Garlic Chicken Pasta (in the Crockpot)

Life with five kids is always hectic, but with spring activities kicking into high gear, I've found that dinnertime is getting the short end of the stick more and more often.  This recipe is one I discovered, bought the ingredients for, and whipped out on one crazy night.  Just throw the chicken and the bottle of marinade  into the crockpot, let it cook all day, cook the pasta, and whip together the sauce in a couple of minutes an voila you have a very yummy dinner that takes about 10 minutes of hands-on cooking time.  We loved the flavor of this dish and I am now keeping the Lawry's marinade in the pantry for another insane day. 

Click here for printable recipe.  

Posted by Lara. 

The ingredients:

3-4 boneless, skinless chicken breasts

1 bottle (12 oz) Lawry’s mesquite marinade with lime juice

1 pkg. (16 oz.)  pasta

1/2 cup butter

1 cup heavy whipping cream

1 Tbs. pepper

2 to 3 cloves garlic, crushed

1 lb. bacon, cooked and chopped

1/2 cup shredded Parmesan cheese

Directions: 

Place chicken and bottle of marinade into crockpot and cook on LOW for 6-8 hours.  

When chicken is tender and cooked through, remove from crockpot, drain the juices, and shred the chicken.  

  Set aside.  About a half-hour before serving, boil the pasta as directed on package. In a small saucepan, melt butter, then add whipping cream, pepper, garlic, whipping cream, and chopped 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 and serve immediately.

Makes about 6 servings.  

Enjoy! 

Recipe Source:  Becky Higgins