Garlic Chicken Farfalle

I got this recipe off of Becky Higgins website and am anxious to give it a try.

16 oz. Farfalle Pasta
1 Cup Heavy Whipping Cream
3-4 Boneless Skinless Chicken Breasts
2 to 3 Cloves Garlic, Crushed OR Garlic Salt
1 Tablespoon Pepper (it sounds like a lot of pepper, but it has a wonderful flavor when everything mixes together.)
1/2 Cup Butter
1 Pound Bacon, Crumbled
1/2 Cup Shredded Parmesan Cheese
1 (12 oz) Lawry's Mesquite Marinade with Lime Juice

Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a bit, and shred. 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 crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a bit more shredded Parmesan cheese on top.