Easy Farfalle with Chicken and Roasted Garlic Recipe
This Farfalle with Chicken and Roasted Garlic dish is made with crispy bacon, juicy tender chicken and a creamy and garlicky sauce that coats every bite of pasta just right.
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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