I’ve been on such a pasta kick lately. OK, maybe I’ve been on it my whole life. There are just so many variations to pasta, and I love experimenting with it! I’ve done cream sauces on the skillet before, but this one is super simple. The chicken is good on its own too! I may even make it again for tacos or something like that. When I was making this, I was wondering how the ingredients were going to come together, but it turned out perfectly. Another keeper according to the boyfriend (not that he complains much considering he never has to cook…)
This recipe comes from this blog, but I modified it a lot because I’m only cooking for two. Also, I can’t have too much dairy so I use less cream sauce in my dishes. Click on the link to get the ingredient list for 4 people, or if you want it to have extra sauce!
- 8-10 oz. bow-tie pasta
- 1/2 cup heavy whipping cream
- 1/4 cup Parmesan (plus more for topping)
- 1/4 cup butter (1/2 stick)
- 2-3 cloves garlic, minced
- 1/2 tsp. pepper
- 5 strips bacon (the recipe called for 1 lb. but I just can’t do that to myself…)
- 2 boneless, skinless chicken breasts
- 1 bottle Lawry’s mesquite marinade with lime juice
About 6-7 hours before serving, place chicken and Lawry’s marinade in a slow cooker. Let cook on the low setting 6-7 hours. Remove chicken from crock pot and shred with a fork. Set aside.
Place bacon strips in oven and bake at 400 degrees 15-20 minutes. Keep an eye on it so it doesn’t burn. Once bacon is finished, crumble. Don’t skimp- bacon is absolutely essential to this dish. And life in general.
Meanwhile, while bacon is cooking, prepare pasta al dente!
Melt butter in skillet. Add garlic and saute 2-3 minutes. Add whipping cream, Parmesan and pepper. Whisk ingredients about 4 minutes. Add bacon and stir.
Place pasta in a bowl. Add sauce. Add chicken. Stir. Yum.