Cheesecake Factory Chicken Farfalle Recipe
The combination of roasted garlic, bacon, and perfectly cooked chicken brings richness and a savory depth to the dish that is simply irresistible.A great tip to enhance the flavor is to use the bacon fat to cook the chicken.I enjoy this recipe because it reminds me of dining at the Cheesecake Factory, yet I can enjoy it in the comfort of my own home.Don’t forget to reserve some pasta water to adjust the sauce consistency to your preference.
Ingredients
- 1 lb Farfalle Pasta
- 1 lb Chicken Breasts cubed
- 2 tbsp Olive Oil
- 4 strips Bacon chopped
- 1 Onion chopped
- 5 oz Mushrooms sliced
- 1 bulb Roasted Garlic mashed
- 1/2 cup White Wine
- 1/4 cup Sundried Tomatoes chopped
- 1 cup Heavy Cream
- Salt to taste
- Black Pepper to taste
Instructions
- Boil the farfalle pasta in a large pot of salted water according to package directions.
- Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
- In a large skillet over high heat, add olive oil and cook the chicken pieces seasoned with salt and pepper.
- Cook for about 3-4 minutes until the chicken is browned and set it aside.
- In the same skillet, add the chopped bacon and cook until crispy.
- Remove the bacon, leaving the fat in the pan for flavor.
- Reduce to medium heat and add chopped onions and sliced mushrooms.
- Cook for 5-7 minutes until they start browning.
- Add the white wine and sundried tomatoes to the pan, bringing it to a boil.
- Let it simmer until the wine reduces by half, then add the mashed roasted garlic and stir in the cream.
- Return the bacon and chicken to the skillet, then add the cooked farfalle, tossing to combine with the sauce.
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