Smoky Chicken Pasta

Smoky Chicken Pasta

OH MY GOODNESS – This pasta was AMAZING. It is better than most pasta dishes that I’ve eaten in restaurants. You must try this SOON! It is extremely simple to put together. It could easily be made on a week night. The chicken had a nice smoky flavor from the marinade. The sauce was simple and flavorful. The bacon is a must – it pulls the whole dish together.

We will definitely be making this again. Tadd cleaned his plate!

Smoky Chicken Pasta
Smoky Chicken Pasta

Smoky Chicken Pasta
adapted from Becky Higgins
(Printable Recipe)

  • 8 oz Farfalle pasta
  • 1 – 1 ½ cup  half & half
  • 1 Tbsp of flour
  • 2 chicken breasts (boneless, skinless)
  • 3 cloves garlic, crushed
  • 1 tsp pepper
  • ½ tsp basil
  • 3 Tbsp butter
  • ½ lb bacon, cooked and crumbled
  • ½ c shredded Parmesan cheese
  • ½ bottle (12 oz) Lawry’s mesquite marinade with lime juice

Put chicken and marinade in the crock pot on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred. Set this aside.

About a half-hour before serving, boil the pasta.

In a small saucepan, melt butter and flour. Add garlic, half and half, basil, pepper, parmesan cheese, and crumbled bacon. Whisk together on low heat for 5-6 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.

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  1. I found your blog while looking for Chicken Gorgonzola Penne, specifically a recipe I printed a while ago and now can't find. Of course. I printed the one on your blog; it looks yummy and, best of all, I have all the ingredients!

    I also just wanted to say that I have made this recipe several times now and it rocks! If you or someone in your family (my 13 yo son, for example) doesn't groove on the mesquite marinade, may I recommend using Newman's Own Herb & Garlic Marinade instead? (I've also tried with the Lawry's Herb & Garlic marinade but I don't think the flavor is as good on that one.) It makes yummy chicken and everybody pretty much scarfed it up. Of course the 16 yo dd wants the original recipe made now, but luckily I have chicken frozen from the Herb & Garlic version for the boy. I also didn't use a full pound of bacon, nor did I put in all the pepper called for. And for my family, I used probably 3/4 of a pound of farfalle. Delish!

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