This Slow Cooker Garlic Chicken Farfalle is one of my family’s all-time favorite meals. I haven’t made it in years because my husband was deployed and then he was Paleo but now that bulk season is in full effect, this is back in the rotation.
I actually blogged about it years ago but the picture is pretty awful and I feel like it didn’t come across as tasty as it really is.
It’s really simple – the chicken is cooked in the slow cooker all day and then it’s shredded and tossed with bacon, heavy cream, garlic, and Parmesan cheese. I know you’re going to look at it and go “Whooooaaaa! A cup of heavy cream?!” but I have cut this recipe down so much. The original – which I got from a lady on a pregnancy board almost 8 years ago! I’ve been making it that long! – called for a whole stick of butter and an entire pound of bacon. And I won’t lie, doing it that way is pretty amazing. But I managed to cut it down to what you see below and my family didn’t notice a difference.
Make it! I promise you won’t be disappointed.
- 1 pound boneless skinless chicken breasts
- 1 12 oz Lawry's mesquite marinade with lime juice
- 1 pound farfalle pasta
- 1 cup heavy whipping cream
- 2 to 3 cloves garlic crushed
- 1 tablespoons pepper
- 2 tablespoons butter
- 4 - 5 slices bacon cooked and crumbled
- 1/2 cup shredded Parmesan cheese
Put chicken in slow cooker and cover with marinade. Cook on low for 6 hours.
Remove chicken from slow cooker and shred. Set aside.
Cook the pasta according to package directions.
In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes.
In a large bowl, pour the sauce over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.