Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

• A true restaurant copycat: This recipe truly brings the restaurant home - you can even make this a Cheesecake Factory-sized portion, too!
• Delicious additions: This pasta dish is packed with almost every delicious add-in you can think of. From sweet onions to bright green peas, every bite has something to love.
• Cozy and comforting: If you are in the mood for comfort food, this will definitely satisfy the craving. This creamy pasta is exactly the kind of dinner you'll want to cozy up with.

• Boneless, skinless chicken breasts: Chicken breasts are the ideal cut for this pasta, and most pasta in general, as they are leaner than chicken thighs. They also have a better thickness to them, to make for nice bite-sized chunks.
• Farfalle pasta: Farfalle pasta is sometimes referred to as bowtie pasta - this is the pasta that is used in the restaurant version of this recipe. It has all the right crevices to hold onto the cream sauce.
• Pancetta: Pancetta is a pork product that is typically cured, or uncured however dry-aged using salt. Unlike bacon, pancetta is not smoked, so it does not add an overwhelming flavor to the pasta.
• Parmesan cheese: I always recommend going for a wedge of parmesan cheese that is wrapped in the grocery store. Authentic parmesan cheese will have a stamp on the rind. You can use grated parmesan cheese that you find in the store in a pinch, but avoid the canned version.
• Roasted garlic: I like to make my roasted garlic in the air fryer, however you can make it in the oven as well.
• Green peas: Frozen green peas are completely fine in this recipe - they are flash frozen so they retain their freshness and brightness. They also heat through incredibly fast. I would avoid using canned peas as the flavor is slightly muted.

Boil the farfalle pasta until al dente - this will usually take 10-12 minutes. Reserve ½ a cup of the pasta water, and drain the pasta. Set aside.

Heat a large skillet over medium heat. Add 2 tablespoon of olive oil to the skillet, and add the sliced onions to the skillet. Let the onions sweat slightly until translucent. [photo 1]

Add the pancetta to the onions in the skillet, and let the pancetta fat render while the onions continue to caramelize. Turn the heat to medium-low to prevent the onions and pancetta from burning. [photo 2]

While the onions are caramelizing, season the cubed chicken breast with garlic powder, salt and pepper. Add the seasoned chicken breast to the skillet once the onions are caramelized and the pancetta is crisp. [photo 3]

Saute the chicken until it is browned, and cooked through. Once the chicken has cooked through, turn the heat to low and add the heavy cream, parmesan cheese, whole cloves of roasted garlic and sundried tomatoes to the skillet. Let the sauce simmer for 2-3 minutes to thicken. Taste and season with salt to your taste. [photo 4]

Add the pasta, and green peas to the skillet along with a splash of pasta water. Toss in the sauce so that the pasta is fully coated, and serve!

Because this sauce is cream based, it is best enjoyed fresh. If you do want to make this pasta ahead of time, you can reheat it with some additional cream.

Leftover pasta can be stored in an airtight container in the fridge, for 2-3 days. The pasta may dry out in the fridge, so it is best to reheat on the stove with additional cream on low heat.

I do not recommend freezing leftover pasta, as the cream sauce will likely curdle or break when defrosted.