Name: Becky Higgins' Garlic Chicken Farfalle
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: American
Ingredients: 16 ounces Farfalle pasta; 1 cup 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 tablespoon pepper; 1/2 cup butter; 1 pound bacon, cooked and crumbled; 1/2 cup shredded Parmesan cheese; 1 (12 oz) Lawry’s mesquite marinade with lime juice

Description

An absolutely incredible recipe for Becky Higgins’ Garlic Chicken Farfalle with a few edits from myself. This is going to be your new go-to dinner recipe!

Scale

Ingredients

16 ounces Farfalle pasta
1 cup 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 tablespoon pepper
1/2 cup butter
1 pound bacon, cooked and crumbled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

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Instructions

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it 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.