Wednesday, September 14, 2011

Smoky Chicken Pasta

OMG! This pasta is to die for! It was super easy to make and my husband says it has a lot of flavors. I have to agree...I got this recipe from This blog is FULL of amazing recipes that are simple.

1 box {8 oz.} bowtie pasta
1 1/2 cup heavy whipping cream
2 boneless, skinless chicken breasts
3 cloves garlic, crushed
1 tsp. pepper
1/2 tsp. chopped basil
1/2 cup butter
1/2 lb. bacon, crumbled
1/2 cup shredded Parmesan cheese
12 oz. Lawry’s mesquite marinade with lime juice

 Bake the bacon {foil lined baking sheet, 400 degrees, 20-25 minutes} and crumble to pieces; set aside.
You can either marinate the chicken on low for 6 hours in the crock pot or cook your chicken & marinade on the stovetop for about an hour. I did that because its easier to me to remember. Put chicken breasts in a deep skillet, pour the entire bottle of marinade on top, and cook on medium heat for about an hour or so. 
Shred cooked chicken and set aside.
Boil pasta according to package directions and drain.  In a small saucepan, melt your butter.  Then add the whipping cream, garlic, basil, pepper, parmesan cheese, and crumbled bacon.  Whisk it all together on low heat for about 5-6 minutes.  Pour it all over the pasta, add the chicken, and serve.

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