Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Pasta
- Method: Roasting
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
