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Garlic Chicken Farfalle

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Rate this recipe 4.6/5 (28 Votes)

Ingredients

  • 16 oz. Farfalle 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, crumpled**
  • 1/2 c. shredded Parmesan cheese
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice

Details

Adapted from kevinandamanda.com

Preparation

Step 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. 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.

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