Farfalle with Chicken and Roasted Garlic Recipe

I have always been a huge fan of restaurant pasta dishes, and this Farfalle with Chicken and Roasted Garlic Recipe is my attempt to bring that magic home. The first time I made this, the aroma of roasting garlic filled my kitchen, and I knew it was going to be special. 

This dish is a beautiful combination of flavors and textures from the crispy bacon and tender chicken to the sweet, mellow roasted garlic cloves. It’s a wonderfully comforting and impressive meal that I love making for a cozy date night in or when I just want to treat myself to something delicious.

Ingredients You’ll Need for Farfalle with Chicken and Roasted Garlic Recipe

Here are the ingredients I use to create this incredible pasta dish. Using fresh, quality components really makes a difference.

• 3 heads garlic:5 Roasting garlic transforms it from pungent to sweet and creamy. Don’t be intimidated by the amount; it becomes wonderfully mellow.
• 8 ounces farfalle (bow tie pasta): The little bow ties are perfect for catching all the bits of sauce and goodies.
• 2 tablespoons olive oil: A good quality olive oil is essential for cooking the pasta and sautéing.
• 6 strips bacon, chopped: This adds a salty, smoky crunch that complements the creamy sauce perfectly.
• 2 medium boneless chicken breasts, diced: Dicing the chicken into bite-sized pieces ensures it cooks quickly and is easy to eat.
• ½ teaspoon each: sea salt and pepper: Use these to season the chicken and enhance the overall flavor.
• 1 medium onion, minced: A finely minced onion melts into the sauce, providing a savory base.
• 5 ounces mushrooms, sliced: I prefer cremini mushrooms for their earthy flavor, but white mushrooms work well too.
• 1 cup dry white wine: A dry wine like Sauvignon Blanc or Pinot Grigio deglazes the pan and adds a layer of acidity to the sauce. You can substitute chicken stock if you prefer.
• ½ cup chopped sun-dried tomatoes in oil: These provide a pop of sweet and tangy flavor. Using the ones packed in oil adds extra richness.
• 1 tablespoon cornstarch: This is my trick for thickening the sauce without making it heavy.
• 1 cup milk: I use whole milk for a creamier sauce, but 2% also works.
• ¾ cup shredded parmesan: Always grate your own parmesan from a block. It melts smoothly and has a much better flavor than the pre-shredded kind.
• 1 cup frozen peas: Added at the end, they bring a touch of sweetness and a vibrant green color.

Note: This recipe makes 4 servings.

Variations

This recipe is fantastic as is, but you can easily tweak it to fit your tastes or what you have on hand.

• Make it Creamier: If you want a richer, more indulgent sauce, you can substitute the milk with half-and-half or heavy cream. If you use heavy cream, you can likely skip the cornstarch as the sauce will thicken on its own.
• Add More Veggies: Feel free to add other vegetables to the mix. Fresh spinach wilted into the sauce at the end or some chopped asparagus would be delicious additions.
• Spice it Up: For a little bit of heat, add a pinch of red pepper flakes to the pan when you sauté the onions and mushrooms. This will give the sauce a gentle, warming kick.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 65 minutes

Equipment You Need

• Large Pot: For boiling the pasta to a perfect al dente.
• Large Skillet or Dutch Oven: You’ll need this to cook the bacon, chicken, and vegetables, and to bring the entire sauce together.
• Baking Dish and Aluminum Foil: Used for roasting the garlic heads until they are soft and caramelized.
• Measuring Cups and Spoons: For accurately measuring your ingredients to ensure the sauce has the right consistency and flavor.

How to Make Farfalle with Chicken and Roasted Garlic Recipe?

Creating this dish is a process of building layers of flavor in one pan. Although it seems like there are several steps, each one is simple and contributes to the delicious final product. 

Roast the Garlic

Preheat your oven to 400°F (200°C). Line a piece of aluminum foil with parchment paper. Remove the papery skin from 3 heads of garlic, keeping the cloves intact. Cut ¼ inch off the top of each garlic head to expose the cloves. Drizzle with a little olive oil, wrap tightly in foil, and place in a baking dish. Roast for 45 minutes, until soft and golden.

Cook the Pasta

While the garlic roasts, bring a large pot of salted water to a boil. Add 8 ounces of farfalle pasta and cook for about 8 minutes, or until al dente. Drain, toss with 1 tablespoon olive oil, and set aside.

Crisp the Bacon

In a large skillet, cook 6 strips of bacon until crispy. Remove from the pan and set aside.

Cook the Chicken

If less than 1 tablespoon of fat remains in the pan, add a splash of olive oil. Add 2 medium boneless chicken breasts, season with ½ teaspoon salt and ½ teaspoon pepper, and cook until golden and fully cooked. Remove from the pan and set aside with the bacon.

Sauté the Vegetables

In the same pan, add 1 medium onion and 5 ounces mushrooms. Cook for 7–8 minutes, until the onion caramelizes. Transfer the vegetables to the bowl with the chicken.

Build the Sauce Base

Add 1 cup dry white wine and ½ cup chopped sun-dried tomatoes in oil to the pan. Bring to a boil and cook until the wine reduces by half, about 5 minutes. Mash half of the roasted garlic cloves into the sauce for flavor.

Make the Creamy Sauce

In a measuring cup, mix 1 tablespoon cornstarch with a splash of 1 cup milk, then stir in the rest of the milk. Pour into the pan. Add ¾ cup shredded parmesan cheese and the remaining whole roasted garlic cloves. Stir until the sauce thickens, about 2 minutes.

Combine Everything

Add the crispy bacon, chicken, and sautéed vegetables back into the pan. Stir in 1 cup frozen peas and let everything reheat. Finally, add the cooked pasta and toss until well coated in the creamy roasted garlic sauce.

Additional Tips for Making this Recipe Better

Having made this pasta many times, I’ve found a few little things that make a big difference.

• I always save a cup of the pasta water before draining the farfalle. If the sauce gets a bit too thick after you add the pasta, a splash of the starchy water will loosen it up perfectly without diluting the flavor.
• Don’t rush the caramelization of the onions. Letting them cook slowly until they are sweet and golden adds a deep, rich flavor base to the sauce that I find is essential.
• When I add the parmesan cheese, I make sure to do it off the heat or on very low heat. This prevents the cheese from clumping and ensures the sauce stays smooth and creamy.
• I like to prep all my ingredients before I start cooking—chopping the veggies, dicing the chicken, etc. This makes the cooking process feel much more relaxed and organized.

How to Serve Farfalle with Chicken and Roasted Garlic?

This pasta is a complete meal on its own, but serving it with a few simple sides can elevate the experience. I love to pair it with some crusty garlic bread to mop up every last bit of the creamy sauce. A simple green salad with a light vinaigrette dressing also works wonderfully, as it provides a fresh, crisp contrast to the richness of the pasta. When serving, I like to garnish each bowl with a sprinkle of extra parmesan cheese and some freshly chopped parsley for a touch of color and freshness.

Nutritional Information

Here is an approximate nutritional breakdown for one serving of this recipe.

• Calories: 751 kcal
• Protein: 37 g
• Carbohydrates: 64 g
• Fat: 34 g

Make Ahead and Storage

This dish is best enjoyed fresh, but leftovers are still delicious.

For storage, allow the pasta to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. The sauce may thicken a bit upon chilling.

This recipe is not ideal for freezing, as the creamy sauce can separate and the pasta can become mushy once thawed and reheated.

To reheat, you can gently warm the pasta in a skillet over low heat. I add a splash of milk or chicken broth to loosen the sauce and restore its creamy consistency. You can also reheat it in the microwave in 30-second intervals, stirring in between, until warmed through.

Why You’ll Love This Recipe?

Here are a few reasons why I think you’ll fall in love with this pasta dish.

• Restaurant-Quality Flavor: The combination of sweet roasted garlic, crispy bacon, savory mushrooms, and sun-dried tomatoes in a light cream sauce tastes like something you’d get at a nice Italian restaurant.
• A Perfect Blend of Textures: Every bite is interesting, with the chewiness of the pasta, the tenderness of the chicken, the crispiness of the bacon, and the soft pop of the peas.
• Incredibly Satisfying: This is true comfort food. It’s hearty, flavorful, and filling, making it a perfect meal for a cozy night in or for serving to guests you want to impress.
• Full of Amazing Ingredients: It’s loaded with a variety of delicious components, so each forkful is a little different from the last. The balance of flavors is simply outstanding.