle With Chicken and Garlic Recipe — a creamy copycat bow-tie pasta with sautéed chicken, beef bacon, and roasted garlic Parmesan sauce, perfect for dinner ideas and weeknight meal prep. Makes 6 servings in 40 minutes with 15 simple ingredients.
Ingredients
Scale
- 1 pound bow-tie pasta (farfalle)
- 2 tablespoons olive oil (extra virgin recommended)
- 2 boneless, skinless chicken breasts (about 1 pound)
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- 12 ounces center-cut bacon, cut into strips
- 8 ounces cremini mushrooms, quartered
- ½ yellow onion, chopped
- 1 cup chopped sun-dried tomatoes
- ½ cup vinegar or white wine
- 1 cup heavy cream or half and half
- ½ cup peas
- 1 head roasted garlic, cloves removed
- 1 cup grated Parmesan cheese, divided
- Fresh basil leaves for serving
- For a vegetarian version, omit the chicken and bacon.
- Substitute the heavy cream with coconut cream for a dairy-free option.
- Gluten-free pasta can easily replace farfalle if needed.
Instructions
- (Do Ahead — not included in 40-min cook time) Roast a full head of garlic wrapped in foil at 400°F for 35 minutes the night before or earlier in the day, then squeeze out the caramelized cloves and refrigerate until needed.
- Cook 1 pound farfalle in generously salted boiling water for 11 minutes until al dente, then drain and reserve ½ cup pasta water.
- Sear seasoned chicken breasts in olive oil for 6 minutes per side until golden, rest briefly, then slice into thin strips.
- Crisp beef bacon strips for 5 minutes, then sauté mushrooms, onion, and sun-dried tomatoes in the rendered fat until softened.
- Deglaze with vinegar, stir in heavy cream and roasted garlic, then toss with pasta, peas, and Parmesan for 3 minutes until glossy.
Notes
- Fridge (Assembled): Transfer cooled pasta to an airtight glass container within 2 hours of cooking, following FDA food safety guidelines. It keeps well for up to 4 days at or below 40°F. Before sealing, drizzle 2 tablespoons of cream or broth over the top to prevent the sauce from drying out. When you’re ready to eat, the added moisture helps the dish reheat smoothly.
- Freezer: For longer storage, portion the fully cooled dish into freezer-safe zip-lock bags, pressing out as much air as possible. Lay bags flat so they stack neatly and freeze for up to 2 months. Thaw overnight in the refrigerator — 1 day is sufficient — then reheat using any method below. The peas and mushrooms hold their texture surprisingly well after freezing and thawing.
- Oven Reheat: Preheat your oven to 325°F. Transfer the refrigerated farfalle to an oven-safe dish, splash with 2–3 tablespoons of cream or broth, and cover tightly with foil. Bake for 15 minutes, remove the foil, give it a gentle stir, then bake uncovered for 5 more minutes. This method is ideal for reheating larger quantities because it heats evenly without drying the edges.
- Microwave Reheat: Place a single portion in a microwave-safe bowl and add a tablespoon of cream or broth. Cover loosely with a damp paper towel to trap steam. Heat at 70% power for 2 minutes, stir thoroughly, then continue in 30-second bursts until steaming throughout. Reducing the power level prevents the cream sauce from separating or the edges from becoming rubbery.
- Air Fryer Reheat: Preheat your air fryer to 320°F. Place a single serving in a small oven-safe ramekin or foil dish, drizzle with a teaspoon of olive oil, and cover loosely with foil. Air-fry for 5 minutes, remove foil, stir gently, then continue for 2 more minutes uncovered. This method gives the top layer a lightly crisped texture while keeping the center creamy — a surprisingly delicious way to enjoy leftovers.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner Ideas
Nutrition
- Serving Size: 1 generous
- Calories: 612 calories
- Sugar: 6g
- Sodium: 845mg
- Fat: 30g
- Saturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 98mg