Description
A velvety, cheesy pasta dish with tender chicken and roasted vegetables, ready in 30 minutes. The blend of sharp cheddar and buttery Havarti creates a golden sauce for bowtie pasta, perfect for weeknight comfort.
Ingredients
1 lb (450g) farfalle (bowtie) pasta
1.5 lbs (680g) boneless, skinless chicken breasts, cubed
2 tbsp olive oil
3 garlic cloves, minced
1 small zucchini, diced
1 red bell pepper, diced
1 cup frozen peas and carrots
2 tbsp butter
2 cups whole milk
1 cup shredded sharp cheddar cheese
1 cup shredded Havarti cheese
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp Italian seasoning
Instructions
Preheat oven to 400°F (200°C). Toss zucchini, bell pepper, 1 tbsp olive oil, and 1/4 tsp salt on a baking sheet; roast 15 minutes
Cook pasta al dente in salted water while roasting (see timing note)
Heat remaining oil in a pan, cook chicken until browned. Push aside, cook garlic 30 seconds
Stir in chicken, veggies, and milk. Bring to simmer
Blend in cheeses until melted. Season with salt, pepper, and Italian seasoning
Combine with drained pasta
Notes
Pasta timing: Boil 7-8 minutes
Add frozen veggies during last 2 minutes of boiling
Use non-dairy milk for vegan adaptation
Add 1 tbsp flour to thicken sauce (adjust liquid accordingly)
Serve with garlic bread and steamed broccoli
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop/Oven
- Cuisine: American