Preheat the Oven: Set your oven to 425 degrees F (220 degrees C).

Roast the Vegetables: Toss the broccoli and sliced carrots in olive oil, and sprinkle with salt and pepper. Spread them on a baking sheet, roasting them for 15 to 20 minutes until they are tender and golden brown.

Cook the Pasta: In a large pot, bring the chicken broth to a boil. Add in the bowtie pasta and cook until al dente (about 10 to 12 minutes). Reserve 1 cup of the pasta water before draining. Set the pasta aside.

Cook the Chicken: Season the boneless chicken breasts with salt, pepper, and Italian seasoning. In a skillet over medium-high heat, add olive oil and cook the chicken for 6 to 7 minutes or until it turns golden brown and is cooked through. Remove the chicken and set aside.

Build the Cheese Sauce: Lower the skillet heat to medium, adding minced garlic for 1 minute to sauté. Then, pour in the heavy cream and gradually whisk in the cheddar and Havarti cheeses until you have a smooth sauce. If the sauce is too thick, adjust it with the reserved pasta water.

Combine Ingredients: Toss the cooked pasta, roasted vegetables, and chicken back into the skillet. Mix everything gently until every piece is beautifully coated in the creamy cheese sauce. Taste and adjust seasoning if necessary.

Serve and Garnish: Serve immediately by transferring the pasta to your favorite bowls or plates. Garnish with fresh parsley.