Copycat Cheesecake Factory Farfalle With Chicken & Roasted Garlic Recipe – Creamy, Comforting, and Weeknight-Friendly

This copycat farfalle with chicken and roasted garlic brings that famous restaurant comfort home with simple steps and pantry staples. It’s creamy, garlicky, and gently sweet from slow-roasted garlic, with tender chicken and perfectly cooked bow-tie pasta. The sun-dried tomatoes and peas add brightness and color, while Parmesan ties everything together.

If you love the Cheesecake Factory version, this homemade take gives you the same cozy flavors without the long wait time—or the bill. It’s an easy win for busy nights and cozy weekends alike.

Why This Recipe Works

• Roasted garlic builds deep flavor: Roasting mellows raw garlic, turning it sweet and buttery. It blends seamlessly into the cream sauce without harshness.
• Pan-seared chicken stays juicy: Quickly searing chicken in a hot skillet locks in moisture and adds savory fond that flavors the sauce.
• Balanced cream sauce: A mix of chicken broth, cream, and Parmesan makes a silky sauce that’s rich but not heavy.
• Pasta water magic: Starchy pasta water loosens the sauce and helps it cling to every bow-tie.
• Bright pops of flavor: Sun-dried tomatoes and peas cut through the richness and keep the dish lively.

What You’ll Need

• 1 large head garlic (for roasting)
• 2 tablespoons olive oil (plus more for roasting)
• 12 ounces farfalle (bow-tie pasta)
• 1 to 1.25 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 teaspoon kosher salt, plus more for pasta water
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried basil and oregano)
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely chopped
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 1/2 cup dry white wine (optional; sub with more broth)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream (or half-and-half for lighter)
• 3/4 to 1 cup freshly grated Parmesan cheese, plus more for serving
• 1 cup frozen peas, thawed
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• Fresh parsley, chopped, for garnish
• Lemon wedges (optional, for brightness at the end)

Instructions

1. Roast the garlic: Heat oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast 35–40 minutes until soft and golden. Cool slightly, then squeeze out the cloves and mash into a paste. Set aside.
2. Cook the pasta: Bring a large pot of salted water to a boil. Cook farfalle to al dente according to package directions. Reserve 1 cup pasta water, then drain.
3. Season and sear the chicken: Pat chicken dry. Toss with 1 tablespoon olive oil, salt, pepper, and Italian seasoning. Heat a large skillet over medium-high. Cook chicken in batches 4–6 minutes, stirring once or twice, until just cooked through and lightly browned.Transfer to a plate and tent with foil.
4. Sauté aromatics: In the same skillet, reduce heat to medium and add butter. Add onion and a pinch of salt. Cook 3–4 minutes until soft and translucent, scraping up browned bits.
5. Deglaze: Add white wine (if using). Simmer 1–2 minutes to reduce slightly. Stir in sun-dried tomatoes and the roasted garlic paste.
6. Build the sauce: Pour in chicken broth and heavy cream. Add red pepper flakes if using.Simmer gently 3–5 minutes, stirring, until slightly thickened.
7. Finish with cheese: Lower heat and gradually stir in Parmesan until melted and smooth. If the sauce is too thick, add splashes of pasta water. If too thin, simmer another minute.
8. Combine: Return chicken (and any juices) to the skillet.Add peas and cooked farfalle. Toss to coat, adding more pasta water as needed so the sauce clings to the pasta.
9. Taste and adjust: Season with more salt and pepper to taste. For brightness, squeeze in a little lemon juice.
10. Serve: Top with extra Parmesan and chopped parsley. Serve hot.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove over low heat with a splash of milk, cream, or water to loosen the sauce. Stir often to prevent sticking.
• Freezing: Not ideal. Cream sauces can separate after freezing.If you must freeze, undercook the pasta slightly, cool completely, and freeze up to 1 month. Reheat gently and whisk in a bit of cream to revive the sauce.

Benefits of This Recipe

• Restaurant comfort at home: You get that Cheesecake Factory vibe with simple ingredients and a single skillet.
• Customizable richness: Use heavy cream for a luxurious finish, or half-and-half for something lighter.
• Balanced flavors: Sweet roasted garlic, savory chicken, and tangy sun-dried tomatoes keep each bite interesting.
• Great for meal prep: Reheats well with a splash of liquid, so it’s perfect for next-day lunches.
• Family-friendly: Mild flavors with optional heat make it easy to please everyone.

What Not to Do

• Don’t skip roasting the garlic: Raw garlic will make the sauce sharp and overpowering. Roasting gives that signature mellow sweetness.
• Don’t overcook the chicken: Dry chicken ruins the texture. Pull it as soon as it’s just done.
• Don’t toss the pasta water: It’s your secret to a glossy, cohesive sauce.
• Don’t boil the cream aggressively: A hard boil can cause the sauce to break. Keep it to a gentle simmer.
• Don’t add all the Parmesan at once over high heat: Lower the heat and add gradually to avoid clumping or graininess.

Variations You Can Try

• Mushroom swap: Sauté 8 ounces sliced cremini or baby bella mushrooms with the onions for extra umami.
• Bacon boost: Cook 4 slices chopped bacon first, remove, then use the drippings to sauté the onions. Stir bacon back in at the end.
• Spinach and artichoke: Add 2 cups baby spinach and 1 cup quartered marinated artichokes in the final toss.
• Grilled chicken: Grill seasoned chicken breasts, slice, and add at the end for a smoky note.
• Spicy kick: Increase red pepper flakes or add a spoonful of Calabrian chili paste to the sauce.
• Lighter dairy: Use half-and-half and reduce Parmesan to 1/2 cup. Thicken with a little pasta water over gentle heat.
• Gluten-free: Use gluten-free farfalle and check labels on broth and sun-dried tomatoes.
• Vegetarian: Skip the chicken and bump up peas, mushrooms, or roasted cauliflower. Use vegetable broth.

FAQ

Can I use pre-minced garlic instead of roasting a head?

Roasted garlic is key to the signature flavor. If you’re short on time, sauté 4–5 minced cloves gently in butter until fragrant and lightly golden, but expect a sharper taste.

When possible, roast—it makes a big difference.

What’s the best substitute for heavy cream?

Half-and-half works well, though the sauce will be a bit thinner. To help it thicken, simmer a minute longer and rely on the starchy pasta water. Avoid milk alone; it tends to break and lacks body.

Do I have to use white wine?

No.

Use more chicken broth with a splash of lemon juice at the end to mimic the brightness. The dish will still be delicious and kid-friendly.

How do I keep the sauce from splitting?

Keep the heat moderate, add Parmesan off the boil, and don’t shock the sauce with cold ingredients. If it looks too thick, whisk in warm pasta water a little at a time until silky.

Can I make this ahead?

You can roast the garlic and cook the chicken a day ahead.

Store them separately. When ready, make the sauce, warm the chicken in it, then add freshly cooked pasta. This keeps the texture ideal.

What if I don’t have farfalle?

Use short pasta with nooks and ridges, like penne, rotini, or rigatoni.

The shape should hold the creamy sauce and bits of chicken and tomatoes.

How do I make it extra garlicky?

Add an extra half head of roasted garlic or stir in a clove or two of gently sautéed fresh garlic along with the roasted paste for layered garlic flavor.

Final Thoughts

This copycat farfalle with chicken and roasted garlic strikes that sweet spot between cozy and bright. The roasted garlic sets a mellow, savory tone, while sun-dried tomatoes and peas keep it lively. With a few smart techniques—searing the chicken well, saving pasta water, and adding Parmesan gently—you’ll get a restaurant-quality bowl at home any night of the week.

Keep this one in your rotation, and don’t be surprised when it becomes a regular request.