# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz)
→ Pasta
02 - 12 oz penne pasta
→ Roasted Garlic
03 - 1 large head garlic
04 - 1 tsp olive oil
→ Cream Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp 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 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan, to serve
# Directions:
01 - Preheat oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tsp olive oil and wrap in foil. Roast for 30 minutes until soft and golden.
02 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22–25 minutes, or until juices run clear and internal temperature reaches 165°F. Let rest, then slice thinly.
03 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
04 - Squeeze roasted garlic cloves from their skins and mash to a smooth paste.
05 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually whisk in milk and cream, stirring constantly until thickened, about 3–4 minutes. Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
07 - Add sliced chicken and cooked penne to the sauce. Toss to coat, adding reserved pasta water as needed for desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan.
