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Garlic Chicken Farfalle |

Garlic Chicken Farfalle


  • 34 chicken breasts (boneless, skinless)
  • 1 (12 oz) Lawry’s mesquite marinade with lime juice of 1 pkg McCormick Grill Mates Mesquite Marinade prepared according to pkg. directions
  • 16 oz. Farfalle (bowtie) pasta
  • 1/2 cup butter
  • 2 to 3 cloves garlic, crushed OR garlic salt
  • 1 cup heavy whipping cream
  • pepper to taste
  • 1 cup shredded Parmesan cheese
  • 1/21 lb. bacon cooked and crumbled (all depends on how much you like)
  • diced green onion, optional for garnish


  1. In the crock pot, add chicken and bottle of marinade. Cover and cook on low for 6-8 hours.
  2. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls apart). Set this aside.
  3. About a half-hour before serving, boil the farfalle pasta according to pkg directions.
  4. In a small saucepan, melt butter and add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes.
  5. In a large bowl, pour over cooked pasta, add chicken and stir through. Sprinkle with green onion and a little bit more shredded Parmesan cheese to serve.
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