Garlic Chicken Farfalle

From Becky Higgins website

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR some garlic salt
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, crumbled or little pieces
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

Cook chicken and bottle of marinade in crock pot on low
for 4-5 hours. Pull marinated chicken out of the juices,
allow to cool a bit, and shred. Set this aside. About a
half-hour before serving, cook the pasta. In a small
saucepan, melt butter, add garlic, whipping cream,
pepper and Parmesan. Whisk together on low heat for 3-4
minutes. In a large bowl, pour over pasta, add chicken
and bacon and stir well. Sprinkle a little bit more
Parmesan on top.