Creamy Cheddar & Havarti Chicken Bowtie Pasta with Roasted Veggies
A comforting pasta dish featuring bowtie pasta tossed in a creamy cheddar and havarti cheese sauce, accompanied by tender chicken and roasted vegetables.
Ingredients
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.
Roasted Vegetables
- 1 cup bell peppers, diced
- 1 cup zucchini, diced
- 1 cup broccoli florets
Cheese 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
- 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. Drain and set aside.
- In a large pan, heat the olive oil over medium heat. Add the diced chicken, garlic powder, salt, and black pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Spread the diced bell peppers, zucchini, and broccoli on a baking sheet. Drizzle with olive oil, salt, and pepper. Toss to coat and roast in the oven for about 15-20 minutes or until tender.
Cooking
- Once the chicken is cooked, lower the heat and pour in the heavy cream and chicken broth. Stir well to combine.
- Gradually add in the cheddar and havarti cheeses, stirring until fully melted and the sauce is smooth.
- Mix in the cooked bowtie pasta, ensuring it is well-coated with the cheese sauce.
- Once the roasted veggies are ready, gently fold them into the pasta mixture.
Serving
- Serve warm, garnished with fresh parsley.
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Notes
For variations, consider substituting with more roasted vegetables or using different pasta shapes. The dish can be made vegetarian by omitting chicken.