Farfalle with Chicken and Garlic

If you grew up in the suburbs like I did, it's likely you and your family frequented to the Cheesecake Factory at least a handful of times. Even as a large chain with an extra large menu, I've always been fond of the Cheesecake Factory because each dish is always so consistent and generally satisfying. Despite the million of options there, I always rotated the same few entrees. My absolute favorite is the Farfalle with Chicken and Roasted Garlic! It's rich, creamy, and has a little bit of everything. It was actually through this pasta that I discovered my love for sun-dried tomatoes at a young age.

Last week, I just so happen to have all the ingredients to attempt a copycat. I loved taste-testing and trying to get it just right -- not just similar to the restaurant, but also to my own personal preference. For example, I used less of a cream base to make the pasta taste a little lighter. I also substituted roasted garlic with regular garlic to cut back on time. However, I encourage anyone who has time to spare to use roasted for a more precise taste!

This was my first attempt. Hope you enjoy!

Farfalle with Chicken and Garlic

Prep Time: 15 min

Cook Time: 30 min

Servings: 3-4

Sauce Ingredients:

• 1 tbsp unsalted butter

• 2 cloves of garlic (minced)

• 1 cup white wine

• 1/2 cup heavy cream

• 1 tbsp flour

• 1/4 cup Parmesan cheese

• Salt to taste

Pasta Ingredients:

• 16 oz farfalle

• 1/4 onion (diced)

• 4 cloves of garlic (minced)

• 4 chicken thighs (cut into small pieces)

• 4 slices of bacon (cut into small pieces)

• 4 oz mushrooms (sliced)

• 4 pieces sun-dried tomatoes (sliced)

• 1/4 cup green peas

• 1/4 tsp salt and pepper (or to taste)

• Chives (minced) (for garnish)

• Olive oil

Sauce Directions:

• In a sauce pan, heat up the butter and garlic over medium heat. Add white wine and lower heat to medium low to simmer for a few minutes. Once wine has reduced by almost half, add heavy cream. Then add flour (to thicken) and Parmesan cheese. Mix all ingredients evenly together. Add salt to taste, and set aside.

Pasta Directions:

• In a large pot, boil water and add farfalle. Follow instructions on packaging. Drain water and set noodles aside.

• In a separate large pot, add olive oil over medium high heat. Add garlic and onions. Saute until fragrant. Add chicken and bacon, and cook until chicken reaches close to internal temperature of 165 degrees F. Then add mushrooms, sun-dried tomatoes, green peas, and salt/pepper.

• Add cooked farfalle to the pot and and toss all ingredients together. Add the sauce and toss again until pasta is evenly sauced. Optional: Add more salt and Parmesan cheese to taste.

• Transfer to serving plates, garnish with chives, and serve.