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Farfalle With Chicken And Roasted Garlic Recipe
Ben Carraoli

Farfalle With Chicken And Roasted Garlic Recipe

I just made the farfalle with chicken and roasted garlic  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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.