Garlic Chicken Farfalle

I had some cream and bacon in my fridge that needed to be used up. Then, I remembered that I had a recipe I found on What’s Cookin? that was posted by Cheryl. It was for Garlic Chicken Farfalle and it used both cream and bacon.

Now, I did have to make it a little different because of the ingredients I had in my house. I didn’t have the Lawry’s bottled mesquite marinade, but I did have a McCormick Grill Mates dry seasoning packet of mesquite marinade so I used that. I made the packet according to the direction on the back for the marinade and put that over the chicken.

After the chicken had been cooking the the crock pot for a little bit, I opened it made sure all the chicken was pushed down into the marinade. I didn’t have bow tie pasta on hand, so I used rotini. I only used 1/2 pound of bacon to make this. The original recipe used one pound, which seemed like a lot. I also just shook in the pepper, the 1 tablespoon in the original recipe seemed way too much for me. Last change, I didn’t have shredded Parmesan cheese, so I used the grated stuff in the green can. You know what I’m taking about. I know, but what can I say. It’s what I had on hand, I usually only use the canned stuff for topping off the recipe I have for Divine Breadsticks and the kids like it on top of their spaghetti.

I know this would have turned out a lot better if I had real Parmesan cheese, but it still worked and was still good. I do have to say the bacon was my favorite part, so I’ll definitely do 1 whole pound next time.

Garlic Chicken Farfalle |

Garlic Chicken Farfalle
  • 3-4 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
  • ½ cup butter
  • 2 to 3 cloves garlic, crushed OR garlic salt
  • 1 cup heavy whipping cream
  • pepper to taste
  • 1 cup shredded Parmesan cheese
  • ½ - 1 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.

This is the original photo from this post. The above photo was updated in April 2015.

5 comments on “Garlic Chicken Farfalle

  • I made this tonight! It was very good, thanks!! I used real parm and it was a tasty alfredo sauce!! I will be making again! And you are right…the bacon was the best part!

  • I made this for dinner minus the chicken. I was surprised that dh liked it since he doesn’t like anything with white sauce. I couldn’t get the kids to touch it though. Overall we liked the recipe. Thanks.

  • I made this and it is awesome!! Wonderful flavor. But next time I think I will just grill the chicken then cut in strips or cubes. I don’t know what happened but my chicken was just tooo shredded. My husband thought this would also be good with cheese tortellini. Thanks for the wonderful recipe.

  • This looks absolutely wonderful! I’m going to have to make it this week!

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