Farfalle with Chicken and Roasted Garlic (The Cheesecake Factory Copycat)
User Reviews
5
Farfalle with Chicken and Roasted Garlic (The Cheesecake Factory Copycat)
Description
This recipe starts by cooking cubed chicken breasts seasoned with salt and pepper until browned. Crisp bacon strips are cooked, leaving rendered fat in the pan to sauté quartered cremini mushrooms and chopped onions until caramelized. Sun-dried tomatoes and white wine deglaze the pan and reduce to concentrate flavors. Adding heavy cream, roasted garlic cloves, cooked chicken, vegetables, and most of the Parmesan cheese creates a creamy, flavorful sauce. Finally, cooked farfalle pasta and bacon strips are combined with the sauce, garnished with remaining Parmesan cheese.
The dish offers tender chicken pieces, slightly crisp bacon, and soft mushrooms surrounded by a rich, creamy, and savory sauce highlighted by roasted garlic’s sweetness. The bow-tie pasta provides a firm, slightly chewy texture that holds the sauce well.
This copycat version brings together layered flavors from roasted garlic and sun-dried tomatoes in a balanced, comforting pasta dish suitable for a main course.
Ingredients
- 1 head garlic cloves removed (recipe above, roasted
- 2 chicken breast boneless skinless
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper coarse ground
- 1 pound bow tie pasta aka farfalle, cooked and drained -but not rinsed
- 12 ounces Bacon cut into strips, center cut
- 8 ounces cremini mushroom quartered
- 1/2 yellow onion , chopped
- 1/2 cup tomatoes chop roughly, sun dried
- 3/4 cup white wine
- 1 cup heavy cream
- 3/4 cup Parmesan Cheese
Instructions
- If you haven't cooked the pasta, cook it now according to the directions on the box.
- Cut the chicken into 1" cubes and season with kosher salt and black pepper.
- To a cast iron skillet add the olive oil on high heat.
- Cook the chicken until browned on both sides and cooked through, about 2-3 minutes on each side.
- Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
- Cook until crisp and remove the bacon (leave the fat).
- Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
- Remove the mushrooms and onions from the pan to where the chicken and bacon are.
- Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
- Add in the heavy cream, roasted garlic, chicken and vegetables.
- Add in most of the Parmesan cheese leaving just a garnishing amount.
- Stir well, then add in the pasta and bacon and combine everything.
- Garnish with remaining Parmesan cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 1343 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1343kcal | 67% |
| Carbohydrates | 103g | 34% |
| Protein | 62g | 124% |
| Fat | 72g | 111% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 28g | 140% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 208mg | 69% |
| Sodium | 1330mg | 55% |
| Potassium | 1721mg | 37% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1208IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 341mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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