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Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies Recipe

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★★★★★

4.8 from 104 reviews

This Creamy Cheddar & Havarti Chicken Bowtie Pasta features tender roasted vegetables, perfectly cooked chicken breasts, and bowtie pasta enveloped in a luscious creamy cheese sauce made from sharp cheddar and smooth Havarti cheeses. Roasting the broccoli and carrots adds depth and sweetness, while the rich sauce infused with garlic and Italian seasoning brings all the flavors together for a hearty, comforting meal perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Pasta & Vegetables

  • 12 oz Bowtie Pasta
  • 2 cups Broccoli Florets
  • 2 cups Carrots, sliced
  • Olive Oil (for roasting and sautéing)
  • Salt & Freshly Ground Black Pepper (to taste)

Chicken

  • 1 lb Boneless, Skinless Chicken Breasts
  • Salt & Freshly Ground Black Pepper (to season)
  • 1 tsp Italian Seasoning
  • Olive Oil (for cooking)

Cheese Sauce

  • 4 cups Chicken Broth (for cooking pasta)
  • 1 cup Heavy Cream
  • 3 cloves Garlic, minced
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 cup Shredded Havarti Cheese

Garnish

  • Fresh Parsley, chopped
  • Additional shredded sharp cheddar cheese (optional)

Instructions

  1. Preparation: Preheat your oven to 425°F (220°C). Prepare broccoli florets and sliced carrots for roasting.
  2. Roast the Vegetables: Toss the broccoli and carrots in olive oil, season with salt and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until tender and golden brown, stirring halfway through for even cooking.
  3. Cook the Pasta: Bring 4 cups of chicken broth to a boil in a large pot. Add the bowtie pasta and cook until al dente, approximately 10-12 minutes. Reserve 1 cup of the pasta water before draining the pasta and set aside.
  4. Cook the Chicken: Season the chicken breasts evenly with salt, black pepper, and Italian seasoning. Heat olive oil in a skillet over medium-high heat, then cook the chicken for 6-7 minutes per side or until golden brown and cooked through. Remove from skillet and set aside.
  5. Build the Cheese Sauce: Reduce the skillet heat to medium and add minced garlic, sautéing for about 1 minute until fragrant. Pour in heavy cream and gradually whisk in the shredded cheddar and Havarti cheeses until the sauce is smooth and creamy. Thin out the sauce as needed with reserved pasta water to achieve a dreamy consistency.
  6. Combine Ingredients: Add the drained pasta, roasted vegetables, and cooked chicken back into the skillet. Gently toss everything together until each piece is thoroughly coated in the creamy cheese sauce. Taste and adjust seasoning if necessary.
  7. Serve and Garnish: Transfer the creamy chicken bowtie pasta to serving bowls or plates. Garnish with freshly chopped parsley and, if desired, an extra sprinkle of shredded sharp cheddar cheese. Serve immediately while warm and creamy.

Notes

  • You can substitute half-and-half or a mixture of Greek yogurt and milk for the heavy cream to reduce richness and calories.
  • Freshly shredded cheeses melt better and create a smoother sauce compared to pre-shredded varieties.
  • If you want a different flavor profile, experiment with Gouda or Fontina cheeses instead of Havarti.
  • Reserve some pasta water before draining to adjust the sauce’s consistency perfectly.
  • Make sure not to overcook the pasta—al dente texture helps hold the sauce well.
  • Roasting the vegetables at high heat brings out their natural sweetness and adds a nice texture contrast.

Keywords: Cheddar cheese, Havarti cheese, Chicken Bowtie Pasta, Roasted Vegetables, Creamy pasta sauce, One skillet pasta, Comfort food, Weeknight dinner

Find it online: https://annakocht.com/creamy-cheddar-and-havarti-chicken-bowtie-pasta-with-roasted-veggies-recipe/