Pin it The smell of roasting garlic has this way of taking over an entire apartment, my roommate used to complain jokingly that she could taste it through her bedroom door. I first made this penne during a particularly brutal winter when we were all craving something that felt like a warm hug but still seemed respectable enough for a Tuesday dinner. Now its the dish I make when I want people to linger at the table a little longer.
Last winter my sister came over stressed and hungry after a terrible week at work. I pulled this chicken penne out of the oven and watched her shoulders actually drop as she took that first bite. She said it was the first thing that made her feel normal again and I took that as the highest compliment possible.
Ingredients
- 2 large boneless, skinless chicken breasts: Pat them dry before seasoning so they develop a nice golden color while roasting
- 340 g (12 oz) penne pasta: The ridges catch all that creamy sauce and hold onto it beautifully
- 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 evenly without burning
- 2 tbsp unsalted butter: Forms the base of our roux and adds that rich restaurant style flavor
- 2 tbsp all purpose flour: Thickens the sauce into something silky and coating
- 400 ml (1 2/3 cups) whole milk: Creates a smooth creamy base without being too heavy
- 120 ml (1/2 cup) heavy cream: This is what makes the sauce feel luxurious and coating
- 60 g (2 oz) grated Parmesan cheese: Adds a salty, nutty depth that rounds out the garlic
- 1/2 tsp salt and 1/4 tsp black pepper: Season thoughtfully since the Parmesan is already salty
- 1/4 tsp crushed red pepper flakes: Optional but nice for a little warmth that cuts through the cream
- 2 tbsp chopped fresh parsley: Adds a bright, fresh contrast against all that rich sauce
Instructions
- Roast the garlic first:
- Preheat your oven to 200°C (400°F). Slice the top off the head of garlic to expose all the cloves, drizzle with that teaspoon of olive oil, and wrap it up tightly in foil. Let it roast for about 30 minutes until the cloves are soft and golden. Meanwhile, season your chicken breasts generously with salt and pepper and place them on a baking sheet. They will roast alongside the garlic for 22 to 25 minutes until the juices run clear and the internal temperature hits 74°C (165°F). Let the chicken rest for a few minutes before slicing it thinly.
- Cook the penne:
- While everything roasts, boil a large pot of salted water and cook the penne according to package directions until al dente. Drain it but remember to reserve about 120 ml (1/2 cup) of that starchy pasta water before you pour it down the drain. Set both aside.
- Start the sauce base:
- Squeeze those roasted garlic cloves out of their skins and mash them into a paste with a fork. In a large skillet, melt the butter over medium heat and whisk in the flour. Let this cook for about a minute, stirring constantly, until it smells slightly nutty and the raw flour taste is gone.
- Build the cream sauce:
- Gradually whisk in the milk and heavy cream, keeping the mixture moving so no lumps form. Continue stirring for 3 to 4 minutes as the sauce thickens enough to coat the back of a spoon. Stir in your mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if you want a little warmth. Cook just until the cheese melts completely and the sauce is velvety smooth.
- Bring it all together:
- Add your sliced chicken and cooked penne into the sauce and toss until everything is well coated. If the sauce seems too thick, splash in some of that reserved pasta water until it reaches the consistency you want. Serve immediately while its piping hot, topped with fresh parsley and an extra sprinkle of Parmesan.
Pin it This recipe became my go to for new parents and friends recovering from surgery because it freezes beautifully and reheats without losing that creamy texture. Something about the combination of roasted garlic and tender chicken feels like genuine care in a bowl.
Making It Your Own
I have discovered that sautéing some sliced mushrooms or fresh spinach in the butter before making the roux adds an earthy dimension. The mushrooms release their own liquid and almost become part of the sauce itself while spinach wilts down into silky green ribbons throughout the pasta.
Wine Pairing
A crisp Pinot Grigio cuts through the richness of the cream sauce without competing with the garlic. On colder nights I lean toward a light Chardonnay that has just enough buttery quality to echo the sauce. Either way pour what you enjoy because the best pairing is the one that makes you happy.
Make Ahead Strategy
You can roast the garlic and chicken up to two days in advance and keep them refrigerated in separate containers. The sauce comes together quickly so I often do the prep work on Sunday and just rewarm everything when friends are on their way over.
- Undercook the pasta by one minute if you plan to reheat this later
- Add a splash of milk when reheating to bring the sauce back to life
- Leftovers keep well in the refrigerator for up to three days
Pin it There is something deeply satisfying about a recipe that looks impressive but comes together with such simple ingredients. Hope this brings your kitchen the same warmth it brings to mine.
Recipe FAQs
- → Can I prepare this dish ahead of time?
Yes, you can roast the garlic and chicken several hours ahead. Store them separately in the refrigerator. Make the cream sauce fresh just before serving, then combine with the pasta and proteins. This prevents the pasta from becoming mushy.
- → What's the best way to roast garlic without burning it?
Cut the top off the head to expose cloves, drizzle lightly with olive oil, wrap tightly in foil, and roast at 200°C (400°F) for 30 minutes. The foil traps steam, softening the garlic gently. If your oven runs hot, check at 25 minutes to prevent browning.
- → How do I prevent the cream sauce from lumping?
The key is a proper roux. Melt butter, whisk in flour to create a paste, and cook for one full minute before adding liquid. Add milk and cream gradually while whisking constantly. This prevents lumps and creates a silky, smooth sauce.
- → Can I substitute heavy cream with something lighter?
Yes, you can use half-and-half or even whole milk for a lighter version, though the sauce will be less rich. Mix cornstarch with a tablespoon of cold milk and stir in if using all milk to achieve proper thickness.
- → What wines pair best with this dish?
Crisp Pinot Grigio or light Chardonnay work beautifully. The acidity cuts through the richness of the cream sauce while complementing the savory roasted garlic and chicken. Avoid heavy reds that would overpower the delicate flavors.
- → How do I know when the chicken is properly roasted?
Use a meat thermometer to check the thickest part reaches 74°C (165°F). The juices should run clear when pierced. Let the chicken rest for 3-5 minutes before slicing to retain moisture and ensure tender, juicy pieces.