Roasted Garlic Chicken Penne

The smell of garlic roasting in my tiny apartment kitchen used to draw neighbors to my door, asking what magical thing was happening. I first made this roasted garlic chicken penne on a Tuesday night when I needed something that felt fancy but used ingredients I already had. Now it's become my go-to for those evenings when comfort food needs to feel elevated.

I served this to my brother-in-law who claims to hate creamy pasta dishes, and he went back for thirds. The way the roasted sweetness balances with the savory chicken creates something entirely different from your typical Alfredo.

Ingredients

• Chicken breasts: These become tender and juicy when roasted alongside the garlic, slicing beautifully against the grain
• Penne pasta: The tube shape catches the creamy roasted garlic sauce in every bite
• Whole head of garlic: Roasting transforms sharp raw garlic into something sweet, spreadable, and utterly essential
• Butter and flour: This classic roux base creates the foundation for a silky smooth sauce that never separates
• Whole milk and heavy cream: The combination strikes the perfect balance between richness and drinkability
• Parmesan cheese: freshly grated adds nutty depth that pre-grated can never achieve
• Red pepper flakes: Just enough heat to cut through the cream without overwhelming the garlic
• Fresh parsley: Adds brightness and color that makes the dish sing

Instructions

Roast the garlic:

Cut the top off your garlic head, drizzle with olive oil, wrap tightly in foil, and let it roast at 200°C for 30 minutes until the cloves are soft and golden.

Cook the chicken:

Season your chicken breasts generously, place them on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until the juices run clear.

Boil the pasta:

Cook your penne in salted water until perfectly al dente, remembering to reserve that precious half cup of pasta water before draining.

Prepare the garlic:

Squeeze those soft, golden cloves from their skins and mash them into a fragrant paste that will transform your entire sauce.

Build your sauce base:

Melt butter in your large skillet over medium heat, whisk in the flour for one minute, then gradually stream in the milk and cream while stirring constantly.

Add the magic:

Stir in your mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes, cooking until everything melts into velvety perfection.

Bring it together:

Toss your sliced chicken and cooked penne into that gorgeous sauce, adding pasta water if it needs that perfect consistency.

Serve with love:

Plate it up while it's hot, finishing with fresh parsley and an extra shower of Parmesan because there's no such thing as too much cheese.

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This recipe has saved multiple dinner parties when I needed something impressive but didn't want to be stuck at the stove all night. The way people's eyes light up when they taste that roasted garlic cream sauce never gets old.

Making It Your Own

I've discovered that sautéed mushrooms or fresh spinach work beautifully in the sauce if you want to add some vegetables. The earthiness of mushrooms especially complements the roasted garlic.

Perfect Pairings

A crisp Pinot Grigio cuts through the richness perfectly, though a light Chardonnay brings out the buttery notes in the sauce. A simple green salad with lemon vinaigrette provides the necessary brightness.

Timing Is Everything

Start roasting your garlic and chicken first, then begin your pasta water when the chicken has about 10 minutes left. This ensures everything finishes cooking at the same moment.

• Let your chicken rest for 5 minutes before slicing to keep all those juices inside
• Warm your serving bowls in the oven for restaurant-style presentation
• Have your garnish prepped and ready before you start assembling the final dish

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There's something deeply satisfying about a dish that transforms simple ingredients into something that feels like a hug from the inside out.

FAQs About This Recipe

→ How do I know when the roasted chicken is done?

The chicken is fully cooked when the internal temperature reaches 74°C (165°F) and juices run clear when pierced. Roasting at 200°C (400°F) for 22–25 minutes typically achieves this. Let it rest for a few minutes before slicing for juicier meat.

→ Can I use store-bought roasted garlic?

Yes, store-bought roasted garlic works well as a time-saver. Use about 3 tablespoons of jarred roasted garlic in place of one fresh head. Adjust seasoning as needed since commercial versions vary in saltiness.

→ What if my cream sauce is too thick or thin?

If too thick, gradually whisk in reserved pasta water or milk until reaching desired consistency. If too thin, make a slurry with 1 tbsp flour and 2 tbsp water, whisk in, and simmer for 2 minutes. The sauce continues thickening as it cools slightly.

→ Can I make this ahead of time?

Prepare components separately: roast garlic and chicken, cook pasta, and make sauce up to 2 hours ahead. Combine just before serving and reheat gently over low heat, adding pasta water to loosen if needed. Avoid reheating combined dish repeatedly.

→ What vegetables pair well with this pasta?

Sautéed mushrooms, fresh spinach, roasted asparagus, or sun-dried tomatoes complement the garlic sauce beautifully. Add 100–150g of vegetables to the sauce in step 8. They brighten the dish while maintaining the creamy richness.

→ Is this suitable for a gluten-free diet?

Yes, substitute gluten-free penne pasta and gluten-free all-purpose flour in equal amounts. Verify that all ingredients, especially cheese and stock, are certified gluten-free to prevent cross-contamination.