Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies
A delightful creamy pasta dish featuring tender chicken, rich cheddar and havarti cheeses, and fresh roasted veggies, perfect for a family dinner.
Ingredients
For the Roasted Veggies
- 2 cups Carrots Toss with olive oil, salt, and pepper.
- 2 cups Broccoli Florets Adds color and nutrition.
- 1 tbsp Olive Oil Essential for roasting.
For the Pasta
- 12 oz Bowtie Pasta Perfect shape for holding cheesy sauce.
For the Chicken
- 1 lb Boneless, Skinless Chicken Breasts Diced for cooking.
- 1 tsp Italian Seasoning Imparts herby depth.
- 3 cloves Garlic Minced for flavor.
- 4 cups Chicken Broth For creating the sauce.
- Salt & Freshly Ground Black Pepper Salt & Freshly Ground Black Pepper Essential for seasoning.
For the Creamy Sauce
- 1 cup Heavy Cream Creates a luxuriously creamy sauce.
- 1 cup Shredded Sharp Cheddar Cheese Freshly shredded melts better.
- 1 cup Shredded Havarti Cheese Adds smooth creaminess.
To Garnish
- Fresh Parsley Fresh Parsley Adds color and flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Toss carrots and broccoli with olive oil, salt, and pepper, then spread them on a baking sheet.
- Roast for 20-25 minutes until tender and slightly caramelized.
Cooking the Pasta
- Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
Cooking the Chicken
- In a skillet, heat some olive oil over medium heat.
- Add diced chicken breasts, season with salt, pepper, and Italian seasoning. Cook until golden and cooked through, about 6-8 minutes, then remove and set aside.
Making the Sauce
- In the same skillet, add minced garlic and sauté for about 30 seconds.
- Pour in the chicken broth and let it simmer for a few minutes.
- Add the heavy cream and simmer gently until slightly thickened.
- Stir in shredded cheddar and havarti cheeses until melted and smooth.
Combining the Dish
- Combine the pasta, chicken, and roasted veggies into the skillet and toss everything together to coat well.
- Serve warm, garnished with fresh parsley.
Notes
This dish pairs well with a green salad or crusty bread. Add extra cheese for indulgence. Store leftovers in the fridge for up to 3 days or freeze for 2 months.