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Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies

Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies Delight

This Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies is a comforting, quick dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Bowtie Pasta Feel free to swap with penne or rotini.
  • 4 cups Chicken Broth Opt for vegetable broth for vegetarian option.
For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Tofu or chickpeas can be used as a substitute.
For the Roasted Veggies
  • 2 cups Broccoli Florets Fresh broccoli yields the best results.
  • 2 medium Carrots Slice thin for even roasting.
  • 2 tbsp Olive Oil Vegetable oil can be used as a substitute.
For the Sauce
  • 1 cup Heavy Cream Consider substituting half with Greek yogurt.
  • 1 cup Shredded Sharp Cheddar Cheese Freshly shredded melts better.
  • 1 cup Shredded Havarti Cheese Gouda can be a great alternative.
  • 2 cloves Garlic Minced garlic works best for flavor.
  • 1 tbsp Italian Seasoning
  • 1 tsp Salt Adjust during cooking for flavor.
  • 1 tsp Freshly Ground Black Pepper Adjust during cooking for flavor.
For Garnish
  • 1/4 cup Fresh Parsley Brightens the dish.

Equipment

  • Oven
  • Mixing bowl
  • skillet
  • large pot
  • Colander
  • baking sheet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. Toss broccoli florets and sliced carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes.
  3. In a large pot, bring chicken broth to a boil. Add bowtie pasta and cook for 10-12 minutes until al dente. Reserve 1 cup of pasta water before draining.
  4. Season chicken breasts with salt, pepper, and Italian seasoning. Sauté in a skillet over medium heat for 6-7 minutes per side until cooked through.
  5. In the same skillet, add minced garlic and sauté for 1 minute. Add heavy cream, whisk in cheeses until melted. Gradually add reserved pasta water for consistency.
  6. Combine the drained pasta, roasted vegetables, and sliced chicken with the cheese sauce. Stir gently to coat.
  7. Serve immediately, garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 80mgCalcium: 600mgIron: 2mg

Notes

For a vegetarian adaptation, use vegetable broth and substitute chicken with tofu or chickpeas.

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