Recipes / Dinner

Garlic Chicken Farfalle - Ready to Eat Dinner

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Garlic Chicken Farfalle - Ready to Eat Dinner

Lisa
The Cook
6 Servings
9 Ingredients
12 Comments

Bacon lovers rejoice! This Garlic Chicken Farfalle combines chicken, pasta and a pound of bacon with a creamy cheesy white sauce that will be devoured by every member of the family.

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6 Servings
9 Ingredients
12 Comments

Ingredients

  • 16 ounces Farfalle (Bowtie)
  • 4 cups cook and dice Chicken, Boneless Breasts
  • 12 fluid ounces Italian Dressing
  • ½ cups Butter
  • 3 teaspoons mince Garlic, Cloves
  • 1 cup Heavy Whipping Cream
  • ½ tablespoons Black Pepper
  • 1 cup Mozzarella Cheese, Shredded
  • 1 ¾ cups cook and dice Bacon

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Supplies

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Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Boil pasta according to package directions.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Boil pasta according to package directions.
  2. Drain and place in a bowl with the chicken and Italian dressing.
  3. In a saucepan, melt butter over medium heat, then add garlic, heavy whipping cream, pepper, mozzarella cheese, and bacon.
  4. Turn to low and whisk together, allowing to simmer for 3-4 minutes.
  5. Pour sauce over pasta and chicken and stir until well combined.

Categories

shellfish-free, fish-free, traditional, spring, summer, egg-free

Categories

shellfish-free, fish-free, traditional, spring, summer, egg-free

12 Comments

Join the discussion

  2. The recipe cards show 3 cups of Lawry’s Mesquite Marinade with Lime Juice (which I can’t seem to find anywhere). This doesn’t show that – what should I be using? Can I leave the marinade out, or is that a key ingredient in the flavor? If I need it, any ideas for a substitute or how to make it? Thanks!

    Reply

    1. Angela – great question! I subbed the Italian dressing for the Lawry’s Marinade in the recipe post just for that reason. It was difficult to find in my area as well. The Italian dressing gives it a great flavor! Enjoy!

      Reply

  4. I just finished making a double batch of this recipe this morning as I had to run out and purchase the garlic. My 17 year old daughter (picky eater) asked if she could have a bite when I finished and ended up eating a bowl of it at 8:30 am! LOL It was wonderful!! Don’t know how well it freezes yet but defineatly a keeper. Thanks for the great recipe.

    Reply

    2. It freezes wonderfully. I added alittle cream so that it wouldn’t be dried out. Everyone loves it!!! There were arguments about who was going to take the left overs for lunch today!! My daughter asked me to add it to our recipe book.

      Reply