CrockPot Garlic Chicken Pasta

  • 16 oz. Farfalle pasta ( I used penne pasta, it really doesn’t matter)
  • 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 (I used about half of this)
  • ½ c. butter
  • 1 lb. bacon, crumpled
  • ½ c. shredded Parmesan cheese
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice
  1. Place chicken in crock pot with bottle of marinade on low for 6 hours.
  2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart).
  3. Set this aside.
  4. About a half-hour before serving, boil the pasta.
  5. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon.
  6. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through.
  7. Sprinkle a little bit more shredded parmesan cheese on top.
  8. Enjoy!

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