Roasted Garlic Chicken Penne

My tiny apartment kitchen smelled incredible when I first attempted roasted garlic anything—I had no idea that wrapping a humble head of garlic in foil could transform it into something so utterly irresistible. The way that mellow, sweet flavor permeates this cream sauce still catches me off guard every single time. This pasta became my go-to comfort food during a particularly rainy month when I needed something warm and substantial but didnt want to spend hours at the stove.

I served this to my sister during one of those meandering Sunday afternoon conversations that starts over coffee and somehow stretches right through dinner. She was skeptical about the whole roasted garlic situation until she tasted that first silky, golden forkful. Watching her eyes light up and then immediately ask for the recipe was exactly the validation I needed that this was something worth making again and again.

Ingredients

• 2 large boneless, skinless chicken breasts: I like to pound them slightly so they cook evenly and stay juicy
• 340 g (12 oz) penne pasta: The ridges catch that gorgeous sauce perfectly
• 1 large head garlic: Roasting transforms sharp raw garlic into something spreadable and sweet
• 1 tsp olive oil: Just enough to help the garlic roast without drying out
• 2 tbsp unsalted butter: Creates the roux base for that velvety sauce
• 2 tbsp all-purpose flour: Thickens everything beautifully
• 400 ml (1 2/3 cups) whole milk: I learned the hard way that skim milk makes a sad, thin sauce
• 120 ml (1/2 cup) heavy cream: Adds that luxurious restaurant quality finish
• 60 g (2 oz) grated Parmesan cheese: Freshly grated makes such a difference
• 1/2 tsp salt: Adjust based on your pasta water salting
• 1/4 tsp freshly ground black pepper: A little heat helps balance the rich cream
• 1/4 tsp crushed red pepper flakes: Optional but honestly recommended
• 2 tbsp chopped fresh parsley: Brings a bright pop of color and freshness
• Extra grated Parmesan: Because theres no such thing as too much

Instructions

Preheat and prep the garlic:

Heat your oven to 200°C (400°F) and slice the top off the garlic head to expose all those cloves inside.

Roast the garlic:

Drizzle the exposed cloves with 1 tsp olive oil, wrap tightly in foil, and let it roast for 30 minutes until it is soft and golden.

Season and roast the chicken:

While the garlic is working, season your chicken breasts with salt and pepper, then place them on a baking sheet and roast alongside the garlic for 22 to 25 minutes.

Rest and slice the chicken:

Check that the internal temperature reaches 74°C (165°F) and juices run clear, then let it rest for a few minutes before slicing into thin strips.

Cook the pasta:

Boil your penne in salted water until al dente, then drain but reserve that 120 ml (1/2 cup) of pasta water—this liquid gold saves sauces.

Prep the roasted garlic:

Squeeze those soft roasted cloves right out of their skins and mash them into a fragrant paste.

Start the sauce base:

Melt butter in a large skillet over medium heat, whisk in the flour, and cook for 1 minute while stirring constantly.

Add the liquids:

Gradually whisk in the milk and cream, keeping things moving until the sauce thickens nicely over 3 to 4 minutes.

Build the flavor:

Stir in your mashed roasted garlic, Parmesan, salt, pepper, and those red pepper flakes if you are using them.

Combine everything:

Add the sliced chicken and cooked penne right into the sauce, tossing to coat and adding splashes of pasta water if it needs loosening.

Serve it up:

Plate immediately while it is hot and fragrant, topped with fresh parsley and an extra shower of Parmesan.

Save

This dish has become my default when friends are having a rough week and need something that feels like a hug in bowl form. There is something about the combination of roasted garlic and cream that just hits different, you know?

The Magic of Roasted Garlic

I was genuinely shocked the first time I squeezed roasted garlic out of its skins—it transforms from pungent and sharp into something spreadable, sweet, and almost buttery. This is the flavor foundation that makes this pasta feel special rather than just another weeknight dinner.

Making It Your Own

Sometimes I will sauté mushrooms or spinach right in the sauce before adding the pasta because extra vegetables never hurt anyone. A splash of white wine in the sauce adds brightness, and grilled chicken works beautifully if it is too hot to turn on the oven.

Perfect Pairings

A crisp Pinot Grigio or light Chardonnay cuts through the richness perfectly, though I have also enjoyed this with an icy sparkling water and lemon when I wanted something lighter. A simple green salad with an acidic vinaigrette balances everything beautifully.

• Set the table while the chicken rests so everything feels ready when the pasta is done
• Grate your Parmesan fresh instead of buying pre-grated for better melting
• Double the roasted garlic if you really love that deep, sweet flavor

Save

I hope this becomes one of those recipes you find yourself making without even thinking about it when you need something deeply satisfying.

Recipe FAQs

→ Can I make the roasted garlic ahead of time?

Yes, roast the garlic head up to 3 days in advance. Store the roasted cloves in an airtight container in the refrigerator and mash when ready to use. This can actually deepen the flavor as the garlic continues to mellow.

→ What pasta shapes work best for this dish?

Penne, rigatoni, or ziti are ideal because their tubular shape and ridged surfaces hold the creamy sauce exceptionally well. Fusilli or campanelle would also work well if you prefer more texture.

→ Can I use rotisserie chicken instead of roasting my own?

Absolutely. Use shredded meat from a store-bought rotisserie chicken and skip the roasting step. Add the chicken during the final tossing stage so it heats through without becoming tough.

→ How can I make this lighter?

Replace half the heavy cream with additional whole milk, reduce the butter to 1 tablespoon, and increase the flour slightly to maintain thickness. You can also use less Parmesan or opt for a sharper variety so you need less.

→ Why do I need to reserve pasta water?

The starchy pasta water helps bind the sauce to the pasta, creating a silky consistency and preventing the cream sauce from separating. Add it gradually if the sauce seems too thick after tossing.

→ Can I freeze leftovers?

Yes, though the cream sauce may separate slightly upon reheating. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently with a splash of milk, stirring to restore creaminess.