Description
A comforting and creamy pasta dish combined with roasted veggies, perfect for dinner parties or family gatherings.
Ingredients
Scale
- 12 oz Bowtie Pasta
- 1 lb Boneless, Skinless Chicken Breasts
- 4 cups Chicken Broth
- 2 cups Broccoli Florets
- 2 cups Carrots
- Olive Oil
- 1 cup Heavy Cream
- 1 cup Shredded Sharp Cheddar Cheese
- 1 cup Shredded Havarti Cheese
- 1 tsp Italian Seasoning
- 3 cloves Garlic
- Salt & Freshly Ground Black Pepper
- Fresh Parsley
Instructions
- Preheat your oven to 425°F (220°C).
- Toss broccoli and carrots in olive oil, salt, and pepper, then roast for about 20 minutes until tender and caramelized.
- While the veggies roast, boil salted water and cook the bowtie pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté diced chicken with salt, pepper, and garlic until golden and cooked through.
- Reduce heat, then stir in chicken broth, heavy cream, Italian seasoning, and both cheeses until melted and creamy.
- Combine the cooked pasta and roasted veggies in the skillet, mixing well to coat in the sauce.
- Garnish with fresh parsley before serving.
Notes
For optimal flavor, season each component and avoid overcrowding the baking sheet for roasting.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking & Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg