Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies Recipe

Introduction

This Creamy Cheddar & Havarti Chicken Bowtie Pasta is a comforting and flavorful dish that combines tender chicken, perfectly roasted vegetables, and a rich cheese sauce. It’s an easy weeknight meal that feels indulgent yet balanced, thanks to the vibrant broccoli and carrots.

Ingredients

• 12 oz Bowtie Pasta
• 1 lb Boneless, Skinless Chicken Breasts
• 4 cups Chicken Broth
• 2 cups Broccoli Florets
• 2 cups Carrots, thinly sliced
• Olive Oil
• 1 cup Heavy Cream
• 1 cup Shredded Sharp Cheddar Cheese
• 1 cup Shredded Havarti Cheese
• 1 tsp Italian Seasoning
• 3 cloves Garlic
• Salt & Freshly Ground Black Pepper
• Fresh Parsley (for garnish)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). Toss the broccoli florets and sliced carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 15-20 minutes until tender and golden.
2. Step 2: In a large pot, bring the chicken broth to a boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water before draining and set the pasta aside.
3. Step 3: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through. Remove and set aside.
4. Step 4: Reduce the skillet heat to medium. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and gradually whisk in the shredded cheddar and Havarti cheeses until the sauce is smooth. If the sauce is too thick, thin it with the reserved pasta water.
5. Step 5: Slice the cooked chicken into strips. Return the pasta, roasted vegetables, and chicken to the skillet. Toss gently to coat everything evenly with the creamy cheese sauce. Adjust seasoning if needed.
6. Step 6: Serve immediately, garnished with fresh parsley and extra cheddar cheese if desired.

Tips & Variations

• For a vegetarian version, substitute the chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
• Try swapping Havarti with Gouda or Fontina for a different cheese flavor.
• Squeeze a bit of fresh lemon juice on top before serving for a bright, zesty finish.
• Use half-and-half or a mix of Greek yogurt and milk to lighten the cream sauce without losing richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to maintain the creamy texture of the sauce. Adding a splash of milk or reserved pasta water during reheating can help loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta shape?

Absolutely! While bowtie pasta holds the sauce nicely, other shapes like penne, rigatoni, or farfalle will work well too.

How do I know when the chicken is fully cooked?

Cook the chicken until it reaches an internal temperature of 165°F (74°C) and is no longer pink inside. The juices should run clear when cut.

Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies Recipe

Print Recipe

★★★★★

4.9 from 118 reviews

This Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies is a comforting and flavorful meal featuring tender chicken and perfectly cooked bowtie pasta tossed in a rich, creamy cheese sauce made from sharp cheddar and smooth Havarti cheeses. Roasted broccoli and carrots add a vibrant and nutritious touch, while garlic and Italian seasoning provide aromatic depth. An easy-to-follow recipe perfect for weeknight dinners, finished with fresh parsley for a bright and fresh garnish.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pasta and Chicken

• 12 oz Bowtie Pasta
• 1 lb Boneless, Skinless Chicken Breasts
• 4 cups Chicken Broth

For the Roasted Vegetables

• 2 cups Broccoli Florets
• 2 cups Carrots, thinly sliced
• Olive Oil (for tossing vegetables)
• Salt & Freshly Ground Black Pepper (to taste for vegetables)

For the Sauce

• 1 cup Heavy Cream
• 1 cup Shredded Sharp Cheddar Cheese
• 1 cup Shredded Havarti Cheese
• 1 tsp Italian Seasoning
• 3 cloves Garlic, minced
• Olive Oil (for sautéing garlic and chicken)
• Salt & Freshly Ground Black Pepper (to taste)

For Garnish

• Fresh Parsley, chopped

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables evenly and to achieve a nice golden color.
2. Roast the Vegetables: Toss the broccoli florets and thinly sliced carrots with olive oil and season with salt and freshly ground black pepper. Spread them evenly on a baking sheet and roast in the preheated oven for 15-20 minutes until tender and lightly browned.
3. Cook the Pasta: In a large pot, bring 4 cups of chicken broth to a boil. Add the bowtie pasta and cook until al dente, about 10-12 minutes. Reserve one cup of pasta cooking water before draining the pasta. Set pasta aside.
4. Cook the Chicken: Season the boneless, skinless chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side or until golden brown and fully cooked inside. Remove chicken from skillet and set aside.
5. Build the Cheese Sauce: Reduce skillet heat to medium and add minced garlic. Sauté the garlic for about 1 minute until fragrant. Pour in the heavy cream and gradually add the shredded sharp cheddar and Havarti cheeses while whisking continuously to create a smooth and creamy sauce. If the sauce is too thick, thin it by gradually adding the reserved pasta water until the desired consistency is reached.
6. Combine Ingredients: Slice the cooked chicken into bite-sized pieces. Add the cooked pasta, roasted vegetables, and chicken pieces back into the skillet with the cheese sauce. Gently toss everything together until well coated and heated through. Taste and adjust seasoning with salt and pepper as needed.
7. Serve and Garnish: Serve immediately by dividing the pasta among plates or bowls. Garnish with chopped fresh parsley and an optional extra sprinkle of shredded cheddar cheese for added flavor and color.

Notes

• For a zesty finish, squeeze a bit of fresh lemon juice over the pasta just before serving to brighten the flavors.
• Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave to preserve creaminess.
• Vegetarian options: Substitute chicken with tofu or chickpeas, and use vegetable broth instead of chicken broth.
• To lighten the sauce, use half-and-half or a blend of Greek yogurt and milk instead of heavy cream.

Keywords: cheddar chicken pasta, creamy pasta, roasted vegetables, bowtie pasta recipe, easy dinner, comfort food