Name: Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz bowtie pasta (farfalle); 2 cups cooked boneless, skinless chicken breast or thighs, cubed; 1 cup Havarti cheese, shredded; 1 cup sharp cheddar cheese, shredded; 1 cup whole milk or heavy cream; 2 cloves garlic, minced; 2 tbsp butter; 2 tbsp olive oil; 2 cups fresh broccoli florets; 2 carrots, peeled and sliced; Salt and black pepper, to taste; 1/2 tsp paprika (optional)

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This Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots is a cozy, cheesy, and satisfying meal that brings together creamy pasta, tender chicken, and perfectly roasted vegetables. It’s an all-in-one dinner that’s both comforting and packed with flavor.

Why You’ll Love This Recipe

I love how this dish strikes a perfect balance between rich and healthy. The creamy Cheddar and Havarti cheese sauce gives the pasta a velvety texture, while roasted broccoli and carrots add a naturally sweet and earthy depth. It’s a complete meal with protein, carbs, and veggies in one bowl. Plus, it’s great for feeding the family or meal prepping for the week.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bowtie pasta (farfalle)
Boneless, skinless chicken breast or thighs, cooked and cubed
Havarti cheese, shredded
Sharp cheddar cheese, shredded
Whole milk or heavy cream
Garlic, minced
Butter
Olive oil
Fresh broccoli florets
Carrots, peeled and sliced
Salt and black pepper
Paprika (optional for extra flavor)

directions

I start by preheating the oven to 425°F (220°C).
On a baking sheet, I toss the broccoli and carrots with olive oil, salt, and pepper. Then I roast them for about 20-25 minutes until they’re tender and slightly caramelized.
While the vegetables roast, I cook the bowtie pasta according to the package instructions until al dente. Then I drain and set it aside.
In a large skillet, I melt butter and sauté garlic until fragrant.
I pour in the milk or cream and bring it to a gentle simmer before adding the shredded cheddar and Havarti cheese. I stir until the sauce is smooth and creamy.
I add the cooked chicken to the cheese sauce and stir to coat.
I toss in the cooked pasta and mix until everything is evenly combined.
Finally, I gently fold in the roasted broccoli and carrots, adjust seasoning with salt, pepper, and a touch of paprika if desired.

Servings and timing

This recipe makes about 4 hearty servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes swap the bowtie pasta for penne or rotini.
For extra flavor, I marinate the chicken in lemon juice and herbs before cooking.
I’ve used a mix of cheeses like mozzarella or gouda when I’m low on Havarti.
To make it vegetarian, I skip the chicken and add more roasted vegetables like bell peppers or mushrooms.
I also love adding red pepper flakes for a spicy kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently in a skillet with a splash of milk to bring back the creaminess, or microwave it in intervals, stirring between each one. The roasted vegetables keep their flavor well, even after reheating.

FAQs

What can I use instead of Havarti cheese?

I sometimes use mozzarella, Monterey Jack, or Fontina as alternatives. They melt well and keep that creamy texture.

Can I use frozen vegetables instead of fresh?

Yes, I’ve used frozen broccoli and carrots in a pinch. I just make sure to roast them longer to get that caramelized finish.

Is it okay to use rotisserie chicken?

Absolutely. When I’m short on time, I shred rotisserie chicken and toss it right into the cheese sauce.

Can I make this dish ahead of time?

Yes. I’ve prepped the sauce and pasta the day before, then reheated and added fresh roasted vegetables before serving.

What’s the best way to shred Havarti?

I chill the Havarti slightly in the freezer for 10–15 minutes—it makes shredding easier since it’s a softer cheese.

Conclusion

Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots is one of those recipes I keep coming back to. It’s warm, filling, and incredibly easy to adapt based on what’s in my fridge. The combination of creamy cheese, savory chicken, and sweet roasted veggies makes it a comfort food favorite in my kitchen.

Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Stovetop and Roasting
Cuisine: American
Diet: Halal

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Description

This Cheddar & Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots is a cozy, cheesy, and satisfying all-in-one dinner featuring creamy pasta, tender chicken, and perfectly roasted vegetables.

Instructions

Preheat the oven to 425°F (220°C).
Toss broccoli and carrots with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
Cook bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt butter and sauté garlic until fragrant.
Pour in milk or cream and bring to a gentle simmer. Add shredded cheddar and Havarti cheese, stirring until smooth and creamy.
Add the cooked chicken to the cheese sauce and stir to coat.
Add the cooked pasta and mix until evenly combined.
Fold in roasted broccoli and carrots. Adjust seasoning with salt, pepper, and paprika if desired.