Creamy Chicken Bowtie Pasta
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.
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.