Garlic Chicken Farfalle

This is from Becky Higgins blog. This was really good, and had great flavor.

Ingredients:
16 oz. Farfalle pasta
1 cup heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 TBSP pepper*
1/2 cup butter
1 lb. bacon, crumpled
1/2 cup shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice

*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you're apprehensive, do less pepper. You can always add more.

Directions:
-Place chicken in crock pot, pour in bottle of marinade and cook on low for 6 hours
-Pull marinated chicken out of the juices, allow to cool a little bit, shred, and set this aside.
-About a half-hour before serving, boil the pasta
-In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon.
-Whisk together on low heat for 3-4 minutes
-Add pasta to a large bowl, pour in sauce mixture, add chicken and stir through
-Sprinkle a little bit more shredded parmesan cheese on top