Spicy Garlic Chicken Farfalle

I love this one, it’s definitely in the weekly rotation. My sister Kristin made it for me when I first moved to Utah and it was LIFE-CHANGING. 
16 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 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
Boil your pasta with a whole tablespoon of salt. 

I cheat when I shred my meat and dump all the meat and the juices from the crockpot into my kitchenaid with a paddle on low. It’ll shred everything for you super easy. 

I cook my bacon in the oven on a sheet pan @ 375. I’m not a super big fan of crispy bacon(*gasp*) I actually like it a little softer. If you like the crispy business bake @400. 
Crock pot chicken and bottle of marinade on low for 6 hours.
(Make sure it’s Lawry’s) I tried using a knock off and was really sad. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. I cheat when I shred my meat and dump all the meat and the juices from the crockpot into my kitchenaid with a paddle on low. It’ll shred everything for you super easy. 

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.

I make the whole recipe and we eat it for leftovers throughout the week. Ridiculously good.

ps. Commit on the pepper. You’ll thank me later.