Description
A comforting bowl of bowtie pasta with creamy cheddar and Havarti cheese, paired with savory chicken and roasted vegetables.
Ingredients
Scale
- 12 oz Bowtie Pasta
- 1 lb Boneless, Skinless Chicken Breasts
- 4 cups Chicken Broth
- 2 cups Broccoli Florets
- 2 cups Carrots, cut into bite-sized pieces
- 2 tbsp Olive Oil
- 1 cup Heavy Cream
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Havarti Cheese
- 1 tsp Italian Seasoning
- 3 cloves Garlic, minced
- Salt to taste
- Freshly Ground Black Pepper to taste
- Fresh Parsley, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli and carrots in olive oil, salt, and pepper; roast on a baking sheet for 20-25 minutes.
- Boil salted water in a large pot, add bowtie pasta, and cook until al dente (8-10 minutes). Reserve 1 cup of pasta water, then drain.
- In a skillet, heat olive oil over medium-high heat; season chicken with salt and pepper, cook until golden brown and cooked through (6-7 minutes on each side). Let rest and slice.
- In the same skillet, sauté minced garlic for 1 minute, then add chicken broth and simmer. Add heavy cream, cheddar, and Havarti; stir until melted and thickened.
- Combine pasta, sliced chicken, and roasted veggies in the sauce, and season with Italian seasoning, salt, and pepper.
- Garnish with fresh parsley and serve warm.
Notes
For a lighter meal, consider air frying the chicken or substituting with shrimp or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg
Keywords: pasta, creamy, chicken, comfort food, weeknight dinner