Roasted Garlic Chicken Penne

The smell of garlic roasting in my oven is something that stops everyone in my kitchen tracks. It's this deep mellow sweetness that fills every corner of the house. My roommate actually came home early once thinking I'd made something entirely different just from that aroma alone. This pasta dish became an instant favorite that first snowy night.

I made this for my sister during her exam week when she needed something comforting but substantial. She texted me three days later asking for the recipe because her roommate kept requesting it. The way the roasted chicken stays tender while soaking up that garlicky cream sauce makes it feel like restaurant food but better.

Ingredients

• 2 large boneless skinless chicken breasts: Going boneless speeds up cooking dramatically and lets you slice them into perfect bite sized pieces that distribute evenly through the pasta
• 340 g penne pasta: The ridges catch all that creamy sauce and the hollow centers hold bits of roasted garlic inside
• 1 large head garlic: Roasting whole transforms sharp raw garlic into something spreadable sweet and completely addictive
• 2 tbsp unsalted butter: Start your roux with butter because it adds a subtle depth that oil alone cannot achieve
• 2 tbsp all-purpose flour: This creates the thick silky base that transforms milk and cream into actual sauce consistency
• 400 ml whole milk: Whole milk prevents the sauce from becoming too heavy while still providing richness
• 120 ml heavy cream: Just enough cream to add luxurious body without making the sauce overwhelmingly dense
• 60 g grated Parmesan: Use freshly grated if possible because pre shredded has anti caking agents that prevent smooth melting
• 1/2 tsp salt and 1/4 tsp black pepper: Season gradually because the Parmesan and roasted garlic already bring natural saltiness
• 2 tbsp fresh parsley: This bright herbal finish cuts through all that rich creaminess beautifully

Instructions

Roast the garlic:

Preheat your oven to 200°C then slice the top off your garlic head to expose all the cloves. Drizzle with olive oil wrap tightly in foil and let it roast for 30 minutes until the cloves are soft and golden.

Cook the chicken:

Season both sides of your chicken breasts generously with salt and pepper. Place them on a baking sheet and roast alongside the garlic for 22 to 25 minutes until the juices run clear. Let the chicken rest for a few minutes before slicing it into thin pieces.

Boil the pasta:

Cook your penne in salted boiling water following package directions until al dente. Drain while reserving about 120 ml of that starchy pasta water which helps bind the sauce later.

Prep the roasted garlic:

Squeeze those soft roasted cloves right out of their skins. Mash them into a smooth paste with a fork or your knife.

Build the cream sauce:

Melt butter in a large skillet over medium heat then whisk in flour for one minute. Gradually pour in milk and cream while whisking constantly. Keep stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.

Add flavor and finish:

Stir in the mashed roasted garlic Parmesan salt pepper and red pepper flakes if you want some warmth. Cook until the cheese melts completely into the sauce. Toss in the sliced chicken and cooked penne adding pasta water if the sauce gets too thick. Serve immediately with parsley and extra Parmesan on top.

Save

This recipe has saved me on countless weeknights when I wanted something that felt special but did not require hours of effort. The first time my partner tried it he said it tasted like something from an Italian restaurant but warmer somehow more personal.

Make It Your Own

Sometimes I add sautéed mushrooms or fresh spinach right at the end to add color and extra nutrition. The earthiness of mushrooms pairs especially well with all that roasted garlic sweetness.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess while echoing the garlic notes. If you prefer red a light Chardonnay works beautifully without overpowering the delicate flavors.

Storage Secrets

This pasta keeps surprisingly well for a cream based dish. Store in an airtight container and add a splash of milk when reheating to bring back that silky texture.

• The sauce will thicken overnight in the fridge so plan to add more liquid when reheating leftovers
• Freezing is not recommended because dairy can separate and become grainy
• Always reheat gently over low heat stirring frequently to prevent the sauce from breaking

Save

There's something about this dish that makes even ordinary Tuesday dinners feel like a small celebration worth savoring.

Recipe Questions & Answers

→ Can I make the roasted garlic ahead of time?

Yes, you can roast the garlic up to 3 days in advance. Simply store the roasted cloves in an airtight container in the refrigerator and mash them when ready to use in the sauce.

→ What can I use instead of heavy cream?

Half-and-half works as a lighter alternative, though the sauce will be less rich. For a dairy-free option, use coconut cream or cashew cream, though the flavor profile will change slightly.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of milk or pasta water to restore the creamy consistency.

→ Can I use rotisserie chicken instead?

Absolutely! Use about 3 cups of shredded rotisserie chicken and skip the roasting step. Add it to the sauce just long enough to heat through before combining with the pasta.

→ Why reserve pasta water?

The starchy pasta water helps emulsify the sauce, making it cling better to the penne and preventing separation. Add it gradually until you reach your desired consistency.

→ What vegetables can I add to this dish?

Sautéed mushrooms, spinach, sun-dried tomatoes, or roasted broccoli complement the flavors beautifully. Add them to the sauce during step 7 for 3-4 minutes.