Cheddar Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots

The Chicken Bowtie Pasta Recipe I Keep Coming Back To

This chicken bowtie pasta recipe came out of one of those weeknights where I needed something real on the table and had exactly the right things in the fridge. Havarti was leftover from a cheese board. There was cheddar, cream, broccoli, carrots. Thirty-five minutes of cooking later, my daughters were scraping the skillet.

The Havarti is what makes this one worth writing down. It melts into the sauce in a way that sharp cheddar alone doesn’t, giving it a buttery, slightly tangy creaminess that’s hard to place but impossible to ignore.

Here’s the thing — roasting the vegetables separately is the move. It takes a few extra minutes but the caramelization you get from a 425°F oven is completely different from what you’d get tossing raw broccoli into a sauce. Dad always said the extra step usually earns its place, and this one does. If you like hearty pasta-and-protein dinners on rotation, take a look at our Creamy Mushroom and Ground Beef Casserole too — same comfort energy, different direction.

Why You’ll Love This Chicken Bowtie Pasta Recipe

The dual-cheese sauce is the real draw. Cheddar brings sharpness, Havarti brings creaminess, and together they make a sauce that coats every fold of the pasta and clings to the chicken.

Bowtie pasta is the right shape here. The folds and ridges trap the sauce in a way flat pasta just doesn’t.

Roasted broccoli and carrots pull double duty — they add color, texture, and a slight sweetness from the caramelization that balances the richness of the cheese sauce.

It’s a complete dinner in one skillet (plus the roasting pan). Protein, vegetables, pasta, all in one dish.

Leftovers reheat well with a small splash of milk or broth, which makes this one of my favorite Sunday meal prep options.

Ingredients for Cheddar Havarti Chicken Bowtie Pasta

I find that this recipe is only as good as the cheese you put into it. I shred both the cheddar and the Havarti by hand from block form. Pre-shredded cheese has an anti-caking coating that breaks the sauce instead of enriching it — you end up with a gritty, separated mess instead of something smooth and glossy. The extra two minutes of grating is worth every second.

Here’s what you’ll need:

• 12 ounces bowtie pasta (farfalle)
• 2 boneless, skinless chicken breasts, diced
• 2 cups broccoli florets
• 2 large carrots, sliced
• 2 tablespoons olive oil, divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Havarti cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 2 tablespoons butter
• Fresh parsley, chopped (optional garnish)

Havarti is increasingly easy to find at most grocery stores — look for it near the specialty cheese section. If you can’t track it down, Gouda or Monterey Jack are the closest substitutes in terms of melt and flavor profile.

I use heavy cream here, not half-and-half. The sauce needs the fat content to stay stable over heat. Lower-fat creams tend to break or turn grainy when the cheese goes in.

How to Make Cheddar Havarti Chicken Bowtie Pasta

The key to pulling this off without stress is running two things at once — the vegetables roasting and the pasta cooking happen simultaneously while you get the chicken and sauce ready in the skillet. It all lands at roughly the same time if you start in order.

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss the broccoli florets and sliced carrots with 1 tablespoon olive oil, salt, pepper, and a pinch of garlic powder.
3. Spread the vegetables evenly on the baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Don’t crowd them — space means roasting, not steaming.
4. While the vegetables roast, cook the bowtie pasta according to package directions until al dente. Drain and reserve 1/2 cup of pasta water before discarding the rest.
5. Season the diced chicken with garlic powder, onion powder, salt, and black pepper.
6. Heat the remaining tablespoon of olive oil in a large skillet over medium heat.
7. Cook the chicken for 6-8 minutes until browned and fully cooked through. Remove and set aside.

Pro tip: Don’t move the chicken around too much in the first 3-4 minutes. Let it develop color on one side before flipping. That browning adds flavor to the whole skillet.

8. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
9. Pour in the chicken broth and heavy cream, stirring well to combine.
10. Reduce heat to low and gradually stir in the cheddar and Havarti cheeses until fully melted and smooth.

Pro tip: Add the cheese in small handfuls, stirring constantly between each addition. Dumping it all in at once can cause the sauce to seize up before it has a chance to melt properly.

11. Add the cooked pasta and chicken back into the skillet and toss to coat evenly in the cheese sauce.
12. Stir in a small amount of the reserved pasta water if needed to loosen the sauce to your liking.
13. Fold in the roasted broccoli and carrots gently so they keep their shape.
14. Cook for 1-2 more minutes until everything is heated through.
15. Garnish with chopped parsley if desired and serve warm.

Common mistake to avoid: Don’t skip the reserved pasta water. The starch in it helps bind the sauce to the pasta and smooths out any tightness in the sauce without watering it down.

What to Serve with Chicken Bowtie Pasta

The dish is filling on its own, but a few simple sides round it out nicely without competing with the cheese sauce.

Garlic bread is the natural pairing. Something with a crust that can handle being dragged through the sauce left on the plate.

A crisp green salad with a sharp vinaigrette — something lemony or red wine-based — cuts through the richness and refreshes the palate between bites.

Roasted asparagus works well if you want more vegetables alongside. It takes about the same oven time as the broccoli and carrots, so you can roast both on separate pans at the same temperature.

A simple tomato and cucumber salad with olive oil and flaky salt is another low-effort, high-return option that pairs well with the cheesy sauce.

If you’re hosting and want a second dish on the table, our Best Sheet Pan Chicken and Potatoes fits the same casual dinner vibe without duplicating any flavors.

Sparkling water with lemon or a cold glass of iced tea keeps things light alongside such a rich main.

Pro Tips and Variations

Shred your own cheese. I’ve said it before and I’ll keep saying it. Block cheddar and block Havarti, grated at home. The sauce quality depends on it.

Reserve more pasta water than you think you need. I always save a full cup even though the recipe only calls for half. It’s easy to pour off the extra but impossible to get it back once the pot is drained.

Use chicken thighs if you prefer. They stay juicier than breasts and have a little more flavor. Dice them the same size and cook time stays roughly the same.

Make it spicier. A pinch of crushed red pepper flakes added with the garlic is all it takes. Emily always goes this route when she makes it for herself.

Swap the vegetables. Roasted cauliflower, zucchini, or even cherry tomatoes work well in place of or alongside the broccoli and carrots. Roast them the same way.

Add a crispy topping. If you want some texture contrast, transfer the finished pasta to a baking dish, sprinkle with breadcrumbs and a little extra cheddar, and broil for 3-4 minutes. My daughters love this version.

For another skillet dinner with a rich, cheesy sauce that comes together just as quickly, our Keto Cheesy Hamburger and Broccoli Skillet is worth keeping in your back pocket.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so it thickens up overnight — that’s normal.

To reheat on the stovetop, add a splash of milk or chicken broth and warm over low heat, stirring gently. This is the best method for keeping the sauce creamy.

To reheat in the microwave, add a small splash of milk, cover loosely, and heat in 90-second intervals, stirring between each. Don’t overheat — the sauce can separate if it gets too hot too fast.

This recipe holds up well for meal prep. Portion it into containers with a little extra broth poured over the top to keep things from drying out.

Common Questions

Can I use a different pasta shape?
Yes. Penne, rotini, or rigatoni all work well. You want a shape with texture that holds onto the sauce. Thin pasta like spaghetti or angel hair won’t give you the same result.

Can I make this ahead of time?
You can cook all the components ahead — roast the vegetables, cook the chicken, make the sauce, and boil the pasta — and store them separately. Combine and reheat everything together in the skillet with a splash of broth right before serving. The sauce comes back together quickly.

Why is my cheese sauce grainy?
This usually happens when the heat is too high or the cheese goes in too fast. Keep the heat on low when adding cheese and add it gradually, stirring constantly. If the sauce does break, a small splash of cream and gentle stirring over low heat usually brings it back.

Can I use half-and-half instead of heavy cream?
I don’t recommend it for this recipe. Half-and-half doesn’t have enough fat to keep the sauce stable when the cheese is added, and it tends to turn grainy. Heavy cream is the right call here.

Can I freeze this pasta?
Cream-based pasta sauces generally don’t freeze well — the dairy tends to separate when thawed. This one is best eaten fresh or refrigerated for the 4-day window.

Worth Every Minute

Real talk: this chicken bowtie pasta recipe takes a little more effort than a dump-and-stir dinner. Roasting the vegetables, searing the chicken, building the sauce — they’re all short steps, but they add up to something that tastes like you actually cooked.

That’s what Emily and I love about it. It’s the kind of dinner that feels like a treat on a Tuesday without requiring any special planning.

If you’re after more quick, satisfying chicken dinners the whole table will eat without complaint, our Creamy Garlic Tuscan Chicken is another one that never lasts long in this house.