Farfalle With Chicken And Roasted Garlic Recipe | Creamy & Delicious
I just made the farfalle with chicken and roasted garlic recipe and wow, it turned out even better than I imagined. The creamy roasted-garlic sauce wrapped around bow-tie pasta, paired with juicy chicken, crispy bacon, mushrooms, peas, and sun-dried tomatoes.
It felt like a cozy restaurant-style meal right at home. I loved how the roasted garlic brought a mellow sweetness instead of sharp garlic heat. This whole dish came together beautifully, and I can’t wait for you to try it yourself.
If you follow these steps, you’ll end up with a richly flavored pasta that tastes impressive yet is easy to make. If you enjoy creamy chicken pasta dishes, you might also like this Easy Garlic Parmesan Chicken and Pasta Recipe for another flavorful meal.
Ingredients
- 3 heads garlic — roast them whole for a soft, sweet garlic flavor.
- 8 ounces farfalle (bow-tie pasta) — the shape catches the creamy sauce perfectly.
- 2 tablespoons olive oil — for cooking and tossing pasta to prevent sticking.
- 6 strips bacon, chopped — adds smoky, salty richness.
- 2 medium boneless chicken breasts, diced — tender protein that absorbs the sauce.
- ½ teaspoon sea salt (plus more for pasta water) — enhances flavor balance.
- ½ teaspoon freshly ground black pepper — mild heat and seasoning.
- 1 medium onion, minced — adds sweetness and deep savory flavor when sautéed.
- 5 ounces mushrooms, sliced — brings earthy, meaty notes to the dish.
- ½ cup sun-dried tomatoes, chopped — adds tangy-sweet bursts of flavor.
- 1 cup dry white wine (or chicken stock) — deglazes the pan and adds depth.
- 1 cup milk — creates a light, creamy base.
- 1 tablespoon cornstarch — thickens the sauce smoothly.
- ¾ cup freshly shredded Parmesan — melts into the sauce for rich umami.
- 1 cup frozen peas — adds color and a soft, sweet pop.
Note: serves 4
Variations
Make this dish your own with a few easy adjustments:
- For dairy-free: replace the milk with a plant-based option and use nutritional yeast with a bit of olive oil in place of Parmesan.
- For a lighter version: use half milk and half chicken stock and reduce or omit the bacon.
- For more vegetables: add spinach, asparagus, or bell peppers while sautéing the mushrooms. You can also enjoy similar light seafood meals like The Best Mediterranean Baked Fish Recipe for a healthy option.
- For extra flavor: sprinkle in red pepper flakes or stir in fresh basil or parsley for freshness.
Cooking Time
- Prep Time: ~15 minutes
- Cooking Time: ~35–40 minutes
- Total Time: ~50–55 minutes
Equipment You Need
- Large pot — for boiling the farfalle.
- Large skillet — to cook bacon, chicken, vegetables, and sauce.
- Baking sheet with foil — for roasting the garlic.
- Measuring tools — to measure ingredients accurately.
- Wooden spoon — for stirring the sauce and pasta.
How to Make Farfalle with Chicken and Roasted Garlic Recipe Name?
Roast the Garlic
Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F until soft and golden. This gives the dish its signature sweet, mellow garlic flavor. Once cooled, squeeze the cloves out and set aside.
Cook the Pasta
Bring salted water to a boil and cook the farfalle until al dente. Drain and toss with olive oil to prevent sticking while you prepare the rest of the dish.
Cook the Bacon and Chicken
In a skillet, cook the chopped bacon until crispy, then set it aside. Add the chicken to the same skillet, season it, and cook until browned and tender. Remove and keep aside.
Sauté Onions and Mushrooms
In the same skillet, cook the minced onions and sliced mushrooms until softened and golden. This builds the savory base of the sauce. Remove and place with the chicken mixture.
Build the Sauce
Pour white wine (or stock) into the pan to deglaze, scraping up flavorful browned bits. Reduce slightly, then mash in half the roasted garlic. Whisk cornstarch into the milk, pour it in, and add Parmesan along with the remaining roasted garlic. Simmer until thickened.
Combine Everything
Add the bacon, chicken, onions, mushrooms, peas, and sun-dried tomatoes into the sauce. Stir in the cooked pasta and mix everything gently until well combined. Adjust seasonings as needed.
Additional Tips for Making This Recipe Better
- I like roasting the garlic ahead of time — it develops a deeper sweetness.
- I always shred the Parmesan fresh because it melts more smoothly and tastes richer.
- I keep the heat low when thickening the sauce to prevent curdling.
- I add a splash of milk when reheating — it brings the creaminess back instantly.
How to Serve Farfalle with Chicken and Roasted Garlic Recipe Name?
Serve the pasta in a wide bowl so the sauce coats beautifully. Add extra Parmesan on top and sprinkle fresh parsley or basil for color. A side of garlic bread or a simple green salad pairs perfectly with the rich, creamy flavors.
Nutritional Information
Here’s an approximate nutritional snapshot per serving:
- Calories: ~751
- Protein: ~37 g
- Carbohydrates: ~64 g
- Fat: ~34 g
Make Ahead and Storage
Refrigerating:
Store leftovers in an airtight container for up to 3–4 days. Reheat on low heat with a splash of milk or broth to restore the creaminess.
Freezing:
Not recommended. Creamy sauces often separate after thawing, affecting the texture.
Why You’ll Love This Recipe?
Here’s why this pasta quickly becomes a favorite:
- It feels like a restaurant dish but is totally manageable at home.
- The flavors are layered and balanced — sweet garlic, smoky bacon, tangy tomatoes, tender chicken.
- It’s highly customizable, so you can adjust it to fit your preferences.
- It’s comforting yet vibrant, making it perfect for weeknights or special meals.
- The farfalle captures the creamy sauce perfectly, giving you flavor in every bite.
Farfalle With Chicken And Roasted Garlic Recipe
Ingredients
Method
- Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F until soft and golden. This gives the dish its signature sweet, mellow garlic flavor. Once cooled, squeeze the cloves out and set aside.
- Bring salted water to a boil and cook the farfalle until al dente. Drain and toss with olive oil to prevent sticking while you prepare the rest of the dish.
- In a skillet, cook the chopped bacon until crispy, then set it aside. Add the chicken to the same skillet, season it, and cook until browned and tender.
- In the same skillet, cook the minced onions and sliced mushrooms until softened and golden. This builds the savory base of the sauce. Remove and place with the chicken mixture.
- Pour white wine (or stock) into the pan to deglaze, scraping up flavorful browned bits. Reduce slightly, then mash in half the roasted garlic. Whisk cornstarch into the milk, pour it in, and add Parmesan along with the remaining roasted garlic. Simmer until thickened.
- Add the bacon, chicken, onions, mushrooms, peas, and sun-dried tomatoes into the sauce. Stir in the cooked pasta and mix everything gently until well combined. Adjust seasonings as needed.
Notes
- I like roasting the garlic ahead of time — it develops a deeper sweetness.
- I always shred the Parmesan fresh because it melts more smoothly and tastes richer.
- I keep the heat low when thickening the sauce to prevent curdling.
- I add a splash of milk when reheating — it brings the creaminess back instantly.