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Becky Higgins’ Garlic Chicken Farfalle

  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Crock Pot
  • Cuisine: American

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
  • 34 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

Instructions

  1. 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.
  2. 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.
  3. Sprinkle a little bit more shredded parmesan cheese on top.

Keywords: pasta dinner, farfalle recipe, pasta dish, pasta dish with chicken, chicken pasta, chicken pasta recipe, garlic chicken pasta, chicken dinner recipe, crock pot dinner recipe