Roasted Garlic Chicken Penne

The kitchen filled with that unmistakable roasted garlic scent, the kind that makes your stomach growl before you even realize you're hungry. My roommate walked in, took a deep breath, and immediately asked what magic was happening on the stove. This pasta started as a Tuesday night experiment when we had chicken, garlic, and cream but no clear plan. Now it's the recipe that gets requested at every dinner party.

Last winter, my sister came over exhausted from a grueling work week. I made this while she curled up on the couch with a glass of wine, and by the time we sat down to eat, she declared it better than anything she had at a restaurant that month. There's something about the combination of tender chicken, al dente penne, and that velvety roasted garlic sauce that just feels like a hug.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and slices beautifully for tossing with pasta
• Penne pasta: The ridges and hollow centers catch every drop of that creamy garlic sauce
• Head of garlic: Roasting whole cloves mellows their sharp bite into something sweet and spreadable
• Butter and flour: This classic roux creates the foundation for a silky, smooth sauce that wont separate
• Whole milk and heavy cream: The milk balances richness while cream adds that luxurious body
• Parmesan cheese: Adds salty depth and helps the sauce cling to every piece of pasta
• Fresh parsley: Brightens the rich dish and adds a pop of color that makes it feel complete

Instructions

Roast the garlic and chicken:

Preheat your oven to 200°C and slice the top off that garlic head to reveal the cloves. Drizzle with olive oil, wrap tightly in foil, and pop it in. Season your chicken breasts simply with salt and pepper, place them on a baking sheet, and let everything roast together for about 25 minutes until the chicken is cooked through and the garlic is soft and golden.

Cook the pasta:

While the oven works, boil salted water and cook your penne until perfectly al dente. Before draining, scoop out that half cup of starchy pasta water liquid gold for adjusting your sauce later.

Build the creamy foundation:

Melt butter in a large skillet over medium heat and whisk in your flour, letting it cook for just a minute. Slowly pour in the milk and cream while whisking constantly, keeping the heat gentle so nothing scorches. Let it bubble and thicken for about 4 minutes until it coats the back of a spoon.

Add the roasted garlic magic:

Squeeze those soft roasted cloves from their skins and mash them into a fragrant paste. Stir this into your cream sauce along with the Parmesan, salt, pepper, and red pepper flakes if you like a little warmth. Let the cheese melt completely into the sauce until it's impossibly smooth.

Bring it all together:

Slice your rested chicken into thin strips and add them to the skillet along with your cooked penne. Toss everything together vigorously, adding splashes of that reserved pasta water until the sauce coats each piece of pasta beautifully. Serve right away while it's steaming hot, topped with fresh parsley and an extra sprinkle of Parmesan.

Save

This recipe has become my go to when friends need comforting after a hard week. Something about roasted garlic and cream sauce makes people feel taken care of, like you put extra love into the meal even though it's surprisingly straightforward.

Make It Your Own

I've discovered this sauce is incredibly forgiving. Throw in sautéed mushrooms or spinach during the last minute of sauce making for extra vegetables and texture. The creamy base happily embraces whatever additions you choose.

Perfect Pasta Every Time

The pasta water trick is absolute magic. That starchy liquid emulsifies with the cream sauce, creating a restaurant quality consistency that feels professional and luxurious. Never skip this step.

Serving Suggestions

A simple green salad with lemon vinaigrette cuts through the richness perfectly. Crusty bread on the side is non negotiable for sopping up every last drop of sauce.

• Chill a light white wine like Pinot Grigio to complement the creamy dish
• Keep extra Parmesan at the table because everyone always wants more
• Make a double batch because the leftovers disappear incredibly fast

Save

There's nothing quite like gathering around a steaming bowl of this pasta, watching people take that first bite and seeing their eyes light up. Good food does that.

Q&A About the Recipe

→ How do I roast the garlic for this dish?

Slice the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30 minutes until soft and golden. The cloves will squeeze easily from their skins.

→ Can I make this creamy pasta dish ahead of time?

The sauce can be prepared up to 24 hours in advance and refrigerated. Reheat gently with a splash of milk before tossing with freshly cooked pasta and chicken for best results.

→ What pasta shapes work best with garlic cream sauce?

Penne, rigatoni, or fusilli catch the silky sauce beautifully in their ridges and tubes. Short pasta shapes with texture help the rich garlic cream coating cling to every bite.

→ How do I know when the chicken is fully cooked?

Roast chicken breasts until juices run clear and the internal temperature reaches 74°C (165°F). Let the meat rest for 5 minutes before slicing to keep it tender and juicy.

→ Can I use pre-roasted garlic from a jar?

While jarred roasted garlic works in a pinch, fresh oven-roasted garlic provides superior sweetness and depth. The roasting process concentrates flavors more effectively than preserved alternatives.