Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies
A delightful and creamy dish featuring bowtie pasta, tender chicken, and roasted vegetables, perfect for family gatherings or weeknight dinners.
Ingredients
Pasta and Chicken
- 12 oz Bowtie Pasta
- 1 lb Boneless, Skinless Chicken Breasts
- 4 cups Chicken Broth
Vegetables
- 2 cups Broccoli Florets Chopped into bite-sized pieces
- 2 cups Carrots Chopped into bite-sized pieces
Sauce and Seasoning
- 1 cup Heavy Cream
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Havarti Cheese
- 1 tsp Italian Seasoning
- 3 cloves Garlic Minced
- Salt & Freshly Ground Black Pepper To taste
- Olive Oil For roasting vegetables and sautéing
Garnish
- Fresh Parsley For garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Chop broccoli and carrots into bite-sized pieces, toss with olive oil, salt, and pepper, then roast for 15 minutes.
Cooking
- In a large pot, boil the chicken broth and add bowtie pasta. Cook according to package instructions, then drain.
- In a skillet, sauté minced garlic in olive oil, add chicken, and cook until golden brown.
- Reduce heat and stir in heavy cream, cheddar, and Havarti cheese. Mix well until melted and creamy.
- Add roasted veggies and cooked pasta to the skillet, stirring together.
- Add Italian seasoning and season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For extra flavor, consider adding a pinch of red pepper flakes or a dash of lemon juice. Customize with favorite veggies or use gluten-free pasta if desired.