Introduction

This Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies combines tender chicken, perfectly cooked bowtie pasta, and vibrant roasted vegetables in a luscious cheese sauce. It’s a comforting dish that’s easy to make and sure to please the whole family.

A white plate filled with cooked bow-tie pasta covered in a creamy beige sauce, topped with browned, tender chicken pieces scattered evenly across the dish. Bright orange carrot slices and vibrant green broccoli florets are mixed throughout, adding pops of color. Small green herb leaves are sprinkled on top for garnish, contrasting with the smooth sauce and textured vegetables. The white marbled surface beneath the plate adds a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz Bowtie Pasta
1 lb Boneless, Skinless Chicken Breasts
4 cups Chicken Broth
2 cups Broccoli Florets
2 cups Carrots
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

Instructions

Step 1: Preheat the oven to 425°F (220°C) to prepare for roasting the vegetables.
Step 2: 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 brown.
Step 3: 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.
Step 4: Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat, then cook the chicken for 6-7 minutes until golden brown and cooked through. Remove from the skillet and set aside.
Step 5: Reduce the skillet heat to medium and sauté minced garlic for 1 minute until fragrant. Pour in the heavy cream, then gradually whisk in the shredded cheddar and Havarti cheeses until smooth. If the sauce is too thick, loosen it with reserved pasta water to reach your desired consistency.
Step 6: Add the cooked pasta, roasted vegetables, and sliced chicken back into the skillet. Gently toss everything to coat well with the creamy cheese sauce. Taste and adjust seasoning if needed.
Step 7: Serve the pasta immediately in bowls or plates. Garnish with fresh parsley and an extra sprinkle of shredded cheddar cheese, if desired.

Tips & Variations

For a lighter sauce, substitute heavy cream with half-and-half or a mixture of Greek yogurt and milk.
Try swapping Havarti cheese with Gouda or Fontina for a different creamy flavor profile.
Use vegetable oil instead of olive oil for a milder taste when roasting and sautéing.
Fresh broccoli provides a better texture than frozen, but frozen can be used in a pinch—just adjust roasting time accordingly.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to revive the creamy sauce without it drying out.

How to Serve

A white plate holds a creamy pasta dish with three clear layers: the bottom layer is light beige bowtie pasta coated with a smooth, glossy cream sauce; the middle layer has bright orange carrot slices and vibrant green broccoli florets scattered around; the top layer features several pieces of golden-brown grilled chicken with charred spots, giving a crispy texture. Small black pepper specks are sprinkled over the entire dish. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like penne or rotini work well to hold the cheese sauce if you don’t have bowtie pasta on hand.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Cooking for 6-7 minutes per side over medium-high heat usually achieves this.