Garlic Chicken Farfalle

I made this tonight for dinner, and can I just say Yummy! It was very easy too. I just let the chicken marinade all day while I ran errands, and then it took me as long as it took the pasta to cook to do the rest, and when my husband ate it, he was hooked, as was my little boy. It makes quite a bit, so either do it for a meal with friends, or plan on having a lot of leftovers. It was fantastic!

16 oz. Farfalle (bowtie) pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumbled (pre-cooked/crumbled bacon works)
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice


In the crock pot cool chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.