A few weeks ago, I made this dish for dinner, and let me tell ya, this was one of my most favorite dinners EVER!! Not only was it incredibly easy to make, but the flavor was amazing!!! My entire family went back for second helpings! I will definitely be making this again and again, and again, hehe!!!
16 oz Farfalle pasta
1 cup heavy whipping cream
2-3 boneless, skinless chicken breasts
4 cloves garlic, minced
1/2 tbsp ground black pepper
1/3 cup butter
6 slices bacon, cooked and crumbled
1/2 cup shredded Parmesan cheese
1 (12 oz) bottle Mesquite marinade w/ lime juice
Place the chicken and the Mesquite marinade in a slow cooker. Place lid on top and cook on low for about 6 hours, high for about 4 hours. Pull the chicken out of the slow cooker once cooked and shred using a fork. Set aside.
In a small pan, melt the butter. Add in the whipping cream, garlic, pepper, bacon, and Parmesan cheese. Whisk together for about 5 minutes on low heat. While cooking the sauce, boil water and cook the pasta until al dente. Once pasta is cooked, drain water. Pour sauce mixture on top of pasta and mix until thoroughly coated. Toss in chicken. Serve warm and sprinkle additional cheese on top if desired.