Pin It The smell of roasting garlic has this way of taking over an entire apartment. I remember making this on a Tuesday when I was too tired to cook something elaborate but wanted something comforting. My roommate wandered into the kitchen and asked what I was making. When I told her, she cancelled her takeout plans.
Last winter my sister came over after a terrible week at work. I put this in the oven and let it do its thing while we caught up. She took one bite and actually stopped talking. Thats when I knew this recipe was a keeper.
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Ingredients
- 2 large chicken breasts: Boneless and skinless makes slicing easy later, but keep an eye on them so they stay juicy
- 340 g penne pasta: The ridges catch all that roasted garlic cream sauce in the best way
- 1 head garlic: Roasting transforms sharp raw cloves into something sweet and spreadable
- Butter and flour: This classic roux base gives the sauce body without being heavy
- Whole milk and cream: The combination keeps the sauce luscious without overwhelming the garlic flavor
- 60 g Parmesan: freshly grated melts better and brings a salty umami that balances everything
- Red pepper flakes: Just a pinch adds warmth that highlights the roasted sweetness
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Instructions
- Roast the garlic ahead of everything:
- Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and let it roast at 200°C for 30 minutes while you prep everything else.
- Cook the chicken alongside the garlic:
- Season the breasts generously and roast them for 22 to 25 minutes until they reach 74°C internally, then let them rest before slicing into thin strips.
- Boil the pasta water:
- Cook the penne until al dente, drain it, and remember to save that 120 ml of starchy pasta water before you forget.
- Start the creamy base:
- Melt butter in a large skillet, whisk in the flour for a full minute, then gradually stir in the milk and cream until thickened.
- Build the roasted garlic sauce:
- Squeeze those soft roasted cloves from their skins, mash them into a paste, and stir them into the sauce with Parmesan and seasonings until melted and smooth.
- Bring it all together:
- Toss the sliced chicken and cooked penne into the sauce, adding pasta water if it needs loosening, and serve immediately with parsley.
Pin It This recipe has become my go-to when friends need feeding. Last month I made it for a dinner party and someone asked for the recipe before they even finished their plate.
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Making It Your Own
I have found that sautéed mushrooms or spinach work beautifully folded into the sauce. Sometimes I add both when I want to stretch the servings or sneak in extra vegetables.
Worth The Wait
The garlic roasting time might seem long, but that is when the magic happens. Use those 30 minutes to clean up or set the table. Coming back to that golden, fragrant head of garlic makes the patience worth it.
Serving Suggestions
A crisp white wine cuts through the richness perfectly. I like Pinot Grigio or something light. A simple green salad with lemon vinaigrette balances the cream without competing with the garlic.
- Grate extra Parmesan at the table so everyone can add more
- Crusty bread helps scoop up every last bit of sauce
- The leftovers reheat surprisingly well with a splash of milk
Pin It Some dinners are just food. This one feels like a proper meal without any fuss.
Recipe FAQs
- → Can I make this dish ahead of time?
You can prepare the roasted garlic and cooked chicken up to a day in advance. Store them separately in the refrigerator. The sauce reheats beautifully—just add a splash of milk or cream when warming to restore consistency. Cook the penne fresh when ready to serve for the best texture.
- → What cuts of chicken work best?
Boneless, skinless chicken breasts roast evenly and slice beautifully for this dish. However, you can substitute chicken thighs for more flavor and juiciness. Just adjust roasting time to 25-30 minutes for thighs and ensure internal temperature reaches 74°C (165°F).
- → How do I know when the garlic is properly roasted?
Perfectly roasted garlic should be soft, golden-brown, and easily squeezable from its skins. The cloves will have a sweet, mellow flavor completely different from raw garlic. If the cloves are still firm or white, continue roasting in 5-minute increments until perfectly tender.
- → Can I make this gluten-free?
Absolutely. Substitute the penne with your favorite gluten-free pasta and replace the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. The technique remains the same—just check the package instructions for pasta cooking times, as gluten-free varieties may cook faster.
- → What vegetables can I add?
Sautéed mushrooms, fresh spinach, or sun-dried tomatoes complement the garlic cream sauce beautifully. Add vegetables during step 7, allowing them to wilt and absorb flavors. Broccoli florets or roasted bell peppers also work well for added color and nutrition.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce, as pasta absorbs liquid during storage. Warm gently over medium-low heat, stirring occasionally, until heated through. Avoid high heat which can cause the cream sauce to separate.
