Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

5 from 4 votes

Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

This creamy, dreamy pasta is a Cheesecake Factory favorite, but is incredibly easy and quick to make at home. Packed with salty pancetta, sweet caramelized onions, and luscious roasted garlic, this pasta dish truly has it all!

Prep Time1

Cook Time35

Total Time1 35

Course: Main Course, Pasta

Cuisine: American, Italian

Keyword: cheesecake factory copycat, cheesecake factory roasted garlic farfalle, farfalle with chicken and roasted garlic, roasted garlic farfalle

Servings: Servings

Calories: 734kcal

Author: Sunena

Equipment

Ingredients

2 cups Farfalle pasta
8 cups Water
1 Large onion thinly sliced
2 tablespoon Olive oil
4 oz Pancetta diced
2 Chicken breasts cubed
2 teaspoon Garlic powder
2 teaspoon Sea salt
2 teaspoon Black pepper
1 cup Heavy cream
½ cup Parmesan cheese
1 bulb Roasted garlic
½ cup Sun-dried tomatoes packed in oil, finely chopped
½ cup Green peas

Instructions

Prepare one batch of roasted garlic in the air fryer, cool and set aside.
1 bulb Roasted garlic
Bring a large pot of water to a boil. Once boiling, salt the water liberally. Boil the farfalle pasta until al dente. Reserve ½ a cup of the pasta water, and drain the pasta. Set aside.
2 cups Farfalle pasta, 8 cups Water
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.
1 Large onion, 2 tablespoon Olive oil
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.
4 oz Pancetta
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.
2 Chicken breasts, 2 teaspoon Garlic powder, 2 teaspoon Sea salt, 2 teaspoon Black pepper
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.
1 cup Heavy cream, ½ cup Parmesan cheese, ½ cup Sun-dried tomatoes
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!
½ cup Green peas

Notes

Keep your heat low: Cream sauces typically break when the heat is too high. To ensure a creamy, silky smooth sauce, keep your heat low and allow the sauce to slowly simmer and thicken.
Do not rush the onions: The onions will take a little bit of time to get soft and caramelized - this is normal! Do not rush the onions, otherwise you will miss out on the sweetness that they add to the pasta.
If you do not have an air fryer: You can roast your garlic in the oven if you do not have an air fryer. Cut the top off of the garlic bulb, and drizzle liberally with olive oil. Season with salt, and wrap up tightly in foil. Roast at 375°F for 1 hour.

Nutrition