Mesquite Chicken and Bacon Bowtie Pasta

8 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)
1/2 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

**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple.

[ directions ]

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.

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.

--This recipe was soooo yummy. Dustin doesn't like cheese so I did not add the cheese to the sauce. It was still amazing. But I bet it's about 5 times more amazing with the cheese.

I baked my bacon in the oven just like she said. I lined a cookie sheet with tinfoil (easier clean up) and put it in the oven for 30 minutes. It came out burnt! I should have watched it more. But--it didn't ruin the recipe at all. It gave it a nice smokey flavor.

This pasta had such a unique flavor. I absolutely loved it! I will DEFINITELY be making this again.