This Farfalle with Chicken and Roasted Garlic is about to be a regular in your dinner rotation. This dish is made with crispy bacon, juicy tender chicken and a creamy and garlicky sauce that coats every bite of pasta just right. The roasted garlic is the game changer in this recipe. It’s rich but mellow and takes the whole dish up a notch.
One of my favorite things about this recipe is that it's simple enough for a weeknight dinner yet elegant enough to impress guests. Whether you're making it for a family dinner, date night or just treating yourself, this one’s a winner!
If you are looking for more chicken recipes, check out our: Greek Roast Chicken with Potatoes Recipe, Tuscan Chicken Thighs or Brie Grilled Cheese.
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Ingredients
Here are the ingredients you will need for this garlic chicken pasta:
- Garlic: You will roast one whole head of garlic.
- Olive oil: Use regular olive oil in this recipe.
- Farfalle pasta: Any short pasta will work in this recipe.
- Bacon: You can also use pancetta instead of bacon.
- Chicken breasts: Use boneless skinless chicken breasts.
- Mushrooms: I prefer baby bella mushrooms for this recipe.
- Sun dried tomatoes: Use drained sun dried tomatoes in oil.
- White wine: Use a dry white wine that you'd drink yourself!
- Heavy cream
- Parmigiano Reggiano
- Parsley: Fresh italian parsley for serving.
See recipe card below for quantities.
Instructions
Let's make this flavorful dish together!
- Step 1: Preheat the oven to 400°F. Cut off the top of the garlic head, place it in a small baking dish lined with aluminum foil, drizzle with olive oil, and cover with foil. Roast for 1 hour, then let it cool before squeezing out the softened cloves.
- Step 2: Bring a large pot of salted water to a boil and cook the farfalle pasta until al dente. Drain and set aside.
- Step 3: In a large skillet, cook the bacon over medium heat for 8-10 minutes, until crispy. Remove the bacon and set aside, but keep the bacon drippings in the skillet.
- Step 4: Add the chicken to the bacon drippings and cook for about 4 minutes per side, until golden brown and the internal temperature reaches 165°F. Remove the chicken, let it cool and slice it.
- Step 5: Add the mushrooms to the same pot and sauté for 8-10 minutes, until golden brown.
- Step 6: Stir in the sun-dried tomatoes and wine and stir well.
- Step 7: Add the cooked and drained pasta, roasted garlic, bacon, sliced chicken, and heavy cream. Stir everything together and let the sauce simmer for 5 minutes.
- Step 8: Stir in the parmigiano reggiano and top with chopped parsley before serving. Serve and enjoy!
Substitutions and Variations
Here are some common recipe substitutions and variations for this pasta dish.
- Farfalle: Swap farfalle for penne, rigatoni or fettuccine. Really whatever you have on hand will work fine!
- Chicken: Use boneless, skinless chicken thighs instead of breasts for a juicier option. You could also use rotisserie chicken for convenience. If using precooked chicken, add it at the end to avoid overcooking. You could even try shrimp or Italian sausage instead of chicken for a different take.
- Bacon: Pancetta works great as a swap, or you can use turkey bacon for a lighter option.
- Heavy cream: Half and half can be used for a slightly lighter sauce, though it won’t be as rich.
- White wine: If you prefer to skip the wine, replace it with chicken broth.
- Sun dried tomatoes: Cherry tomatoes or roasted red peppers can be used for a different twist.
- Parmigiano reggiano: Grated Pecorino Romano or Asiago will give a similar salty, cheesy flavor.
- Additions: Add a pinch of red pepper flakes to the sauce for some heat.
Equipment
Here is some kitchen equipment you will need for this cozy family dinner. You can find all of these products on Amazon.
- Large Pot: A large pot is a kitchen must-have for cooking pasta, making sauces, and bringing everything together in one dish!
- Large Skillet: A large, high-sided skillet is ideal for cooking everything evenly and keeping the sauce from spilling over.
- Meat Thermometer - A meat thermometer is one of the best ways to ensure perfectly cooked chicken. This one is an instant thermometer that works great!
Storage
Here are storage instructions for this recipe.
- Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer Storage: For freezing, place the dish in an airtight container and store for up to 2 months.
- Reheating Instructions: Reheat gently on the stove with a splash of cream or broth to keep the sauce creamy and prevent it from drying out.
Top Tips
Here are some expert tips to make this dreamy pasta recipe:
- Use a Thermometer: Check that the chicken is fully cooked by using an instant-read thermometer. Insert it into the thickest part, and once it reads 165°F, you're all set.
- Roast the Garlic Ahead of Time: Since roasting takes an hour, you can do this in advance and store the softened garlic in the fridge for a few days to save time.
- Adjust the Creaminess: If you love a super creamy sauce, add a little extra heavy cream or stir in more parmigiano reggiano.
FAQ
Yes! Roasting the garlic gives it a mellow, slightly sweet flavor, but if you're short on time, you can use minced fresh garlic instead. Just sauté it in the bacon drippings for about 30 seconds before adding the mushrooms to bring out its flavor.
If the sauce thickens too much, stir in a splash of reserved pasta water, extra cream or a little chicken broth to loosen it up. Keep the heat on low while simmering, and stir frequently to prevent it from reducing too much.
Yes! Rotisserie chicken, grilled chicken or any leftover cooked chicken works great in this recipe. Just slice or shred it and add it to the sauce near the end to warm through without overcooking.
Related
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Pairing
These are my favorite dishes to serve with this recipe:
Easy Farfalle with Chicken and Roasted Garlic Recipe
Ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- 1 lb farfalle pasta
- 8 strips bacon cut in ½ inch slices
- 2 chicken breasts sliced in half widthwise
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz baby bella mushrooms
- 4 oz sun dried tomatoes drained
- ½ cup white wine
- 1 cup heavy cream
- ⅓ cup grated parmigiano reggiano cheese
- Italian parsley for serving
Instructions
- Preheat oven to 400F. Cut off the top of the garlic head and place in small baking dish lined with foil. Drizzle olive oil over the garlic and cover with foil. Roast for 1 hour.
- Cook farfalle in a large pot of salted, boiling water until al dente according to package directions. Drain and set aside.
- Heat a large pot over medium heat. Add bacon to the skillet and cook for 8-10 minutes, until browned and crisp. Remove bacon from the pan, but reserve the bacon drippings in the pot.
- Season both sides of the chicken with salt and pepper. Add the chicken to the bacon drippings. Cook for 4 minutes per side, until golden brown and the internal temperature reaches 165F. Remove chicken from the pot and set aside. Let cool, then slice.
- Add baby Bella mushrooms to the pot and sauté for 8-10 minutes, until golden brown. Add sun dried tomatoes and white wine and stir well. Add cooked pasta, bacon, chicken, roasted garlic, and heavy cream to the skillet. Let the sauce simmer for 5 minutes.
- Stir in grated parmesan cheese and top with Italian parsley and serve.
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