Don’t let my I’m-definitely-not-a-food-blogger photos keep you from making this.
It hits all the majors: has bacon, carbs, makes a ginormous portion, has bacon, the leftovers microwave perfectly, has veggies (to make all of us parents feel like we’re good parents), and oh, did I mention it has bacon?
And a big bonus, if you do all the prep of chopping, roasting garlic, and shredding the chicken beforehand, you can whip this sucker together like it’s drive thru.
We had it for dinner yesterday and again tonight, and both my son and husband were excited to eat it again. And that’s saying a lot.
As my family well knows by now, I’m definitely not a chef… and I normally don’t post food recipes on the blog because of that reason, but this one I had to share. It’s so so good, and pretty easy.
So, what are you waiting for? This bacon amazingness awaits you. Try it and let me know how it worked out!
The Best Copycat Cheesecake Factory Farfalle with Chicken and Roasted Garlic Sauce Recipe:
(adapted from just a pinch)
1 large chicken breast, bone in, skin on.
extra virgin olive oil
1 lb bow tie pasta (farfalle)
1 pkg centre cut bacon, thinly sliced (I used packaged bacon, which worked well)
1 1/2 c quartered crimini or button mushrooms
1 c chopped onion
1/3 c sliced sundried tomatoes (in oil)
3/4 c white wine
1 c heavy cream
1 head roasted garlic, smushed into paste
1/2 c grated parmesan cheese
3/4 c frozen green peas (optional)
- Preheat the oven to 375 degrees F.
- Prepare the chicken by placing breast on a piece of foil (with edges slightly curved upwards to save drippings) on a sheet pan and rub with 2 tablespoons of extra virgin olive oil and sprinkle with 1 teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper. To save time, prepare garlic to be roasted on the same pan. Peel the outer layer of garlic club skin, leaving the skins of the individual cloves intact, and cut off 1/4 to 1/2 inch of the top of the whole garlic bulb. Place the garlic bulb in the centre of a piece of tin foil (that’s large enough to close over bulb). Drizzle a couple of teaspoons of olive oil over the bulb, using your fingers to make sure it’s covered well. Then cover the bulb with the tin foil and place on the pan with the chicken. Roast the breast and garlic for 30-40 minutes, or until just cooked through and the internal temperature reaches 165 degrees F. Set them aside until cool enough to handle. Reserve the chicken drippings for the sauce and remove the chicken from the bone and remove the skin, then start shredding, and set aside. The garlic cloves can be squeeze out of the skins (if not squishy to the touch, bake a little longer), then can be smushed with a fork in a small bowl.
- While the chicken and garlic are cooking, heat 1 tablespoon of extra virgin olive oil in a very large sauté pan. Add the thinly sliced bacon and render until it is crispy. Use a slotted spoon to remove the pieces of crisp bacon to a paper towel lined plate to drain excess grease and set aside.
- In the same pan with the rendered bacon fat add the mushrooms and sauté on medium high heat until most of the liquid has evaporated. Then add the chopped onions to the mushrooms and sauté over medium heat until they’re carmelized along with the mushrooms. Now add the sliced sundried tomatoes and sauté for another 3 minutes. Deglaze the pan by adding the white wine and bring to a simmer and cook until it has reduced by half. Use a wooden spoon to scrape the bottom of the pan to release the brown bits into the wine.
- Meanwhile, bring a large pot of water to a boil; season the boiling water with 2 tablespoons of kosher salt. Cook the farfalle pasta to the package specifications for al dente. Drain the cooked pasta but reserve 1/2 cup of the pasta water.
- Now add the heavy cream to the pan with the sautéed vegetables and bring to a simmer. Add the roasted garlic paste to the cream sauce along with the reserved pan drippings from the roasted chicken, and whisk to incorporate well. Add the shredded chicken to the sauce and simmer the sauce for 5 minutes until slightly thickened.
- Next add 1/2 cup of fresh fine grated parmesan cheese to the sauce and stir constantly to incorporate well. Use pasta water to thin the sauce if it gets too thick, but only if necessary. Add kosher salt and pepper to taste and then add the drained pasta to the sauce along with the peas. Stir to incorporate and to warm the peas through. Add 3/4 of the crisp bacon and toss again to incorporate and transfer to a large serving platter. Garnish with the remaining crisp bacon pieces and serve!