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 oven to 425°F (220°C). Toss broccoli and carrots with olive oil, salt, and roast until caramelized, about 18–22 minutes.
- Season chicken with salt, pepper, and half the Italian seasoning. Sear in a skillet with olive oil until golden, 4–6 minutes per side. Remove and let rest.
- Sauté minced garlic in the same skillet until fragrant, then add chicken broth and simmer to deglaze.
- Stir in heavy cream and remaining Italian seasoning, then whisk in shredded cheddar and havarti until smooth.
- Cook bowtie pasta until al dente, reserving a cup of pasta water. Drain and add to the sauce along with roasted veggies and sliced chicken, folding gently to coat.
- Use reserved pasta water to adjust sauce consistency. Top with fresh parsley and serve immediately.
Notes
For a lighter version, consider using half-and-half or a mix of Greek yogurt and milk. Leftovers reheat well.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg