Description
A comforting and sophisticated dish featuring tender bowtie pasta in a creamy cheese sauce, topped with roasted vegetables and succulent chicken.
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 the broccoli and carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
- Cook the bowtie pasta in boiling chicken broth according to package instructions.
- In a skillet, heat olive oil over medium heat, season chicken breasts, and cook for 6-7 minutes per side until golden brown. Remove and let rest before slicing.
- Add minced garlic to the skillet and sauté until fragrant. Pour in heavy cream, bring to a simmer, and stir in cheddar and Havarti cheeses until melted.
- Combine cooked pasta with cheese sauce, mix in roasted veggies and sliced chicken, and garnish with fresh parsley.
Notes
For best results, shred your cheese fresh from the block and avoid overcooking the pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg