Tuesday, May 18, 2010

Garlic Chicken Farfalle

The sauce on this pasta has such a great smokey flavor from the bacon and with just the right amount of kick from the marinade added. I think I might try a lighter version next time by using half and half and turkey bacon. I'll let you know how it is.

Garlic Chicken Farfalle

16 oz. Farfalle Pasta
1 c. heavy whipping cream
3 boneless, skinless chicken breasts
1 tsp.pepper
2 to 3 cloves of crushed garlic
½ c. butter (I only used 1/4 C and it was still great)
1 lb. Bacon crumpled
½ c shredded Parmesan cheese
1 (12oz) Lawry's mesquite marinade with lime juice

Place chicken in Crock pot and add bottle of marinade (save a little to add to the cream sauce). Cook on low for 6 hours or 3 hours on high. Remove chicken from Crock pot, allow to cool a few minutes and shred. Set aside. 

About a half hour before serving, boil the pasta according to package directions.*(I added broccoli to my dish. I just placed about 3 cups of frozen broccoli into the pasta water the last 3-4 minutes of cooking time until the broccoli was tender)

In a small saucepan, melt butter; add garlic and cook for about 30 seconds. Then add whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. (I added some of the marinade for some extra flavor) 

In a large bowl, pour sauce over cooked drained pasta (and broccoli), add chicken and stir. Sprinkle with Parmesan cheese just before serving. 

*This would also be good with some sun dried tomatoes or other vegetables.

Recipe adapted from:


  1. Another favorite! Very good! I give this one a 9 or 10!

  2. I just made it with the the half and half and turkey bacon and it was YUMMY! I have never had the "heavier" version, but the light version was excellent!

  3. That's the way to go. Make the light version first then you will never know the difference.


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