Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies Delight

Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies is a comforting dish, on the table in just 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 650

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

8 ounces Bowtie Pasta Substitution: Any pasta shape such as penne or rotini can be used.

For the Chicken

2 pounds Boneless, Skinless Chicken Breasts Substitution: For a vegetarian version, swap with tofu or chickpeas.

For the Broth

4 cups Chicken Broth Substitution: Vegetable broth works for a vegetarian option.

For the Vegetables

2 cups Broccoli Florets Storage: Choose firm, vibrant florets with no dark spots.
2 medium Carrots Preparation Note: Thinly sliced for even roasting.

For the Sauce

2 tablespoons Olive Oil Substitution: Use vegetable oil if desired.
1 cup Heavy Cream Substitution: Use half-and-half or a mix of Greek yogurt and milk for a lighter version.
1 cup Shredded Sharp Cheddar Cheese Tip: Freshly shredded melts better than pre-shredded.
1 cup Shredded Havarti Cheese Experimentation: Substitute with Gouda or Fontina for different flavors.
2 teaspoons Italian Seasoning
3 cloves Garlic Minced for best flavor.

For Seasoning

to taste Salt
to taste Freshly Ground Black Pepper

For Garnish

2 tablespoons Fresh Parsley Chopped for garnish.

Equipment

Oven
Large Pot
Skillet
Baking Sheet
Parchment Paper

Method

Step-by-Step Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Toss the broccoli florets and thinly sliced carrots with olive oil, salt, and freshly ground black pepper. Spread on the baking sheet and roast for 15–20 minutes.
In a large pot, bring chicken broth to a rolling boil. Add the bowtie pasta and cook according to package instructions, typically around 10–12 minutes. Reserve 1 cup of the pasta cooking water.
In a skillet, heat olive oil, season chicken breasts with salt and pepper, and cook for 6–7 minutes on each side until golden. Remove from skillet and slice.
In the same skillet, sauté minced garlic for about 1 minute. Then, add heavy cream and bring to a gentle simmer. Whisk in the shredded cheeses until smooth, adjusting thickness with reserved pasta water if needed.
Combine drained pasta, roasted veggies, and sliced chicken with the cheese sauce, tossing until well coated. Adjust seasoning to taste.
Serve in bowls, garnishing with freshly chopped parsley and additional cheddar cheese as desired.

Nutrition

Serving: 1plateCalories: 650kcalCarbohydrates: 70gProtein: 40gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 50mgCalcium: 400mgIron: 2mg

Notes

Keep an eye on cooking times for pasta and veggies to ensure the best texture. Leftovers can be stored in the fridge for up to 3 days.

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