Roasted Garlic Chicken Penne (Printable Version)

Tender penne with roasted chicken in a silky garlic cream sauce. Rich, aromatic, and deeply satisfying Italian-American comfort.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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 cheese for serving

# Directions:

01 - Preheat oven to 400°F.
02 - Slice the top off the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil. Roast for 30 minutes until soft and golden brown.
03 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22 to 25 minutes, or until juices run clear and internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly.
04 - Cook penne in salted boiling water according to package directions 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 smooth paste.
06 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
07 - Gradually whisk in milk and heavy cream, stirring constantly until thickened, approximately 3 to 4 minutes.
08 - Stir in mashed roasted garlic, Parmesan cheese, salt, black pepper, and red pepper flakes if desired. Cook until cheese is melted and sauce is smooth and creamy.
09 - Add sliced chicken and cooked penne to the sauce. Toss gently to coat all pasta, adding reserved pasta water as needed to achieve desired consistency.
10 - Transfer to serving dishes immediately. Garnish with fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The roasted garlic becomes mellow and sweet, transforming into a paste that melts into every forkful
  • This is the kind of dinner that makes people pause midconversation and ask what theyre eating
02 -
  • Letting the chicken rest before slicing keeps all those juices inside instead of on your cutting board
  • That reserved pasta water is your secret weapon for silky sauce consistency
03 -
  • If the garlic head seems small, grab two. Theres no such thing as too much roasted garlic here.
  • Grate your own Parmesan instead of using pregrated. It melts better and tastes noticeably fresher.
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