Roasted Garlic Chicken Penne (Print View)

Tender penne with roasted chicken enveloped in a silky, oven-roasted garlic cream sauce—rich and aromatic.

# Components:

→ 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 - 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

# Method:

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 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 ½ cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash to a paste.
06 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in milk and cream, stirring constantly until thickened, about 3 to 4 minutes.
08 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
09 - Add sliced chicken and cooked penne to the sauce. Toss to coat, adding reserved pasta water as needed for desired consistency.
10 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • Roasted garlic brings a sweet, nutty depth that raw garlic simply cannot match.
  • The creamy sauce clings to every piece of penne, making each bite luxurious and comforting.
  • Its impressive enough for guests but easy enough for a weeknight dinner.
  • Leftovers reheat beautifully, and the flavors deepen overnight in the fridge.
02 -
  • Do not skip wrapping the garlic in foil, it steams as it roasts and keeps the cloves from drying out or burning.
  • Whisk the milk and cream in slowly to avoid lumps in your sauce, patience here makes all the difference.
  • Let the chicken rest after roasting, cutting it too soon will make it dry and lose all those precious juices.
  • Reserve pasta water before draining, it is the secret to a sauce that coats perfectly without feeling heavy.
03 -
  • Roast extra garlic heads and keep the soft cloves in olive oil in the fridge, they will transform any sauce or spread for a week.
  • Use a whisk, not a spoon, when making the roux and adding the liquids, it keeps the sauce perfectly smooth.
  • Slice the chicken against the grain for tender bites that do not feel chewy or tough.
  • Taste the sauce before adding the pasta, adjusting salt and pepper at this stage gives you full control over the final flavor.
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