Roasted Garlic Chicken Penne (Print Version)

Tender penne with roasted chicken and creamy oven-roasted garlic sauce

# Ingredient List:

→ 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

# Cooking Directions:

01 - Preheat oven to 400°F.
02 - 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.
03 - 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.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash to a paste.
06 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in milk and cream, stirring constantly until thickened, about 3–4 minutes.
08 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
09 - 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.

# Expert Suggestions:

01 -
  • The roasted garlic creates an incredible depth of flavor that feels like you spent hours simmering sauce, but it comes together in under an hour
  • This dish strikes that perfect balance between rich comfort food and something elegant enough for dinner guests
  • The creamy sauce clings to every piece of penne and coats the tender chicken slices so nothing is left bare
02 -
  • Do not rush the garlic roasting step, because those 30 minutes transform sharp raw cloves into something completely different and sweeter
  • Always let the chicken rest for at least 5 minutes before slicing, otherwise all those juices will run out onto your cutting board
  • The pasta water is your secret weapon if the sauce gets too thick, so do not dump it down the drain
03 -
  • If your garlic cloves aren't soft and squeezable after 30 minutes, give them another 5–10 minutes until they yield easily
  • Use room temperature milk and cream to prevent the sauce from breaking or becoming grainy
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