Description
This Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies is a comforting and flavorful dish perfect for a hearty meal. Tender diced chicken is cooked with garlic and seasoning, then smothered in a rich, creamy cheese sauce made with sharp cheddar and smooth havarti. Combined with perfectly roasted bell peppers, zucchini, and broccoli, and tossed with al dente bowtie pasta, this recipe offers a delicious balance of creamy, savory, and fresh roasted vegetable flavors.
Ingredients
Scale
Pasta and Chicken
- 8 ounces bowtie pasta (Cook according to package instructions.)
- 1 tablespoon olive oil (For cooking the chicken.)
- 2 pieces boneless, skinless chicken breasts, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt (Adjust to taste.)
- 1/2 teaspoon black pepper (Adjust to taste.)
Vegetables
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup broccoli florets
Sauce
- 1 cup heavy cream
- 1 cup cheddar cheese, shredded (Freshly shredded is preferred.)
- 1 cup havarti cheese, shredded (Freshly shredded is preferred.)
- 1/2 cup chicken broth
Garnish
- 1 tablespoon fresh parsley, chopped (For garnish.)
Instructions
- Preparation: Preheat your oven to 400°F (200°C). Cook the bowtie pasta according to package instructions until al dente, then drain and set aside.
- Cook Chicken: In a large pan, heat the olive oil over medium heat. Add the diced chicken, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, approximately 5-7 minutes.
- Roast Vegetables: Spread the diced bell peppers, zucchini, and broccoli florets on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly. Roast in the preheated oven for 15-20 minutes or until the vegetables are tender and slightly caramelized.
- Make Cheese Sauce: Once the chicken is cooked, reduce the heat to low. Pour in the heavy cream and chicken broth, stirring well to combine and warm the mixture without boiling.
- Add Cheeses: Gradually add the shredded cheddar and havarti cheeses to the pan, stirring continuously until the cheese is fully melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked bowtie pasta to the cheese sauce, gently stirring to ensure the pasta is well-coated with the sauce.
- Add Roasted Veggies: When the roasted vegetables are ready, gently fold them into the pasta and cheese mixture to combine all the flavors.
- Serve: Serve the creamy chicken and pasta warm, garnished with freshly chopped parsley for a pop of color and freshness.
Notes
- For best flavor, shred the cheddar and havarti cheeses fresh before using.
- Adjust seasoning with salt and pepper according to your taste preference.
- Chicken broth can be substituted with vegetable broth if preferred.
- Ensure the pasta is cooked al dente to prevent it from becoming mushy when mixed with the sauce.
- Feel free to swap the veggies for any other favorite vegetables, like mushrooms or asparagus.
