Roasted Garlic Chicken Penne (Printable Version)

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

# What You Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (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 - 1 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

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

# How To Make:

01 - Preheat oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap in aluminum foil. Roast for 30 minutes until soft and golden.
03 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22 to 25 minutes, or until juices run clear and internal temperature reaches 165°F. Let rest, then slice thinly.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash to a smooth paste.
06 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until thickened, about 3 to 4 minutes.
07 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
08 - Add sliced chicken and cooked penne to the sauce. Toss to coat, adding reserved pasta water as needed for desired consistency.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Expert Tips:

01 -
  • The roasted garlic becomes so sweet and mellow it practically melts into the sauce without any sharpness.
  • It delivers restaurant-level flavor but leaves you with just one skillet and a pot to clean.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Do not skip wrapping the garlic in foil, it steams in its own moisture and prevents burning.
  • Whisk the milk in gradually or the flour will clump and you will end up with a grainy sauce.
  • Resting the chicken after roasting is non-negotiable, cutting it too soon will leave it dry and sad.
03 -
  • Roast extra garlic heads and store the cloves in olive oil in the fridge, they are perfect for spreading on toast or stirring into soups.
  • Use a meat thermometer to check the chicken, guessing often leads to overcooked, rubbery meat.
  • Toss the pasta in the sauce off the heat for a minute before serving so it absorbs the flavors fully.
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