A mom of four, wife, blogger, homebased business owner. Leigh Anne loves to spend time in the kitchen creating yummy treats for her family and friends. She also uses her vision, creativity, and time management skills to inspire women to create the life they want.

More from this author »
RECENT PINS

Garlic Chicken Farfalle

Do you have a favorite dish you make when you want to take a meal to another family?  When a friend has just had a baby or maybe surgery?  I have my list of favorites probably just like you.

I now have a new one to add to the list.  Today’s recipe – Garlic Chicken Farfalle.

This recipe make a lot, in fact it makes enough to feed our family and have plenty to take to another family.  The recipe was given to me by my friend Sherra but she got it from a favorite blog of ours that has lots of amazing free fonts to download.  We are both self proclaimed “font junkies!”

This recipe calls for you to cook the chicken in a crock pot which gives you a nice moist and tender shredded chicken.  If you don’t have a crockpot you can cook it in your oven at 200 degrees for 6 hours.  The mesquite lime marinade gives the chicken an amazing flavor.  Combine that flavor with the bacon and cheese and you have a winner.

Our family loved this recipe and I can’t wait to make it again!  Don’t wait until someone has a baby or gets sick to give this recipe a try.

Becky Higgins’ Garlic Chicken Farfalle

16 oz. Farfalle pasta ( I used penne pasta, it really doesn’t matter)
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 (I used about half of this)
1/2 c. butter
1 lb. bacon, crumpled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Place chicken in crock pot with bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). 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.  Enjoy!

Tags: , , , ,

Leave a Comment

Comments (11)

  1. Jbjdesign 08/09/2010 at 4:50 pm

    Has anyone tried this recipe with other Lawry's marinade? I have some lemon-pepper and was going to try it out today in my crock-pot. Feedback would be great! Thanks, Jo

  2. camiepaul 06/26/2010 at 12:44 pm

    I am going to make this to feed 50 at a family reunion I am hosting. Thanks!

  3. Abby 06/12/2010 at 6:40 pm

    I wasn't able to find that specific Lawry's marinade either! I haven't made it yet but hope mine still turns out great like yours did 🙂 I don't remember which brand I ended up getting……

  4. Nancy Minster 06/11/2010 at 11:26 pm

    I found this recipe somewhere else and made it this week. YUM. I couldn't find the Lawry's mesquite marinade with lime juice (I checked three grocery stores) so used another marinade. Do you have a hard time finding it?

  5. Lulu58 06/11/2010 at 12:14 am

    YUM – I cannot WAIT to try this!!

  6. Thogsett13 06/10/2010 at 2:35 pm

    This looks fabulous. . . . . . .Won't even try to figure out how many Weight Watcher points. . . . . . .

  7. Pingback: On Mama’s Radar: Balance, Breakfast Popsicles & Summer Chores « TodaysMama

  8. Melody 06/10/2010 at 2:36 am

    Yes! Tried this recently and it is my new favorite! 🙂

  9. Jenny 06/10/2010 at 1:02 am

    I've made this recipe numerous times! Definitely delicious, but not good on the hips 🙂

  10. Pingback: Garlic Chicken Farfalle — your homebased mom

  11. Rachael 06/09/2010 at 3:06 pm

    Leigh Ann! You are dangerous! I want you to come and cook for me . . .:)