Roasted Garlic Chicken Penne

The kitchen was already filling with that unmistakable roasted garlic scent when my roommate walked in and announced she was staying for dinner. This was the dish that made me realize pasta and cream sauce could be something entirely different when the garlic gets that sweet oven treatment. I had been experimenting with roasted garlic for weeks, but adding it to a creamy chicken pasta was one of those happy accidents that stuck. Now its the request I get most often when I mention Im making something comforting.

Last winter I made this on a Sunday when snow was falling outside and the house felt too quiet. By the time everything came together I had three neighbors knocking on my door asking what smelled so incredible. We ended up eating around my coffee table with mismatched forks and a bottle of wine someone ran home to grab. Those are the nights that make cooking worth every single pan you have to wash afterward.

Ingredients

• 2 large boneless skinless chicken breasts (about 400 g): Keep them similar thickness so they cook evenly and stay juicy
• 340 g (12 oz) penne pasta: The ridges catch the roasted garlic sauce perfectly
• 1 large head garlic: Roasting mellows the sharpness into something almost sweet and creamy
• 1 tsp olive oil: Just enough to help the garlic roast and get those golden edges
• 2 tbsp unsalted butter: The foundation for your roux and that velvety texture
• 2 tbsp all purpose flour: This thickens your sauce without any lumps if you whisk it in properly
• 400 ml (1 2/3 cups) whole milk: Dont skimp here the full fat gives the sauce body
• 120 ml (1/2 cup) heavy cream: This is what makes it feel restaurant rich
• 60 g (2 oz) grated Parmesan cheese: Freshly grated melts so much better than the pre packaged stuff
• 1/2 tsp salt: Adjust based on your salted vs unsalted butter preference
• 1/4 tsp freshly ground black pepper: White pepper works too if you want it invisible
• 1/4 tsp crushed red pepper flakes (optional): Just a background warmth not heat
• 2 tbsp chopped fresh parsley: Adds a bright fresh contrast to all that rich cream
• Extra grated Parmesan to serve: Because you can never have too much cheese on top

Instructions

Roast the garlic:

Preheat your oven to 200°C (400°F) then slice the top off the garlic head to expose all those cloves. Drizzle with olive oil wrap it snugly in foil and let it roast for 30 minutes until its soft and golden inside.

Cook the chicken:

Season your chicken breasts with salt and pepper then place them on a baking sheet. Roast them alongside the garlic for 22 to 25 minutes until juices run clear and you hit 74°C (165°F) internally. Let them rest a few minutes before slicing thinly.

Boil the pasta:

Cook your penne in salted boiling water following package directions until al dente. Drain it but save that 120 ml (1/2 cup) of pasta water it helps bind everything later.

Prep the garlic paste:

Squeeze those soft roasted cloves right out of their skins and mash them into a smooth paste. The texture should be almost like room temperature butter.

Make the roux:

Melt butter in a large skillet over medium heat then whisk in the flour. Let it cook for about 1 minute stirring constantly it should smell nutty not burnt.

Create the sauce base:

Gradually whisk in the milk and cream stirring the whole time to prevent any lumps. Keep cooking for 3 to 4 minutes until it thickens enough to coat the back of a spoon.

Add the flavor:

Stir in your mashed roasted garlic Parmesan salt pepper and red pepper flakes. Let it cook just until the cheese melts and everything becomes beautifully smooth.

Bring it all together:

Add your sliced chicken and cooked penne right into the sauce tossing until every piece is coated. Use that reserved pasta water if the sauce feels too thick it should cling but not glop.

Finish and serve:

Plate it immediately while hot and garnish with fresh parsley and an extra shower of Parmesan. The pasta absorbs sauce fast so dont let it sit too long.

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This recipe became my go to during that first year of living alone when I needed something that felt like a hug but didnt require hours of standing at the stove. Theres something about the combination of roasted garlic and cream sauce that makes even a Tuesday night feel like a special occasion.

Making It Your Own

Ive learned that this sauce base is incredibly forgiving once you understand it. You can swap the penne for rigatoni or fusilli if thats whats in your pantry though I find penne holds the sauce best. The chicken could easily be diced instead of sliced or even swapped for sautéed shrimp if you want something lighter.

Timing Everything Right

The trickiest part is getting the garlic chicken and pasta to finish at the same time. I start the garlic first then add the chicken once it has about 10 minutes left. The pasta water goes on right as the chicken goes into the oven. This rhythm took a few tries to perfect but now I can do it without thinking.

Leftovers Worth Eating

This reheats surprisingly well though you will need to splash in a little extra milk or cream when you warm it up. The pasta absorbs sauce overnight so dont worry if it looks thickened the next day. A quick gentle heat brings everything back to life.

• Add a handful of fresh spinach in the last minute of tossing for color and nutrition
• A splash of pasta water is your secret weapon for fixing too thick sauce
• Grate your cheese fresh from a block it makes a difference you can taste

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Sometimes the simplest recipes are the ones that become part of who you are in the kitchen. This one has fed me through cold winters lonely nights and celebrations worth remembering.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes, prepare components up to 24 hours in advance. Store sauce, chicken, and pasta separately. Reheat gently with a splash of milk before tossing together.

→ What makes roasted garlic special in this dish?

Roasting transforms raw garlic's sharp bite into sweet mellow cloves. When mashed into the cream sauce, these golden cloves create deep aromatic flavor without overwhelming the palate.

→ Can I use different pasta shapes?

Absolutely. Fusilli, rigatoni, or ziti work beautifully. Choose shapes with ridges or tubes to capture the thick garlic cream sauce effectively.

→ How do I prevent the sauce from separating?

Keep heat medium-low when thickening. Whisk constantly and avoid boiling. If sauce separates, remove from heat and whisk vigorously while adding cream one tablespoon at a time.

→ What vegetables can I add?

Sautéed mushrooms, spinach, or sun-dried tomatoes complement the garlic cream sauce beautifully. Add during step 7, cooking until vegetables are tender before combining with pasta.

→ Can I substitute the chicken?

Grilled shrimp, pan-seared salmon, or Italian sausage work wonderfully. For vegetarians, use portobello mushrooms or chickpeas for protein while maintaining the dish's satisfying nature.