Save Pin The first time I made this roasted garlic chicken penne, my entire apartment smelled like an Italian grandmother had moved in and taken over the kitchen. My roommate actually texted me from the gym asking what I was cooking because the scent had somehow traveled down the hallway and out the building entrance. That roasted garlic sweetness mixed with bubbling cream sauce is something nobody can ignore.
I served this on a rainy Tuesday evening when my sister came over exhausted from work. She took two bites, put her fork down, and said this was the kind of meal that fixes bad days entirely. We sat at the counter picking at the serving bowl long after wed finished our actual portions, just talking and eating until the sauce was gone.
Ingredients
- 2 large boneless skinless chicken breasts: Slice these thinly after resting so every bite gets tender juicy pieces that hold onto the sauce
- 340 g penne pasta: Those ridges are designed to catch sauce and this creamy garlic version deserves nothing less
- 1 large head garlic: Roasting transforms pungent raw cloves into something sweet spreadable and utterly essential
- 2 tbsp unsalted butter and 2 tbsp flour: This simple roux creates the silky foundation that makes restaurantstyle sauce achievable at home
- 400 ml whole milk and 120 ml heavy cream: The combination gives you richness without overwhelming heaviness
- 60 g grated Parmesan: Salty and nutty this ties everything together with that classic Italian depth
- 2 tbsp chopped fresh parsley: Brings a bright pop of color and fresh flavor against all that creamy richness
Instructions
- Roast the garlic:
- Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast at 200°C for 30 minutes until the cloves are soft and golden. The kitchen will start smelling incredible about halfway through.
- Cook the chicken:
- Season the chicken breasts with salt and pepper, then roast alongside the garlic for 22 to 25 minutes until cooked through. Let it rest for a few minutes before slicing into thin strips.
- Boil the pasta:
- Cook the penne in salted water until al dente, then drain but remember to reserve that pasta water. Its liquid gold for adjusting sauce consistency later.
- Build the sauce base:
- Melt butter in a large skillet over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cream, stirring constantly until thickened and smooth.
- Add the roasted garlic:
- Squeeze those soft roasted cloves from their skins and mash them into a paste. Stir this into the sauce along with Parmesan, salt, pepper, and red pepper flakes if you want gentle warmth.
- Bring it all together:
- Add the sliced chicken and cooked penne to the sauce, tossing everything to coat. Use that reserved pasta water if the sauce needs loosening up, then serve immediately with parsley and extra Parmesan.
Save Pin This recipe has become my goto for comfort food that still feels elegant enough for company. Last month I made it for a friend whod just had a baby and she told me later that she ate the leftovers cold from the container at 2am because she couldnt stop thinking about it.
Making It Your Own
Sautéed mushrooms or spinach work beautifully in the sauce, adding texture and a pop of color against the creamy white. Just add them after the roux thickens and let them cook down a bit before proceeding with the liquids. The earthiness of mushrooms especially complements the roasted garlic in a way that feels intentional.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the richness while light Chardonnay mirrors the creaminess without overpowering. Either choice works beautifully, but pour what you enjoy drinking. The right wine makes this feel like a restaurant meal at your own table.
Timing Is Everything
The garlic and chicken can roast simultaneously, which keeps the active cooking time manageable. While those are in the oven, you can prep ingredients and get the pasta water going. This kind of timing makes a seemingly complex dish totally doable on a weeknight.
- Everything comes together quickly once the sauce starts so have all ingredients measured and ready
- The sauce continues thickening off the heat so remove it slightly earlier than you think
- Leftovers reheat surprisingly well with a splash of milk to loosen the sauce
Save Pin Theres something deeply satisfying about a recipe that tastes like it took hours when actually it was mostly hands off time. This roasted garlic chicken penne is exactly that kind of dinner magic.
Cooking Questions & Answers
- → Can I make the roasted garlic ahead of time?
Yes, roasted garlic can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This actually makes assembly day much easier and allows the garlic flavor to develop further.
- → What's the best way to prevent a lumpy cream sauce?
Whisk constantly as you slowly add the milk and cream to the flour and butter mixture. Starting with a smooth roux base and maintaining medium heat ensures a silky, lump-free sauce every time.
- → How do I know when the chicken is perfectly cooked?
Use an instant-read thermometer to check that the internal temperature reaches 74°C (165°F). The juices should run clear when pierced. Avoid overcooking, as this can result in dry meat.
- → Can I substitute the heavy cream with something lighter?
You can replace half the heavy cream with whole milk or Greek yogurt for a lighter version, though the sauce will be less rich. Adjust seasoning as needed since lighter alternatives affect the depth of flavor.
- → What vegetables work well with this dish?
Sautéed mushrooms, fresh spinach, sun-dried tomatoes, or roasted asparagus all complement the garlic cream sauce beautifully. Add them directly to the sauce or toss them with the pasta before serving.
- → How should I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk or pasta water to restore the sauce's creamy consistency.