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Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots

Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies

This Cheddar & Havarti Chicken Bowtie Pasta combines creamy textures with roasted veggies for a delightful family meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: PASTA
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 2 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 cups Broccoli Florets Substitute with cauliflower if preferred.
  • 2 medium Carrots Zucchini can be a flavorful alternative.
For the Pasta
  • 8 ounces Bowtie (Farfalle) Pasta Penna or rotini are good replacements.
  • 4 cups Chicken Broth Substitute with vegetable broth for vegetarian option.
For the Cheese Sauce
  • 1 cup Heavy Cream Mix Greek yogurt with milk for a lighter version.
  • 1 cup Shredded Sharp Cheddar Cheese Gouda or Fontina are good substitutes.
  • 1 cup Shredded Havarti Cheese Cream cheese can provide a different texture.
For Flavoring
  • 1 tablespoon Italian Seasoning Use a mix of oregano, basil, and thyme as a substitute.
  • 3 cloves Garlic Fresh garlic is recommended.
  • to taste Salt
  • to taste Pepper
  • 2 tablespoons Fresh Parsley Basil or chives can also be used.

Equipment

  • Baking Sheet
  • Large Pot
  • Skillet
  • Mixing Bowl

Method
 

Method
  1. Preheat your oven to 425°F (220°C).
  2. Toss broccoli florets and carrot sticks with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 15–20 minutes until tender and golden brown.
  3. In a large pot, bring the chicken broth to a boil. Add the bowtie pasta and cook until al dente, roughly 10–12 minutes, reserving 1 cup of pasta water before draining.
  4. Heat remaining olive oil in a skillet over medium heat. Season chicken breasts and cook until golden on each side, about 6–7 minutes. Remove and let rest.
  5. Reduce heat to low in the skillet, sauté garlic until fragrant, about 1 minute. Pour in heavy cream and whisk in cheddar and Havarti cheese until smooth.
  6. Return cooked pasta, roasted vegetables, and chicken to the cheese sauce, tossing to coat evenly and adjust seasoning if needed.
  7. Serve warm, garnished with fresh parsley and extra cheese.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 400mgIron: 3mg

Notes

Freshly shredded cheese melts better than pre-shredded. Allow vegetables to caramelize for richer flavors.

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