Roasted Garlic Chicken Penne (Printable)

Tender penne with juicy roasted chicken and silky oven-roasted garlic cream sauce. Rich, aromatic, and deeply satisfying.

# What You'll Need:

→ 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 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, to serve

# Method:

01 - Preheat oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap in foil.
03 - Roast garlic for 30 minutes until soft and golden.
04 - 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.
05 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
06 - Squeeze roasted garlic cloves from their skins and mash to a paste.
07 - 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, 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.
10 - Serve immediately, garnished with fresh parsley and extra Parmesan.

# Expert Advice:

01 -
  • The roasted garlic becomes sweet and mellow, folding into the cream without any sharp bite.
  • Everything cooks in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
  • It uses everyday ingredients but feels special enough for company.
02 -
  • Do not skip wrapping the garlic in foil, it steams as it roasts and keeps the cloves from burning.
  • Whisk the flour into the butter and let it cook for a full minute or the sauce will taste pasty.
  • Add the milk and cream slowly while whisking to avoid lumps, patience here makes all the difference.
  • Reserve that pasta water, it has starch that helps the sauce cling and brings everything together.
03 -
  • Roast two garlic heads at once and keep the extra in the fridge, it is perfect for spreading on toast or stirring into mashed potatoes.
  • Use freshly grated Parmesan instead of the pre-grated kind, it melts smoother and tastes so much better.
  • Let the chicken rest for at least five minutes after roasting, this keeps it tender and juicy when you slice it.
  • Toss the pasta in the sauce over low heat for a minute or two, this helps the flavors marry and the sauce cling to every piece.
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