Preheat your oven to 350°F (175°C). Slice the tops off each garlic head to expose the cloves. Drizzle generously with olive oil, wrap tightly in aluminum foil, and roast for 45-60 minutes until the cloves are soft and golden (slightly crispy edges are fine). Once cooled slightly, squeeze the roasted garlic from the skins and mash into a smooth paste.

In a large skillet over medium-high heat, cook the bacon strips until crispy and golden. Remove the bacon and set aside on a paper towel-lined plate, but keep the flavorful bacon fat in the pan.

Add the bite-sized chicken pieces to the bacon fat. Season lightly with salt and pepper. Cook for 3-4 minutes per side until golden brown and cooked through. Remove and set aside with the bacon.

In your large pot or braiser, heat olive oil and melt the butter over medium-high heat. Add the sliced mushrooms and sauté until beautifully browned, about 5-7 minutes. Season with black pepper and a pinch of salt.

Add the diced onion to the mushrooms and cook until softened and caramelized, stirring occasionally, about 5-6 minutes.

Stir in the chopped sun-dried tomatoes and cook for 3 minutes, allowing their tangy flavor to infuse the vegetables.

Pour in the white wine to deglaze the pan, scraping up any flavorful browned bits from the bottom. Let the wine reduce slightly for 2-3 minutes.

Add the frozen green peas to warm them through. Pour in the heavy cream and bring to a gentle simmer. Stir in the roasted garlic paste and add freshly ground black pepper to taste. Return the cooked bacon and chicken to the sauce, mixing everything together.

While building your sauce, bring a large pot of salted water to a boil. Add a drizzle of olive oil and cook the farfalle pasta for about 10 minutes until al dente (it will finish cooking in the sauce). Drain well.

Add the drained pasta to the sauce over medium heat. Toss gently to coat the bow tie pasta evenly with the creamy sauce-you want it lightly coated, not swimming in liquid. Stir in the fresh chopped parsley and adjust seasoning as needed.

Plate your copycat Cheesecake Factory farfalle pasta family-style in a large serving bowl or portion individually. Top generously with freshly grated Parmesan cheese and additional parsley.