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5 from 1 vote

Bacon Chicken Pasta

An easy dish full of creamy savory flavor!
Prep Time10 mins
Cook Time30 mins
Crock Pot6 hrs
Total Time6 hrs 40 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 952kcal


  • 16 ounces farfalle pasta bow-tie
  • 1 ½ cup heavy whipping cream
  • 4 chicken breasts
  • 1 cup thawed peas
  • ½ cup chopped sundried tomatoes packed in oil *optional
  • 3-4 cloves of garlic
  • 1 Tablespoons pepper
  • ¾ cup butter
  • 1 lb bacon previously cooked and crumbled **must be real, fresh cooked bacon. not "bacon bits or real bacon"
  • ¾ cup shredded Parmesan Cheese
  • 1 bottle of Lawry's mesquite marinade with lime juice


  • In Crock Pot cook chicken in marinade on low for 6 hours. Pull marinated chicken out of the juices and allow to cool, shred. Set aside.
  • One half hour before serving, boil pasta according to package directions.
  • In a small sauce pan melt better, add garlic, whipping cream, pepper cheese and bacon.
  • Wisk together on low heat for 3-4 minutes.
  • In a large bowl pour sauce over cooked drained pasta. Add chicken, stir through. Sprinkle with a little bit more cheese for presentation on top.


PRESSURE COOKER: Cook chicken in pressure cooker with marinade 1 hour if frozen on meat setting with a quick release, or 10 minutes if thawed with quick release. Continue to make pasta following written instructions.


Calories: 952kcal | Carbohydrates: 50g | Protein: 44g | Fat: 64g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 851mg | Potassium: 870mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1547IU | Vitamin C: 16mg | Calcium: 179mg | Iron: 2mg