Farfalle w/ Chicken & Roasted Garlic | Cheesecake Factory CopyCat Recipe | RESTAURANT REMAKE EP. 17

Preheat the oven to 350 degrees Fahrenheit and roast the garlic for 45 minutes with some olive oil.

Heat a pan over medium-high heat and add bacon, cooking until separated.

Add chicken breast to the pan and cook for 3 minutes on each side until browned.

Remove chicken from the pan and set aside, leaving the bacon fat in the pan.

In a Le Creuset braiser pot, add olive oil and 3 tablespoons of butter, melting the butter.

Add mushrooms to the pot and sauté, seasoning with black pepper and salt.

Once mushrooms are halfway done, add chopped onions and caramelize them.

Add sun-dried tomatoes and continue cooking for another 3 minutes on medium-high heat.

Deglaze the pan with 1 cup of Chardonnay white wine and let it reduce.

Add frozen peas to the pot and heat through.

Incorporate 1 cup of heavy cream into the mixture and simmer on medium-high heat.

Mash the roasted garlic and mix it into the sauce, adjusting seasoning with black pepper.

Add the cooked bacon and chicken back into the sauce and mix well.

Boil water in a separate pot, adding salt and olive oil before adding farfalle pasta.

Cook the pasta for 10 minutes, stirring occasionally, then drain.

Incorporate the pasta into the sauce over medium heat, tossing to combine.

Sprinkle chopped parsley over the pasta and stir to mix.

Plate the pasta in a family-style serving dish, topping with parmesan cheese and extra parsley.

Equipment Needed

Spice Level:

Dietary

Allergens