Save The first time I made this roasted garlic chicken penne, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. I had been experimenting with roasting garlic in bulk that weekend, and something about adding that sweet, mellow roasted flavor to a classic cream sauce just transformed the entire dish. Now it is become my go to comfort meal for rainy Sundays when I want something that feels luxurious but does not require exhausting effort.
I made this for my sister last winter when she was recovering from surgery, and she told me it was the first thing that actually made her feel like eating again. There is something about the combination of tender chicken, al dente pasta, and that velvety garlic sauce that just feels like being wrapped in a warm blanket. She still asks me to make it whenever I visit.
Ingredients
- 2 large boneless, skinless chicken breasts: I always pound them slightly to even thickness so they cook evenly and stay juicy
- 340 g penne pasta: The ridges catch the sauce beautifully, though rigatoni works just as well
- 1 large head garlic: Roasting transforms sharp raw garlic into something sweet and spreadable
- 1 tsp olive oil: Just enough to help the garlic roast without burning
- 2 tbsp unsalted butter: Creates the foundation for your roux and adds that classic rich flavor
- 2 tbsp all-purpose flour: Thickens the sauce to the perfect velvety consistency
- 400 ml whole milk: I have tried lower fat options but whole milk gives the best texture
- 120 ml heavy cream: This is what makes the sauce feel luxurious and restaurant worthy
- 60 g grated Parmesan cheese: Freshly grated melts better and has superior flavor
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust to taste, but remember the Parmesan is already salty
- 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle warmth it adds
- 2 tbsp chopped fresh parsley: Adds brightness and makes the dish look finished
Instructions
- Roast the garlic first:
- Preheat your oven to 200°C and slice the top off the garlic head to expose all the cloves. Drizzle with olive oil, wrap tightly in foil, and let it roast for 30 minutes until the cloves are soft and golden.
- Cook the chicken:
- Season your chicken breasts generously with salt and pepper, then place them on a baking sheet. Roast alongside the garlic for 22 to 25 minutes until the juices run clear, then let them rest for a few minutes before slicing into thin strips.
- Boil the pasta:
- Cook your penne in heavily salted water until al dente, then drain but remember to reserve that 120 ml of pasta water before you forget.
- Prep the roasted garlic:
- Squeeze those soft roasted cloves right out of their skins and mash them into a smooth paste with a fork.
- Make your roux:
- Melt the butter in a large skillet over medium heat, then whisk in the flour and let it cook for exactly 1 minute while stirring constantly.
- Build the sauce:
- Gradually whisk in the milk and cream, keep stirring for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
- Add the flavor:
- Stir in your mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using, and cook until the cheese melts completely into the sauce.
- Bring it all together:
- Add your sliced chicken and cooked penne to the sauce, tossing everything together and adding that reserved pasta water if the sauce seems too thick.
- Serve it up:
- Plate immediately while everything is hot and fragrant, sprinkled with fresh parsley and extra Parmesan for whoever wants it.
Save This recipe became my signature dish during my first year of teaching, when I needed something comforting to make after long days but still wanted to feel like I was cooking something special. Something about the ritual of roasting the garlic and stirring the sauce became almost meditative.
Making It Your Own
I have discovered that sautéing sliced mushrooms or fresh spinach in the butter before making the roux adds incredible depth and makes the dish feel even more substantial. The mushrooms release their own liquid that mingles beautifully with the garlic cream sauce.
Perfect Pairings
A crisp Pinot Grigio or light Chardonnay cuts through the richness perfectly, though I have also served this with a simple green salad dressed with lemon vinaigrette to balance the heaviness. The acidity from the dressing really brightens each bite.
Storage Secrets
This actually reheats surprisingly well if you add a splash of milk when warming it up, though I recommend storing the pasta and sauce separately if possible. The sauce keeps for up to four days in the refrigerator and freezes beautifully for those nights when you need comfort food fast.
- Undercook your pasta slightly if you plan to have leftovers, as it will continue absorbing sauce
- Never reheat this more than once, the cream sauce can separate and become grainy
- Let the dish come to room temperature before refrigerating to prevent condensation from making it soggy
Save There is something deeply satisfying about this dish that goes beyond just flavor, maybe it is the way the aroma fills the kitchen or how a good pasta dish just brings people together. I hope it becomes one of those recipes you turn to again and again.
Recipe Help & FAQs
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 2 days in advance and store it in an airtight container in the refrigerator. This can actually enhance the flavor as it allows time for the roasted notes to develop further.
- → How do I prevent the cream sauce from breaking?
Maintain medium heat and whisk constantly when adding milk and cream to the roux. Avoid high heat, which can cause the sauce to curdle. If it does break, remove from heat and whisk in a splash of cold milk.
- → What can I add for extra vegetables?
Sautéed mushrooms, fresh spinach, sun-dried tomatoes, or steamed broccoli work beautifully. Add them to the skillet after creating the sauce for consistent flavors throughout the dish.
- → Is there a gluten-free option?
Absolutely. Substitute gluten-free penne pasta and use cornstarch or gluten-free flour as your thickening agent in equal amounts. Check all ingredient labels for hidden gluten sources.
- → 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, adding a splash of milk or cream to restore sauce consistency. Avoid microwaving, which can cause uneven heating.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or light Chardonnay complements the creamy garlic sauce beautifully. The acidity in white wine cuts through the richness and cleanses the palate between bites.