Roasted Garlic Chicken Penne

The first time I made this roasted garlic chicken penne, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I'd spent the afternoon roasting garlic heads until they were golden and buttery, and that mellow sweetness transformed what could have been an ordinary pasta dinner into something absolutely transportive. Now whenever I need to turn a Tuesday night into something special, this is the recipe I reach for.

I made this for my sister last winter when she was recovering from surgery and needed serious comfort food. She took three bites and actually got teary, telling me it tasted like something our grandmother would have made if she'd been Italian instead of Polish. There's something about the combination of roasted garlic and cream sauce that just wraps you up like a warm blanket.

Ingredients

• 2 large boneless skinless chicken breasts: These roast alongside the garlic and stay incredibly juicy, especially when you let them rest before slicing
• 340 g (12 oz) penne pasta: The ridges catch all that creamy roasted garlic sauce in every single bite
• 1 large head garlic: Roasting whole transforms sharp raw garlic into something sweet, mellow, and spreadable like butter
• 2 tbsp unsalted butter: Forms the base of your roux and adds that rich foundation the sauce needs
• 2 tbsp all-purpose flour: Thickens the cream sauce just enough so it coats the pasta without being heavy
• 400 ml (1 2/3 cups) whole milk: Creates the silky base for the sauce with enough richness to stand up to the garlic
• 120 ml (1/2 cup) heavy cream: Takes the sauce from ordinary to luxurious and helps it cling to the penne
• 60 g (2 oz) grated Parmesan cheese: Adds salty depth and umami that balances the sweet roasted garlic beautifully
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the roasted garlic shine without overwhelming it
• 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle warmth that cuts through all that cream
• 2 tbsp chopped fresh parsley: Brings a bright herbal contrast and makes the dish look gorgeous on the plate

Instructions

Roast the garlic and chicken:

Preheat your oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap it snugly in foil. Season the chicken with salt and pepper, place both on a baking sheet, and roast the garlic for 30 minutes and the chicken for 22–25 minutes until cooked through.

Cook the penne pasta:

Boil salted water and cook the penne until al dente, then drain it while reserving about 120 ml (1/2 cup) of that starchy pasta water to help adjust your sauce later.

Prepare the roasted garlic:

Squeeze those soft golden cloves right out of their skins and mash them into a fragrant paste that will dissolve into your sauce.

Build the creamy sauce:

Melt butter in a large skillet over medium heat, whisk in the flour for one minute, then gradually pour in the milk and cream while stirring constantly until thickened, about 3–4 minutes.

Finish and combine everything:

Stir the mashed garlic, Parmesan, salt, pepper, and red pepper flakes into the sauce until melted and smooth. Add the sliced chicken and cooked penne, tossing to coat and adding pasta water if needed for that perfect clingy consistency.

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This recipe became my go-to for potluck dinners after I brought it to a friends housewarming and people kept asking me for the recipe weeks later. Something about that roasted garlic cream sauce just makes people feel taken care of.

Making It Your Own

I love adding sautéed mushrooms or spinach to the sauce for extra depth and nutrition. Sometimes I'll throw in sun-dried tomatoes for a bright pop of acid that cuts through all that richness. The beauty of this dish is how well it plays with other flavors.

Worth The Wait

While you could use jarred roasted garlic to save time, making it fresh transforms the entire dish into something restaurant-quality. The house will smell incredible while it roasts, which is half the joy of cooking this recipe anyway.

Serving Suggestions

This pasta stands beautifully on its own with just a simple green salad dressed with lemon vinaigrette. A crisp white wine like Pinot Grigio cuts through the cream perfectly. I also love serving it with crusty garlic bread to soak up every last drop of that incredible sauce.

• Grate extra Parmesan over each bowl right before serving for maximum salty richness
• The sauce thickens as it sits, so have that pasta water ready if reheating leftovers
• This dish actually tastes even better the next day as the roasted garlic flavor continues to develop

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There is something deeply satisfying about a recipe that looks impressive but comes together so reliably. This roasted garlic chicken penne has become one of those meals I make when I want people to feel truly welcomed at my table.

Recipe FAQs

→ Can I make roasted garlic chicken penne ahead of time?

Prepare components up to 24 hours in advance. Store sauce, pasta, and chicken separately. Reheat sauce gently, toss with hot pasta and chicken before serving.

→ What pasta shapes work best for this dish?

Penne, rigatoni, or fusilli capture sauce beautifully in their ridges and tubes. Short sturdy pasta holds up well when tossed with the creamy garlic coating.

→ How do I store leftover roasted garlic chicken penne?

Refrigerate in an airtight container for up to 3 days. Reheat with a splash of milk to restore creaminess. The sauce may thicken when cold but loosens when warmed.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless skinless thighs work wonderfully and add extra richness. Adjust roasting time to 25-30 minutes until cooked through.

→ How can I make this lighter?

Substitute half-and-half for heavy cream, use less Parmesan, or increase pasta ratio. The roasted garlic provides plenty of flavor even with reduced cream.

→ What sides complement this pasta dish?

A crisp green salad with vinaigrette balances the richness. Steamed broccoli or roasted asparagus also pair beautifully. Crusty bread soaks up extra sauce.