Can I make this Creamy Cheddar and Havarti Chicken Bowtie Pasta ahead of time?

Yes! It reheats well. Just add a splash of broth, milk, or a little water when warming it up so the sauce gets creamy again.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat gently on the stove or in the microwave.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs stay super juicy and add a slightly richer flavor.

What if I want it lighter than heavy cream?

You can use half-and-half. If using Greek yogurt + milk, keep heat low and whisk constantly to avoid curdling.

Can I swap the veggies?

Yes. Roasted bell peppers, zucchini, mushrooms, or cauliflower all work. Use what you have—this recipe is very “open fridge, make magic.”

Cheddar and Havarti Chicken Bowtie Pasta: Irresistible 30-Minute Win

Description

Creamy, cozy Cheddar and Havarti Chicken Bowtie Pasta made with tender chicken, roasted broccoli and carrots, and a rich, cheesy sauce—perfect for busy weeknights.

Ingredients

Scale

Pasta & Chicken

12 oz bowtie pasta
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
4 cups chicken broth
Salt and black pepper, to taste
1 tsp Italian seasoning

Roasted Vegetables

2 cups broccoli florets
2 cups carrots, sliced
2 tbsp olive oil

Cheese Sauce

1 cup heavy cream
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
3 cloves garlic, minced

Garnish (optional)

Fresh parsley, chopped

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Instructions

Preheat oven to 425°F (220°C).
Toss broccoli and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and lightly golden.
Meanwhile, bring chicken broth to a boil. Add bowtie pasta and cook until al dente, about 10–12 minutes. Reserve 1 cup pasta water, then drain.
Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6–7 minutes until golden and cooked through. Remove and set aside.
Lower heat to medium. Add garlic to the skillet and sauté for 1 minute. Pour in heavy cream and slowly stir in cheddar and Havarti until smooth.
Add reserved pasta water as needed to loosen the sauce.
Return pasta, chicken, and roasted vegetables to the skillet. Toss gently until everything is well coated.
Taste and adjust seasoning. Garnish with parsley and serve warm.

Notes

Freshly shredded cheese melts best and gives the creamiest sauce.

Add a splash of pasta water when reheating leftovers to revive the sauce.

Half-and-half can replace heavy cream for a lighter version.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 620 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 34 g
Saturated Fat: 18 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 135 mg