Save to Pinterest There was this Sunday afternoon when I opened the oven to check on a whole head of garlic I'd wrapped in foil, and the smell that poured out made my husband walk in from the next room asking what I was making. I wasn't even sure yet. I just knew I had chicken, cream, and pasta, and that roasted garlic was going to be the star. What came together that day has been on repeat ever since.
I made this for a small dinner party once, and my friend who claims she doesn't like garlic asked for the recipe halfway through her second helping. Turns out roasting it changes everything. The cloves turn golden and jammy, and when you squeeze them out of their skins, they practically dissolve into the sauce. That night taught me that even garlic skeptics can be converted with the right technique.
Ingredients
- Boneless, skinless chicken breasts: Roasting them in the oven keeps them juicy and lets you focus on the sauce without watching the stovetop.
- Penne pasta: The ridges and tube shape grab onto every bit of that creamy garlic sauce, making each bite satisfying.
- Head of garlic: Roasting a whole head transforms it from pungent to sweet and mellow, and one head gives you just enough for a rich, aromatic base.
- Olive oil: A little drizzle on the garlic before roasting helps it caramelize and prevents it from drying out.
- Unsalted butter: The base of the roux that thickens your sauce and adds a silky richness.
- All-purpose flour: Whisked with butter, it creates the structure that holds the cream sauce together without any lumps.
- Whole milk: Balances the heavy cream and keeps the sauce from being too heavy or cloying.
- Heavy cream: This is what makes the sauce luscious and coats the pasta like a dream.
- Parmesan cheese: Freshly grated melts smoothly and adds a salty, nutty depth that store-bought can't match.
- Salt, black pepper, and red pepper flakes: Simple seasonings that let the roasted garlic shine, with a optional kick if you like a little heat.
- Fresh parsley: A handful of green at the end brightens up all that creamy richness and makes it feel finished.
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
- Roast the chicken:
- Season the chicken breasts with salt and pepper, then roast them alongside the garlic for 22 to 25 minutes until the internal temperature hits 74°C (165°F). Let them rest before slicing thinly.
- Cook the pasta:
- Boil the penne in salted water until al dente, then drain and set aside. Reserve about 120 ml of the pasta water in case you need to loosen the sauce later.
- Mash the roasted garlic:
- Squeeze the roasted cloves out of their skins and mash them into a smooth paste with a fork. They should be soft enough to spread like butter.
- Make the cream sauce:
- Melt butter in a large skillet over medium heat, whisk in the flour, and cook for a minute. Gradually whisk in the milk and cream, stirring constantly until the sauce thickens, about 3 to 4 minutes.
- Add the garlic and cheese:
- Stir in the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until the cheese melts and the sauce is smooth and fragrant.
- Toss everything together:
- Add the sliced chicken and cooked penne to the skillet and toss to coat. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve:
- Plate immediately, garnished with fresh parsley and extra Parmesan on top. Serve it hot and watch it disappear.
Save to Pinterest One cold evening, I doubled this recipe and brought half to a neighbor who'd just had surgery. She texted me later that night saying it was the first thing that actually tasted good all week. That's when I realized this dish wasn't just comforting to me, it had a way of making people feel cared for. Sometimes food does that.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or cream to bring the sauce back to life, because it tends to tighten up in the cold. I usually warm it gently on the stovetop over low heat, stirring often, but the microwave works in a pinch if you cover it and stir halfway through.
Swaps and Additions
If you want to sneak in some vegetables, sautéed mushrooms or fresh spinach fold right into the sauce without changing the flavor much. I've also used rotisserie chicken when I'm short on time, just shred it and toss it in at the end. For a gluten-free version, swap the pasta and use a gluten-free flour blend for the roux, it works surprisingly well.
Pairing Suggestions
This pairs beautifully with a crisp Pinot Grigio or a light Chardonnay that won't overpower the roasted garlic. On the side, I like to serve a simple arugula salad with lemon and olive oil, or some crusty bread to soak up any extra sauce left on the plate. Keep it simple so the pasta stays the star.
- A green salad with a bright vinaigrette cuts through the richness perfectly.
- Garlic bread feels like overkill, but if you love garlic, go for it anyway.
- Roasted broccoli or green beans add color and a little crunch to the plate.
Save to Pinterest This is one of those recipes that feels fancy but never stressed me out. I hope it becomes one of your go-to dinners when you want something warm, satisfying, and just a little bit special.
Recipe FAQ
- → How do I prevent the cream sauce from breaking?
Whisk the flour into melted butter for 1 minute before gradually adding the milk and cream. Stir constantly over medium heat until thickened. Keep the heat moderate to avoid curdling the dairy.
- → Can I prepare this dish in advance?
Yes, you can roast the garlic and chicken up to 2 days ahead. Store separately in the refrigerator. Prepare the sauce fresh before serving and toss with pasta for best texture and flavor.
- → What's the best way to roast garlic?
Cut the top off a garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast at 200°C for 30 minutes until soft and golden. The cloves will squeeze out easily and have a sweet, mellow flavor.
- → How can I make this gluten-free?
Substitute gluten-free pasta and use cornstarch or gluten-free flour instead of all-purpose flour to thicken the sauce. Verify all ingredient labels for potential gluten contamination.
- → What vegetables work well in this dish?
Sautéed mushrooms or fresh spinach blend beautifully into the garlic cream sauce. Add them to the skillet before finishing with the chicken and pasta for extra nutrition and flavor.
- → Why should I reserve pasta water?
Pasta water contains starch that helps the sauce cling to the noodles and creates a silkier consistency. Add it gradually to achieve your desired sauce thickness without diluting flavors.
