Garlic Chicken Farfalle

From Real Mom Kitchen

1 lb. Bowtie pasta
1 cup heavy whipping cream (I used whole milk)
3-4 chicken breast
2-3 cloves garlic, minced
1 Tbs. pepper
1/2 cup butter
1 lb. bacon,cooked and crumbled (I am not a huge fan of bacon so I halved this)
1 cup shredded parmesan cheese
1 (12 oz.) bottle Lawry's Mesquite marinade with lime juice

In the crockpot, cook chicken and marinade on low heat for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a bit and shred. Set a side. About a half hour before serving, boil the pasta. In a small saucepan, melt butter. Add garlic, cream, pepper, parmesan and curmbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta. Add chicken and stir to combine. Sprinkle a little bit more shredded parmesan cheese on top.