Description
A creamy, cheesy pasta dish with tender chicken, roasted vegetables, and a perfect blend of Cheddar and Havarti. Comforting and family-friendly!
Ingredients
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2 tbsp olive oil, divided
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1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
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2 cups broccoli florets
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1 ½ cups carrots, thinly sliced
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12 oz bowtie (farfalle) pasta
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2 cloves garlic, minced
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1 cup shredded sharp Cheddar cheese
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1 cup shredded Havarti cheese
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½ cup reserved pasta water (as needed)
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Salt and black pepper, to taste
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1 tsp garlic powder
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Fresh herbs or extra cheese, for garnish (optional)
Instructions
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Preheat oven to 400°F (200°C). Toss broccoli and carrots with 1 tbsp olive oil, salt, and pepper. Roast on a baking sheet for 18–20 minutes until tender and slightly caramelized.
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Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain and set aside.
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Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and cook 5–7 minutes until golden and cooked through. Transfer to a plate.
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In the same skillet, reduce heat to medium. Add garlic and cook 30 seconds. Stir in Cheddar and Havarti cheeses with a splash of pasta water, stirring until smooth and creamy.
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Add pasta, roasted vegetables, and chicken to the skillet. Toss to coat, adding more pasta water as needed for a silky sauce. Season to taste.
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Serve hot, garnished with extra cheese or herbs if desired.
Notes
Leftovers keep well in the fridge for up to 3 days. Reheat gently with a splash of milk or water to maintain creaminess. Pairs beautifully with a fresh salad or garlic bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American