Roasted Garlic Chicken Penne (Print View)

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

# Components:

→ 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. Slice the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
02 - Season chicken breasts with salt and pepper. Place on baking sheet and roast alongside garlic for 22 to 25 minutes until juices run clear and internal temperature reaches 165°F. Allow to rest, then slice thinly.
03 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
04 - Squeeze roasted garlic cloves from their skins and mash to a smooth paste.
05 - 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, approximately 3 to 4 minutes.
06 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese melts and sauce achieves smooth consistency.
07 - Add sliced chicken and cooked penne to the sauce. Toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
08 - Divide onto serving plates. Garnish with fresh parsley and additional Parmesan cheese.

# Expert Advice:

01 -
  • The roasted garlic melts into the cream and transforms the entire sauce into something sweet, nutty, and impossibly rich.
  • It feels fancy enough for guests but easy enough to make on a weeknight without stress.
  • Leftovers reheat beautifully and somehow taste even better the next day when the flavors have mingled.
02 -
  • Don't skip reserving the pasta water, it's starchy and helps the sauce cling to the pasta in a way plain water can't.
  • Let the chicken rest after roasting or you'll lose all the juices when you slice it, leaving it dry.
  • Whisk the sauce constantly while adding the milk and cream or you'll end up with lumps that won't smooth out.
03 -
  • Roast extra garlic heads and keep them in the fridge, they're incredible on toast, in mashed potatoes, or stirred into soups.
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes so much better.
  • If you want the chicken extra flavorful, rub it with a little garlic powder and Italian seasoning before roasting.
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