Roasted Garlic Chicken Penne

The first time I made this roasted garlic chicken penne, my tiny apartment smelled so incredible that my neighbor knocked on my door thinking I was running an Italian restaurant. I've been tweaking it ever since, but that first night taught me how roasted garlic transforms an ordinary cream sauce into something people write home about.

Last winter my sister came over exhausted from a brutal week at work, and I made this for dinner. She took one bite, closed her eyes, and actually said you need to make this for my wedding which I think counts as the highest compliment a home cook can receive.

Ingredients

• 2 large boneless skinless chicken breasts: Pound them slightly to even thickness so they cook through without drying out
• 340 g penne pasta: The ridges catch every drop of that roasted garlic cream sauce
• 1 large head garlic: Roasting whole transforms pungent raw cloves into sweet spreadable gold
• 2 tbsp unsalted butter: Forms the base of your roux and adds essential richness
• 2 tbsp allpurpose flour: Thickens the sauce into silky velvet
• 400 ml whole milk: Whole milk creates the smoothest creamy texture
• 120 ml heavy cream: That restaurantquality finish that makes the sauce coat every strand of pasta
• 60 g grated Parmesan: Salty nutty depth that rounds out the roasted garlic sweetness
• 2 tbsp fresh parsley: Bright herbal contrast to cut through all that richness

Instructions

Roast the garlic and chicken:

Cut the top off your garlic head drizzle with olive oil wrap tightly in foil and pop in a 200°C oven. After 8 minutes add seasoned chicken breasts to the oven on a separate baking sheet.

Cook the pasta:

Boil penne in heavily salted water until al dente then drain but absolutely save that starchy pasta water it's liquid gold for fixing sauce consistency later.

Build the cream sauce:

Melt butter in a large skillet over medium heat whisk in flour for one minute then slowly stream in milk and heavy cream while whisking constantly until thickened and smooth about 4 minutes.

Add the roasted garlic:

Squeeze those soft golden cloves from their skins mash into a paste and stir into the sauce along with Parmesan salt pepper and red pepper flakes if you want gentle warmth.

Bring it all together:

Toss sliced chicken and drained penne into the sauce adding splashes of reserved pasta water until everything is gorgeously coated and glossy.

Save

This dish turned into my go-to comfort meal after a friend showed up at my place heartbroken over a breakup. We ate it straight from the pan standing in my kitchen and somehow the combination of carbs and garlic made everything feel manageable again.

Making It Ahead

I've learned through trial and error that you can roast the garlic and cook the chicken up to two days ahead. Store them separately in the refrigerator and reheat gently while making the sauce fresh.

Perfecting Your Sauce

The secret to restaurant quality results is grating your own Parmesan instead of using pre shredded cheese which contains anti caking agents that prevent smooth melting. Freshly grated creates that velvety luxurious texture.

Serving Suggestions

A crisp green salad with acidic vinaigrette cuts beautifully through the richness. I also love serving crusty garlic bread on the side because there is never enough bread to sop up that sauce.

• Let the dish rest 5 minutes before serving so the sauce clings properly to the pasta
• Have extra pasta water ready even after plating in case sauce tightens up
• Sprinkle extra Parmesan at the table for those who love an extra salty kick

Save

There's something deeply satisfying about a dish that comes together this easily yet tastes like it simmered all day. That's the magic of roasted garlic.

Recipe FAQs

→ How do I roast the garlic?

Slice the top off a garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30 minutes until soft and golden. The cloves will squeeze out easily.

→ Can I make this gluten-free?

Yes, substitute the penne with gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend in the sauce. The texture will remain similar.

→ How long does this keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore the sauce's consistency. The pasta may absorb more liquid over time.

→ Can I use chicken thighs instead?

Absolutely. Boneless skinless chicken thighs work well and may stay juicier. Adjust roasting time to 25-30 minutes until the internal temperature reaches 74°C (165°F).

→ What wine pairs best?

A crisp Pinot Grigio or light Chardonnay complements the rich garlic cream sauce beautifully. The acidity cuts through the cream while enhancing the roasted garlic flavors.