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.
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)
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.
Notes
- Swap bowtie pasta with penne or rotini if desired.
- Marinate chicken in lemon juice and herbs for added flavor.
- Mozzarella or Gouda can substitute Havarti in a pinch.
- Make it vegetarian by skipping chicken and adding more veggies.
- Red pepper flakes add a spicy kick if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 5g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg
