Start by preheating your oven to 375°F. Slice the top off an entire head of garlic and drizzle olive oil directly onto the exposed cloves. Sprinkle with a pinch of salt and wrap the garlic tightly in aluminum foil. Roast for about 1 hour, or until the cloves are golden and soft. Set it aside to cool before squeezing the roasted garlic into a small bowl and mashing it into a paste.

Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 10–12 minutes. Reserve half a cup of pasta water before draining, then set the pasta aside for later.

Heat a drizzle of olive oil in a skillet over medium heat. Add the diced pancetta and cook until it’s crispy and has released its fat. Stir in the sliced onions and lower the heat slightly. Sauté the onions until soft and caramelized for a rich, sweet flavor base.

Season the cubed chicken breasts with garlic powder, salt, and pepper. Add the chicken to the skillet with the pancetta and onions. Cook until the chicken is browned on all sides and fully cooked through, ensuring every piece is juicy and flavorful.

Reduce the heat to low and pour in the heavy cream, stirring to combine. Mix in the roasted garlic paste, grated Parmesan cheese, and chopped sun-dried tomatoes. Allow the sauce to simmer gently, thickening slightly. Taste and adjust seasonings if needed.

Add the cooked pasta, green peas, and a splash of reserved pasta water to the skillet. Toss everything together to evenly coat the pasta in the creamy sauce. The pasta water helps keep the sauce silky while lightly loosening it if needed. Serve immediately, garnished with more Parmesan and parsley, for a restaurant-worthy presentation.