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Cheddar Havarti Chicken Bowtie Pasta with Roasted Broccoli & Carrots

A creamy cheddar Havarti cheese sauce tossed with seared chicken, bowtie pasta, and caramelized roasted broccoli and carrots — a satisfying skillet dinner ready in 55 minutes.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz bowtie pasta (farfalle)
  • 2 boneless skinless chicken breasts diced
  • 2 cup broccoli florets
  • 2 large carrots sliced
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and black pepper to taste
  • 1 cup shredded cheddar cheese freshly shredded from block
  • 1 cup shredded Havarti cheese freshly shredded from block
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 3 cloves garlic minced
  • 2 tbsp butter
  • fresh parsley chopped, optional garnish

Equipment

  • large skillet
  • baking sheet
  • large pot

Method
 

  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.
  4. Meanwhile, cook the bowtie pasta according to package directions until al dente. Drain and reserve 1/2 cup of pasta water.
  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. Cook the chicken for 6-8 minutes until browned and fully cooked. Remove and set aside.
  7. In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
  8. Pour in the chicken broth and heavy cream, stirring well to combine.
  9. Reduce heat to low and gradually stir in the cheddar and Havarti cheeses in small handfuls, stirring constantly, until fully melted and smooth.
  10. Add the cooked pasta and chicken back into the skillet and toss to coat evenly in the cheese sauce.
  11. Stir in a small amount of reserved pasta water if needed to loosen the sauce.
  12. Fold in the roasted broccoli and carrots gently.
  13. Cook for 1-2 more minutes until everything is heated through.
  14. Garnish with chopped parsley if desired and serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or microwave with a splash of milk or chicken broth to restore creaminess. Do not freeze — cream-based sauces separate when thawed. Cheese tips: Always shred cheese from the block for a smooth sauce. Pre-shredded cheese has an anti-caking coating that causes graininess. Add cheese gradually over low heat, stirring constantly. Substitutions: Chicken thighs can replace chicken breasts. Gouda or Monterey Jack can replace Havarti. Roasted cauliflower or zucchini can replace or supplement the broccoli and carrots. Make-ahead: All components can be cooked separately and stored. Combine and reheat in the skillet with a splash of broth before serving. Optional: Top with breadcrumbs and extra cheddar and broil 3-4 minutes for a crispy finish. Add crushed red pepper flakes for heat.