Creamy Chicken Bowtie Pasta is a cozy-modern dinner built with tender chicken, farfalle, roasted broccoli, sweet red bell pepper, and a smooth cheddar-Havarti sauce. The bowtie shape catches the creamy cheese sauce in every fold, while the roasted vegetables add color and a lightly caramelized edge. Cubed chicken keeps the cooking time manageable and makes the pasta easy to serve straight from the pan. This recipe works especially well for busy evenings because the vegetables roast while the pasta boils and the sauce comes together on the stovetop. The finished dish is hearty without feeling one-note, with sharp cheddar for depth, Havarti for meltiness, and cracked black pepper to balance the richness.

Why This Creamy Chicken Bowtie Pasta Works

Each component is timed to keep the recipe practical while building a creamy, colorful pasta dinner.

• Parallel Cooking: Roast the vegetables while the pasta boils and the chicken cooks, keeping the total time around 50 minutes without crowding the stovetop.
• Balanced Texture: Farfalle holds sauce in its folds, tender chicken adds substance, and roasted broccoli brings a crisp-tender contrast throughout.
• Two-Cheese Sauce: Sharp cheddar gives savory depth, while Havarti melts smoothly for a creamy finish without relying on processed cheese.
• Colorful Vegetables: Broccoli and red bell pepper make the dish more visual and add freshness to the rich sauce overall.
• Leftover-Friendly: The pasta reheats well with a splash of milk, making extra portions useful for next-day lunches or packed meals.

Ingredients Notes

• Farfalle Pasta (1 lb / 450g): Cook the bowties just until al dente so their ruffled edges stay intact when folded into the warm cheese sauce.
• Chicken Breast (1.5 lbs / 680g): Cut the chicken into even 1-inch cubes for consistent browning and faster cooking without dry edges.
• Broccoli Florets (3 cups / 250g): Keep the florets similar in size and dry them well so they roast instead of steaming.
• Red Bell Pepper (1 large / 150g): Slice it into sturdy strips that can caramelize at the edges without becoming too soft.
• Sharp Cheddar Cheese (2 cups / 225g): I recommend shredding it from a block because pre-shredded cheese can make the sauce less smooth.
• Havarti Cheese (1 cup / 115g): This mild, buttery cheese melts readily and softens the sharper cheddar flavor.
• Whole Milk (2 cups / 480ml): In my kitchen, whole milk gives the sauce enough body while keeping the finished pasta balanced.
• Unsalted Butter (3 tbsp / 45g): Use one tablespoon for the chicken and the remaining butter to build the roux.
• All-Purpose Flour (3 tbsp / 45g): Whisk it into the butter for a full minute to remove the raw flour taste.
• Fresh Parsley (1 tbsp / 15g): Add it at the end for a clean herbal finish and a fresh pop of color.
• Cracked Black Pepper (1 tsp): Coarse pepper cuts through the rich cheese sauce and seasons both the chicken and the finished pasta.

Before You Begin

• Heat the Oven: Preheat to 425°F and line a large rimmed baking sheet with parchment for the vegetables.
• Shred the Cheese: Grate the cheddar and Havarti before cooking so the sauce can be finished without delay.
• Use a Wide Pan: Choose a deep 12-inch skillet or sauté pan with enough room to toss the pasta.
• Coordinate the Timing: Start the pasta while the vegetables roast, then build the sauce after the chicken is cooked.

How to Make Creamy Chicken Bowtie Pasta

• Step 1 – Prep the Ingredients: Preheat the oven to 425°F, cut the chicken into 1-inch cubes, slice the bell pepper, trim the broccoli, shred both cheeses, and chop the parsley.
• Step 2 – Roast the Vegetables: Spread the broccoli and bell pepper on the lined baking sheet in a single layer. Roast for 15-18 minutes, turning once, until crisp-tender with browned edges.
• Step 3 – Boil the Farfalle: Cook the pasta in a large pot until one minute shy of al dente. Reserve 1 cup pasta water, then drain without rinsing.
• Step 4 – Cook the Chicken: Melt 1 tablespoon butter in a wide skillet over medium-high heat. Add the chicken and half the black pepper, cooking 7-9 minutes until browned and 165°F inside; transfer to a plate.
• Step 5 – Build the Roux: Lower the heat to medium and melt the remaining 2 tablespoons butter in the same skillet. Whisk in the flour and cook for 1 minute.
• Step 6 – Thicken the Sauce: Slowly whisk in the milk until smooth. Simmer gently for 4-6 minutes, stirring often, until the sauce coats the back of a spoon.
• Step 7 – Melt the Cheeses: Remove the skillet from the heat. Add the cheddar and Havarti a handful at a time, stirring until smooth, then season with the remaining black pepper.
• Step 8 – Finish the Pasta: Fold in the farfalle, chicken, roasted broccoli, and bell pepper. Add reserved pasta water as needed for a glossy coating, then finish with parsley.

How to Know It’s Done

• Chicken Temperature: The thickest chicken pieces must reach 165°F / 74°C with no translucent center.
• Pasta Texture: The farfalle should be tender with a slight bite and hold its bowtie shape.
• Sauce Consistency: The cheese sauce should coat the pasta evenly without pooling heavily at the bottom.
• Vegetable Doneness: The broccoli should be crisp-tender and the pepper softened with lightly browned edges.

Nora’s Tips for Best Results

• Cut Evenly: Uniform chicken cubes cook at the same pace and prevent smaller pieces from drying out before larger pieces are safe.
• Keep Pasta Water: The starchy water loosens the sauce more smoothly than extra milk and helps it cling to the farfalle.
• Use Freshly Shredded Cheese: Block cheese melts with fewer stabilizers, giving the sauce a cleaner texture and better coating power.
• Choose a Wide Skillet: I prefer a broad pan because it gives the chicken room to brown and makes final tossing easier.
• Fold Gently: Add the roasted vegetables last and stir carefully so the broccoli stays intact and the bell pepper keeps its shape.

Storage & Leftovers Tips

• Fridge: Cool promptly and refrigerate in an airtight container for 3-4 days for dependable weekday leftovers.
• Freezer: Freeze portions for up to 2 months, understanding that the cheese sauce may be slightly less smooth after thawing.
• Stovetop Reheat: Warm over low heat with 1-2 tablespoons milk per serving, stirring gently until creamy.
• Microwave Reheat: Cover loosely and heat at 50 percent power in short intervals, stirring between each interval.
• Food Safety: Reheat chicken pasta to 165°F / 74°C and discard portions left at room temperature longer than 2 hours.

Variations & Substitutions

• Richer Sauce: Replace the whole milk with heavy cream, then use extra reserved pasta water to loosen the sauce before serving.
• Chicken Thighs: Use boneless, skinless thighs cut into cubes for a slightly richer texture and similar cooking time.
• Vegetable Swap: Replace broccoli with small cauliflower florets or asparagus pieces, adjusting the roasting time until everything is crisp-tender.
• Cheese Swap: Substitute Monterey Jack for Havarti or use mild Gouda for a smooth melt and slightly deeper flavor.
• Extra Color: Fold in baby spinach or thawed peas during the final minute so they warm without overcooking.

What to Serve With Creamy Chicken Bowtie Pasta

• Simple Green Salad: Crisp lettuce and a bright vinaigrette balance the creamy cheese sauce.
• Garlic Bread: Toasted bread is useful for catching any sauce left on the plate.
• Lemony Green Beans: Their fresh acidity and snappy texture keep the meal from feeling too rich.
• Roasted Tomatoes: Juicy tomatoes add tangy contrast and another colorful vegetable to the table.
• Unsweetened Iced Tea: A chilled, clean-tasting drink pairs well with the warm, hearty pasta.

FAQs

Creamy Chicken Bowtie Pasta

Nora Collins

Creamy Chicken Bowtie Pasta combines tender chicken, farfalle, roasted broccoli, and red bell pepper in a smooth cheddar-Havarti sauce. Parallel cooking keeps this hearty dinner practical for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dinner

Cuisine American

Servings 8 servings

Calories 620 kcal

Equipment

• Large Pot
• Large rimmed baking sheet
• Deep 12-inch skillet or sauté pan
• Whisk
• Colander

Ingredients

  

• 1 lb farfalle pasta bowtie shape
• 1.5 lbs chicken breast cut into 1-inch cubes
• 3 cups broccoli florets fresh and dry
• 1 large red bell pepper sliced into strips
• 2 cups sharp cheddar cheese freshly shredded
• 1 cup Havarti cheese freshly shredded
• 2 cups whole milk or heavy cream
• 3 tbsp unsalted butter divided
• 3 tbsp all-purpose flour
• 1 tbsp fresh parsley finely chopped
• 1 tsp cracked black pepper divided

Instructions

 

• Preheat the oven to 425°F. Cut the chicken into 1-inch cubes, slice the pepper, trim the broccoli, shred both cheeses, and chop the parsley.
• Spread the broccoli and bell pepper on a parchment-lined baking sheet and roast for 15-18 minutes, turning once, until crisp-tender with browned edges.
• Cook the farfalle until one minute shy of al dente. Reserve 1 cup pasta water, then drain without rinsing.
• Melt 1 tablespoon butter in a wide skillet over medium-high heat. Cook the chicken with half the black pepper for 7-9 minutes, until browned and 165°F inside, then transfer to a plate.
• Lower the heat to medium, melt the remaining 2 tablespoons butter, whisk in the flour, and cook for 1 minute.
• Slowly whisk in the milk and simmer gently for 4-6 minutes, stirring often, until the sauce coats the back of a spoon.
• Remove the skillet from the heat. Stir in the cheddar and Havarti gradually until smooth, then add the remaining black pepper.
• Fold in the pasta, chicken, roasted vegetables, and enough reserved pasta water for a glossy coating. Finish with parsley and serve warm.

Notes

Storage: Refrigerate cooled pasta in an airtight container for 3-4 days.

Reheating: Warm gently with a splash of milk, stirring often, until the chicken reaches 165°F / 74°C.

Best Tips: Shred cheese from blocks, reserve pasta water, and keep the vegetables crisp-tender.

Variations: Use chicken thighs, substitute Monterey Jack for Havarti, or swap broccoli for cauliflower or asparagus.

Freezing: Freeze portions for up to 2 months; thaw overnight before reheating slowly.

Keyword bowtie pasta recipe, cheesy chicken pasta, chicken broccoli pasta, creamy chicken pasta, weeknight dinner