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Top-down view of Creamy Chicken Bowtie Pasta showing the glossy pale orange sauce and fresh parsley garnish.

Creamy Chicken Bowtie Pasta with Roasted Broccoli and Havarti Sauce

A luxurious Creamy Chicken Bowtie Pasta featuring seared chicken, charred broccoli, and roasted peppers tossed in a glossy, thick cheddar and havarti cheese sauce. Perfect for a visually stunning and comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Recipe Ingredients
  • 1 lb (454g) Bowtie (Farfalle) Pasta Cooked al dente
  • 1.5 lbs (680g) Chicken Breast Cut into 1-inch chunks
  • 2 cups (150g) Broccoli Florets Roasted until charred
  • 1 large (150g) Orange Bell Pepper Sliced and roasted
  • 1 medium (110g) Red Onion Sliced and roasted
  • 1.5 cups (150g) Havarti Cheese Freshly shredded
  • 1 cup (100g) Sharp Cheddar Freshly shredded
  • 1 cup (240ml) Heavy Cream Full fat for glossiness
  • 1/2 cup (120ml) Chicken Broth For deglazing
  • 1/4 cup (15g) Fresh Parsley Finely chopped for garnish

Equipment

  • 1 Large Rimmed Baking Sheet For roasting vegetables
  • 1 Large Skillet Stainless steel or cast iron for searing
  • 1 Large Pasta Pot For boiling bowtie pasta

Method
 

Roasting and Prep
  1. Preheat oven to 425°F (220°C). Toss broccoli, peppers, and onions with olive oil. Roast for 20 minutes until broccoli is charred and onions are soft.
  2. Cook bowtie pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
Searing and Sauce
  1. In a large skillet, sear chicken chunks in olive oil over medium-high heat until golden brown. Remove and set aside.
  2. Deglaze skillet with broth. Add heavy cream and simmer. Whisk in Havarti and Cheddar until thick and glossy.
  3. Fold pasta, chicken, and roasted vegetables into the sauce. Garnish with parsley and cracked black pepper.

Notes

Use freshly grated cheese for a smoother, glossy sauce.
Ensure chicken is patted dry to achieve a deep golden-brown sear.