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Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}

Name: Farfalle with Chicken & Roasted Garlic {Cheesecake Factory}
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4 servings
Ingredients: 2 cups Farfalle pasta; 8 cups Water; 1 Large onion (thinly sliced); 2 tbsp Olive oil; 4 oz Pancetta (diced); 2 Chicken breasts (cubed); 2 tsp Garlic powder; 2 tsp Sea salt; 2 tsp Black pepper; 1 cup Heavy cream; 1/2 cup Parmesan cheese; 1 bulb Roasted garlic; 1/2 cup Sun-dried tomatoes (packed in oil, finely chopped); 1/2 cup Green peas

4 servings

portions

1 hour

temps actif

1 hour 35 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 cups Farfalle pasta

8 cups Water

1 Large onion (thinly sliced)

2 tbsp Olive oil

4 oz Pancetta (diced)

2 Chicken breasts (cubed)

2 tsp Garlic powder

2 tsp Sea salt

2 tsp Black pepper

1 cup Heavy cream

1/2 cup Parmesan cheese

1 bulb Roasted garlic

1/2 cup Sun-dried tomatoes (packed in oil, finely chopped)

1/2 cup Green peas

Instructions

Prepare one batch of roasted garlic in the air fryer, cool and set aside.

Bring a large pot of water to a boil. Once boiling, salt the water liberally. Boil the farfalle pasta until al dente. Reserve ½ a cup of the pasta water, and drain the pasta. Set aside.

Heat a large skillet over medium heat. Add 2 tbsp of olive oil to the skillet, and add the sliced onions to the skillet. Let the onions sweat slightly until translucent.

Add the pancetta to the onions in the skillet, and let the pancetta fat render while the onions continue to caramelize. Turn the heat to medium-low to prevent the onions and pancetta from burning.

While the onions are caramelizing, season the cubed chicken breast with garlic powder, salt and pepper. Add the seasoned chicken breast to the skillet once the onions are caramelized and the pancetta is crisp.

Saute the chicken until it is browned, and cooked through. Once the chicken has cooked through, turn the heat to low and add the heavy cream, parmesan cheese, whole cloves of roasted garlic and sundried tomatoes to the skillet. Let the sauce simmer for 2-3 minutes to thicken. Taste and season with salt to your taste.

Add the pasta, and green peas to the skillet along with a splash of pasta water. Toss in the sauce so that the pasta is fully coated, and serve!

Nutrition

Taille de Portion

Calories

734 kcal

Lipides Totaux

48 g

Lipides Saturés

21 g

Lipides Insaturés

24 g

Acides Gras Trans

0.1 g

Cholestérol

167 mg

Sodium

1763 mg

Glucides Totaux

35 g

Fibres Diététiques

4 g

Sucres Totaux

5 g

Protéines

40 g