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Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies

Indulge in a creamy and cheesy pasta dish that features tender chicken tossed with vibrant roasted veggies for a comforting meal that's easy to prepare.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz bowtie pasta Ideal for holding the creamy cheese sauce.
  • 1 lb boneless, skinless chicken breasts Tenderizes beautifully; can substitute with tofu or chickpeas.
Broth and Cream
  • 4 cups chicken broth Flavor enhancer while cooking pasta; substitute with vegetable broth if preferred.
  • 1 cup heavy cream Makes the sauce luxuriously creamy; can be substituted.
Vegetables
  • 2 cups broccoli florets Adds vibrant color and nutrition.
  • 2 cups carrots Natural sweetness; thinly sliced for even roasting.
Cheese
  • 1 cup shredded sharp cheddar cheese Adds rich flavor.
  • 1 cup shredded Havarti cheese Provides smooth creaminess.
Seasoning and Garlic
  • 1 tsp Italian seasoning Adds herbal depth.
  • 3 cloves garlic Elevates aroma and flavor.
  • salt to taste Salt Crucial for seasoning throughout the process.
  • black pepper to taste Freshly ground black pepper Crucial for seasoning throughout the process.
Finishing Touch
  • as needed Fresh parsley Adds a burst of color and fresh flavor as a finishing touch.
Cooking Oil
  • as needed Olive oil Essential for roasting/sautéing.

Method
 

Vegetable Roasting
  1. Preheat the oven to 425°F (220°C). Toss broccoli and carrots in olive oil, sprinkle with salt and pepper, and roast for 15-20 minutes until golden.
Pasta Cooking
  1. In a large pot, bring chicken broth to a boil, add bowtie pasta and cook until al dente, about 10-12 minutes. Reserve 1 cup of pasta water.
Chicken Preparation
  1. Season chicken breasts with salt, pepper, and Italian seasoning. Cook in a skillet over medium-high heat with olive oil for 6-7 minutes per side until golden. Set aside and slice.
Sauce Preparation
  1. Sauté minced garlic in the same skillet until fragrant. Stir in heavy cream, cheddar, and Havarti until melted. Adjust consistency with pasta water if necessary.
Combining
  1. Toss the al dente pasta, roasted vegetables, and sliced chicken into the cheese sauce. Garnish with parsley and extra cheese.

Notes

For leftovers, store in an airtight container in the fridge for 3-4 days or freeze for two months. Reheat gently with a splash of milk if needed.