Roasted Garlic Chicken Penne (Print version)

Tender penne with roasted chicken in a silky garlic cream sauce. Rich, aromatic, and deeply satisfying Italian-American comfort.

# Required ingredients:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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

# How to make it:

01 - Preheat oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap in aluminum 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. Allow to rest, then slice thinly.
03 - Cook penne in salted boiling water according to package directions until al dente. Drain thoroughly 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. Gradually whisk in milk and cream, stirring constantly until thickened, approximately 3-4 minutes.
06 - Stir in mashed roasted garlic, Parmesan cheese, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce reaches smooth consistency.
07 - Add sliced chicken and cooked penne to the sauce. Toss thoroughly to coat all ingredients, adding reserved pasta water as needed to achieve desired consistency.
08 - Serve immediately while hot, garnished with fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The roasted garlic transforms into a sweet, mellow paste that melts through the cream sauce like a culinary secret weapon
  • Everything comes together in one pan while the oven does the heavy lifting, making it feel effortless
  • The sauce clings to every penne tube and chicken slice, ensuring no bite is left behind
02 -
  • The garlic needs the full 30 minutes to reach that spreadable consistency, so don't rush this step
  • Always grate your own Parmesan because the pre-grated stuff has anti-caking agents that prevent smooth melting
  • The pasta water is your insurance policy for achieving the perfect sauce consistency
03 -
  • If you're short on time, you can roast the garlic up to two days ahead and store it in the refrigerator
  • The sauce actually tastes better made a few hours ahead and gently reheated, as the flavors meld together
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