Roasted Garlic Chicken Penne (Printable)

Tender penne with roasted chicken and 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 - 1⅔ cups whole milk
08 - ½ cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes, optional

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving

# Directions:

01 - Set oven temperature to 400°F (200°C).
02 - Slice the top off garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap in aluminum foil, and roast for 30 minutes until soft and golden.
03 - Season chicken breasts with salt and pepper. Place on baking sheet and roast alongside garlic for 22–25 minutes until internal temperature reaches 165°F (74°C). Let rest for 3–5 minutes, then slice thinly.
04 - Bring salted water to boil in large pot. Add penne and cook according to package directions until al dente. Drain and reserve ½ cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash into a smooth paste.
06 - Melt butter in large skillet over medium heat. Whisk in flour and cook for 1 minute until light golden.
07 - Gradually whisk milk and heavy cream into roux, stirring constantly for 3–4 minutes until thickened. Stir in mashed garlic, Parmesan cheese, salt, pepper, and red pepper flakes if using. Cook until cheese melts and sauce becomes smooth.
08 - Add sliced chicken and cooked penne to sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency. Serve immediately.
09 - Transfer to serving bowls or plates. Top with fresh parsley and additional grated Parmesan cheese.

# Expert Tips:

01 -
  • The roasted garlic turns into this sweet, mellow spread that makes the cream sauce taste like it came from a restaurant kitchen
  • Everything comes together in one pan while the oven does most of the work
  • This is the kind of pasta that somehow tastes even better as leftovers the next day
02 -
  • The garlic needs the full 30 minutes to develop that sweet, mellow flavor
  • Letting the chicken rest before slicing keeps all those juices inside the meat
  • Pasta water is your secret weapon if the sauce gets too thick
03 -
  • Use freshly grated Parmesan instead of pre shredded for better melting
  • Warm your milk slightly before adding it to prevent lumps in the roux
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