Roasted Garlic Chicken Penne (Print version)

Tender penne with roasted chicken in a silky garlic cream sauce. Rich, aromatic, and deeply satisfying.

# What you’ll need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 14 oz)

→ Pasta

02 - 12 oz penne pasta

→ Roasted Garlic

03 - 1 large head garlic
04 - 1 teaspoon olive oil

→ Cream Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1⅔ cups whole milk
08 - ½ cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes, optional

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving

# Steps:

01 - Set oven temperature to 400°F.
02 - Slice the top off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
03 - Place wrapped garlic in preheated oven and roast for 30 minutes until cloves are soft and golden brown.
04 - Season chicken breasts with salt and pepper. Arrange on a baking sheet and place in oven alongside garlic. Roast for 22 to 25 minutes until juices run clear and internal temperature reaches 165°F. Remove from oven and allow to rest for 5 minutes, then slice thinly.
05 - Bring a large pot of salted water to a rolling boil. Add penne and cook according to package directions until al dente. Drain thoroughly and reserve ½ cup of pasta cooking water.
06 - Once cooled slightly, squeeze roasted garlic cloves from their papery skins directly into a small bowl. Mash with the back of a spoon until a smooth paste forms.
07 - In a large skillet over medium heat, melt butter. Add flour and whisk continuously for 1 minute to create a roux, stirring to prevent lumps.
08 - Gradually add milk and heavy cream to the roux while whisking constantly. Continue stirring for 3 to 4 minutes until the sauce thickens and coats the back of a spoon.
09 - Add mashed roasted garlic, grated Parmesan cheese, salt, black pepper, and red pepper flakes if using. Stir until cheese melts completely and sauce becomes silky and smooth.
10 - Add sliced chicken and cooked penne to the sauce. Toss gently to coat all pasta and chicken evenly. Add reserved pasta water gradually if needed to achieve desired consistency.
11 - Transfer to serving bowls or plates immediately while hot. Garnish each portion with fresh chopped parsley and additional grated Parmesan cheese.

# Cooking tips:

01 -
  • The roasted garlic melts into the cream sauce and turns it sweet, nutty, and impossibly smooth without any sharpness.
  • Everything cooks in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • It reheats beautifully the next day, which means leftovers actually get better as the flavors settle in.
02 -
  • Don't skip wrapping the garlic in foil, I tried roasting it uncovered once and the cloves dried out and turned bitter instead of sweet.
  • Let the chicken rest after roasting or all the juices will run out when you slice it, leaving it dry and sad.
  • Whisk the milk in slowly when making the roux or you'll end up with lumps that won't go away no matter how much you stir.
03 -
  • Roast extra garlic heads and store the cloves in olive oil in the fridge, they're great for spreading on toast or stirring into soups.
  • Use freshly grated Parmesan instead of the pre-grated stuff, it melts smoother and tastes so much better.
  • If your sauce breaks or looks grainy, pull it off the heat and whisk in a tablespoon of cold cream to bring it back together.
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