Easy Cheesecake Factory Chicken Farfalle Recipe
Cheesecake Factory’s Chicken Farfalle, but like, you can actually make it on a weeknight without losing your mind. Picture this: creamy, dreamy sauce, tender chicken, and those adorable little bow-tie noodles all swimming together in a pan of pure comfort. You need this in your life.
My husband, bless his heart, is obsessed. He literally claps when I say I’m making it. Last week, I was swamped with work, and he actually asked if he could try making it himself! I almost fainted. He’s not exactly known for his culinary skills, but he followed my (super simple, obvi) instructions and nailed it! Now, it’s a family tradition for every Sunday Dinner.
Why You’ll Love This Easy Cheesecake Factory Chicken Farfalle Recipe
Okay, so why is this recipe about to become your new BFF?
- It tastes like you ordered takeout but cost way less money (hello, savings!).
- It’s ridiculously easy – even if you burn water, you can probably manage this.
- Kids love it. I’m not even kidding. My picky eaters gobble it up!
- Leftovers (if there ARE any) are even better the next day. Hello lunch!
- It makes you feel like you’re at the Cheesecake Factory, but in your pajamas. Need I say more?
How to Make It
Alright, let’s get down to business. First, you gotta cook your farfalle pasta according to the box – you know the drill, al dente is the name of the game. While that’s bubbling away, cube up some chicken breast and sauté it in a pan with a little olive oil until it’s cooked through and golden-brown. Don’t overcook it, nobody likes dry chicken.
Now for the magic sauce! In the same pan, melt some butter (yes, butter!), then whisk in flour until it forms a smooth paste – that’s your roux, baby! Slowly pour in chicken broth and heavy cream, whisking constantly to avoid lumps. Nobody wants lumpy sauce, that’s just gross. Bring it to a simmer, then stir in some Parmesan cheese, garlic powder, onion powder, and a pinch of salt and pepper. Adjust to taste. I always add a little extra Parmesan because, well, cheese.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
Once the sauce is thick and creamy, add the cooked chicken and pasta to the pan and toss everything together until it’s all coated in that glorious sauce. Simmer for a few more minutes to let the flavors meld. Serve immediately, garnished with a sprinkle of fresh parsley (if you’re feeling fancy). And BAM! Dinner is served.
Ingredient Notes
- Farfalle Pasta: Those cute little bowties are classic, but honestly, any pasta shape works. Penne, rotini, even spaghetti if that’s all you have. Don’t stress.
- Chicken Breast: I usually use boneless, skinless chicken breasts because they’re easy. But you can use chicken thighs if you prefer. Just make sure they’re cooked through!
- Butter: Real butter, people! None of that margarine stuff. It makes a difference, trust me.
- Flour: All-purpose flour is fine. Don’t overthink it. If you’re gluten-free, use a gluten-free blend.
- Chicken Broth: Low-sodium is best, so you can control the saltiness. But if you only have regular, just be careful when you’re adding salt later.
- Heavy Cream: This is what makes the sauce rich and creamy. Don’t skimp! Half-and-half will work in a pinch, but it won’t be the same.
- Parmesan Cheese: Freshly grated is always best, but the pre-grated stuff is fine too. We’re going for easy here, remember?
- Garlic Powder & Onion Powder: Because chopping garlic and onions is annoying sometimes, right?
Recipe Steps:
- Cook farfalle pasta according to package directions. Drain and set aside.
- Cube chicken breast and sauté in a pan with olive oil until cooked through and golden brown.
- In the same pan, melt butter and whisk in flour until smooth.
- Slowly pour in chicken broth and heavy cream, whisking constantly to avoid lumps.
- Bring to a simmer, then stir in Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Add cooked chicken and pasta to the pan and toss to coat.
- Simmer for a few more minutes to let the flavors meld.
- Serve immediately, garnished with fresh parsley (optional).
What to Serve It With
Honestly, this is a pretty complete meal on its own. But if you want to round it out, a simple side salad is always a good idea. Or some steamed broccoli. Or garlic bread. Because garlic bread makes everything better.
Tips & Mistakes
- Don’t overcook the pasta! Nobody likes mushy pasta.
- Make sure the sauce is thick enough before you add the chicken and pasta. If it’s too thin, it won’t coat everything properly.
- Don’t be afraid to experiment with the seasonings. Add a pinch of red pepper flakes for a little kick. Or some Italian seasoning for extra flavor.
- I once accidentally used milk instead of heavy cream (don’t ask) and it was… not great. Learn from my mistakes!
Storage Tips
Okay, so if you actually have any leftovers (which is rare in my house), store them in an airtight container in the fridge. They’ll keep for 3-4 days. And yes, you can totally eat it cold straight from the fridge. Don’t judge me. I’ve even had it for breakfast. It’s that good.
Variations and Substitutions
- No chicken? Use shrimp! Or tofu! Or just skip the protein altogether and make it a vegetarian dish.
- Out of Parmesan? Use Asiago or Romano. Or even cheddar in a pinch. Just don’t tell anyone I said that.
- Don’t have heavy cream? Use half-and-half, but be warned, the sauce won’t be as rich.
- I once tried adding sun-dried tomatoes to this, and it was surprisingly delicious. Just sayin’.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Cheesecake Factory Chicken Farfalle Recipe
Ingredients
Main Ingredients
- 8 oz farfalle pasta
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 2 tbsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese grated
- 1 cup sun-dried tomatoes chopped
- 2 cloves garlic minced
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh basil chopped
Instructions
Preparation Steps
- Cook the farfalle pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 7-8 minutes.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Lower the heat to medium and pour in the heavy cream. Stir in the Parmesan cheese until melted and the sauce is smooth.
- Add the sun-dried tomatoes, salt, and black pepper. Simmer for 3-4 minutes.
- Toss the cooked pasta into the sauce with the chicken and mix until well combined.
- Garnish with fresh basil and serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
