FARFALLE WITH CHICKEN AND ROASTED GARLIC (THE CHEESECAKE FACTORY COPYCAT)
The Cheesecake Factory Farfalle with Chicken and Roasted Garlic is a perfect copycat of my favorite creamy, cheesy bacon and mushroom pasta dish and one of the most popular recipes on the menu!
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- If you haven't cooked the pasta, cook it now according to the directions on the box.
- Cut the chicken into 1" cubes and season with kosher salt and black pepper.
- To a cast iron skillet add the olive oil on high heat.
- Cook the chicken until browned on both sides, about 2-3 minutes on each side.
- Remove from the pan, reduce the heat to medium-high heat and add in the bacon.
- Cook until crisp and remove the bacon (leave the fat).
- Add in the mushrooms and onions and cook for 5-7 minutes until they start browning.
- Remove the mushrooms and onions from the pan to where the chicken and bacon are.
- Add in the sun dried tomatoes, white wine, and stir well, then let reduce by half, about 15 minutes.
- Add in the heavy cream, roasted garlic, chicken and vegetables.
- Add in most of the Parmesan cheese leaving just a garnishing amount.
- Stir well, then add in the pasta and bacon and combine everything.
- Garnish with remaining Parmesan cheese.
Nutrition Facts : ServingSize 1 g, Calories 1336 kcal, Carbohydrate 100 g, Protein 61 g, Fat 72 g, SaturatedFat 30 g, Cholesterol 222 mg, Sodium 1355 mg, Fiber 5 g, Sugar 10 g
CREAMY LEMON CHICKEN PASTA
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
Provided by EmmLee
Categories Main Dish Recipes Pasta Chicken
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
- Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
- Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
- Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
- Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g
CREAMY CHEESY CHICKEN AND FARFALLE
This is one of Rob's favorites, and I'll be honest and admit it's one of mine, too. There's something about the creamy sauce, the fresh tomatoes, and the melted cheese. My goodness. And I have to say anything with bacon is improved exponentially. I'm pretty sure it's been mathematically proven. A little disclaimer: I never measure anything when I cook. This is a guesstimate of the amounts I use. You can alter this to your tastes if you think that you would want more cheese, less tomatoes, or use ham instead of chicken. I promise I won't be offended.
Provided by Lady Wheeler
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- With a little oil, sauté the onions over medium low heat in a deep skillet. My preference when cooking onions is to let them get a lot of color.
- Next, add the bacon, garlic, and Italian dressing. The dressing makes a nice base for the sauce, but I like to let it simmer for a few minutes like this so the majority of the vinegar taste cooks off.
- Add the half and half, you can use fat-free if you would like. It's important at this step to be sure that your skillet isn't too hot, as you don't want the dairy to curdle or separate.
- Now it's time to add your cooked chicken, mozzarella cheese, tomatoes, and parsley. I added my chicken while it was still mostly frozen, and it still turned out lovely.
- Now is the time when you need to decide your preference in sauce. Do you like it a little thicker? Throw in some more cheese. Is it way too gloppy and thick? Add in a splash or two of milk until you get the consistency you like. Once you're happy, cover your sauce and keep over medium-low heat while you prepare your farfalle. Stir occasionally.
- When pasta is done and drained, toss it all together and enjoy.
Nutrition Facts : Calories 869.7, Fat 30.5, SaturatedFat 15.2, Cholesterol 129.3, Sodium 1112.4, Carbohydrate 100.2, Fiber 4.9, Sugar 10.5, Protein 46.3
CHEESY CHICKEN CASSEROLE
Concentrated flavors and a deep sauciness make this casserole a perfect choice for a warm and comforting dinner.
Provided by By Paula Jones
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Spray 2- to 3-quart casserole with cooking spray.
- Cook pasta as directed on package, using minimum cook time. Drain and return to saucepan. Add soup, chicken and 1 cup of the cheese to pasta in pan; stir to combine. Spoon into casserole. Sprinkle remaining 1/2 cup cheese over top.
- Bake uncovered 8 to 10 minutes until thoroughly heated and cheese is melted. Garnish with parsley.
Nutrition Facts : Calories 718.0, Carbohydrate 88.2 g, Cholesterol 85.8 mg, Fiber 3.7 g, Protein 39.2 g, SaturatedFat 10.1 g, ServingSize 1 Serving, Sodium 585.0 mg, Sugar 3.2 g
CHICKEN FARFALLE
Make and share this Chicken Farfalle recipe from Food.com.
Provided by CURLEYBERLEY
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta. Spray 2 quart casserole with Pam.
- Saute onion and mushrooms in butter until lightly browned. Remove from pan. Add milk to same skillet. Add bouillon and cornstarch. Mix well. Cook over medium heat, stirring often, until sauce thickens. Season with salt and pepper. Add pasta, vegetable mixture, chicken and peas. Mix to combine.
- Place mixture in cassserole. Sprinkle with parmesan cheese. Bake in 350 oven for 25-30 minutes.
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