Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies
A comforting creamy pasta dish featuring rich cheeses, tender chicken, and vibrant roasted vegetables, perfect for family dinners or gatherings.
Ingredients
Pasta and Protein
- 12 ounces bowtie pasta
- 2 pieces chicken breasts, diced
Vegetables
- 1 cup chopped bell peppers
- 1 cup zucchini, sliced
- 1 cup broccoli florets
Sauce and Seasoning
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Havarti cheese
Garnish
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss the bell peppers, zucchini, and broccoli with olive oil, garlic powder, onion powder, salt, and pepper.
- Spread the vegetables evenly on the prepared baking sheet and roast for about 20 minutes or until tender and slightly caramelized.
Cooking the Pasta and Chicken
- Meanwhile, cook the bowtie pasta according to the package instructions. Drain and set aside.
- In a large skillet over medium heat, add a tablespoon of olive oil and cook the diced chicken until golden brown and fully cooked, about 6-8 minutes. Season with salt and pepper.
Making the Sauce
- Reduce the heat and pour in the chicken broth and heavy cream into the skillet. Stir well to combine.
- Gradually add the shredded cheddar and Havarti cheeses, stirring until the cheese melts and the sauce becomes creamy.
Combining
- Add the cooked bowtie pasta to the skillet, mixing until well coated with the sauce.
- Fold in the roasted vegetables and adjust seasoning if necessary.
Serving
- Serve hot, garnished with fresh parsley.
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Notes
For storage, allow the pasta to cool completely before transferring it to an airtight container. You can refrigerate for up to three days or freeze for up to three months. When reheating, add a splash of milk or broth to loosen the sauce.