Roasted Garlic Chicken Penne (Printable version)

Tender penne with roasted chicken enveloped in 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 cheese for serving

# Step-by-step guide:

01 - Set oven to 400°F and allow to reach full temperature before cooking.
02 - Slice the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil and wrap tightly 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 until juices run clear and internal temperature reaches 165°F. Allow to rest before slicing thinly.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain well and set aside, reserving 1/2 cup pasta water for later use.
05 - Squeeze roasted garlic cloves from their skins and mash thoroughly 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, approximately 3 to 4 minutes.
07 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if desired. Cook until cheese is completely melted and sauce reaches a smooth consistency.
08 - Add sliced chicken and cooked penne to the sauce. Toss gently to coat evenly, adding reserved pasta water in small amounts as needed to achieve desired sauce consistency.
09 - Divide among serving bowls immediately while hot. Garnish with fresh parsley and additional Parmesan cheese.

# Expert Tips:

01 -
  • The roasted garlic transforms into a natural sweetener that makes the cream sauce taste like you simmered it for hours
  • Leftovers actually taste better the next day when the flavors have had time to really mingle
  • One pan does most of the work while the pasta water comes to a boil
02 -
  • The first time I made this I forgot to save pasta water and the sauce turned into a clumpy mess, so do not skip that step
  • Roasting the garlic ahead of time and keeping it in the fridge makes this recipe come together so much faster on busy nights
  • If your sauce looks too thick, add more pasta water a tablespoon at a time until it loosens up
03 -
  • Buying pre-peeled garlic cloves saves so much time but they do not roast quite as well as a fresh head, so stick with the real thing when you can
  • Let the chicken rest for at least 5 minutes before slicing so the juices redistribute and you do not end up with dry meat
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