Roasted Garlic Chicken Penne

The smell of roasting garlic filling my apartment is one of those simple pleasures that makes any Tuesday evening feel special. I stumbled onto this combination during a hectic week when I needed something comforting but didnt want to spend hours hovering over the stove. Now its my go-to when friends drop by unexpectedly because it looks impressive but comes together mostly on its own in the oven.

Last winter my sister came over exhausted from a new job and I made this while she collapsed on the couch. She perked up instantly when that garlic aroma hit the living room and ended up eating three helpings. Now she requests it whenever life gets overwhelming and I always say yes because I know exactly how she feels.

Ingredients

• 2 large boneless skinless chicken breasts: About 400 g total lets you slice them into generous strips after roasting
• 340 g (12 oz) penne pasta: The ridges catch all that roasted garlic cream sauce beautifully
• 1 large head garlic: Roasting whole transforms sharp raw garlic into something sweet and spreadable
• 1 tsp olive oil: Just enough to help the garlic roast without drying out
• 2 tbsp unsalted butter: Forms the base of your roux and adds richness
• 2 tbsp all-purpose flour: Thickens the cream sauce into something velvety and coating
• 400 ml (1 2/3 cups) whole milk: Creates the silky body of the sauce
• 120 ml (1/2 cup) heavy cream: Takes the sauce from good to absolutely luxurious
• 60 g (2 oz) grated Parmesan cheese: Adds that savory umami depth that makes you want to lick the plate
• 1/2 tsp salt: Brings out all the flavors without overpowering
• 1/4 tsp freshly ground black pepper: Provides a gentle warmth and bite
• 1/4 tsp crushed red pepper flakes: Optional but lovely if you want subtle heat
• 2 tbsp chopped fresh parsley: Adds bright color and fresh contrast to the rich sauce
• Extra grated Parmesan: Because everyone wants more cheese on top

Instructions

Get your oven working:

Preheat to 200°C (400°F) so its ready when you are

Roast the garlic:

Slice the top off the head of garlic to expose the cloves drizzle with olive oil wrap in foil and roast for 30 minutes until soft and golden

Cook the chicken:

Season chicken breasts with salt and pepper place on a baking sheet and roast alongside garlic for 22 to 25 minutes until juices run clear and internal temperature reaches 74°C (165°F)

Boil the pasta:

Cook penne in salted boiling water according to package directions until al dente then drain and set aside reserving 120 ml (1/2 cup) pasta water

Prep the garlic paste:

Squeeze roasted garlic cloves from their skins and mash into a smooth paste

Build the sauce base:

Melt butter in a large skillet over medium heat whisk in flour and cook for 1 minute then gradually whisk in milk and cream stirring constantly until thickened about 3 to 4 minutes

Finish the sauce:

Stir in mashed roasted garlic Parmesan salt pepper and red pepper flakes if using until cheese melts and sauce becomes smooth

Bring it all together:

Add sliced chicken and cooked penne to the sauce toss to coat adding reserved pasta water as needed for perfect consistency

Serve it up:

Plate immediately garnished with fresh parsley and extra Parmesan

Save

This dish became a household staple the night my partner came home from a terrible day at work took one bite and announced I should open a restaurant. We sat there eating in comfortable silence until every plate was clean and somehow the problems of the day seemed smaller.

Making It Your Own

Sometimes I throw in sautéed mushrooms or spinach during the sauce step for extra vegetables. The mushrooms add an earthy depth while spinach brings fresh color and nutrition. Both have become regular additions at my house especially when I want to stretch the recipe to feed unexpected guests.

Wine Pairing

A crisp Pinot Grigio cuts through the richness beautifully while a light Chardonnay complements the roasted garlic notes. I usually pour whatever I have open while cooking and serve the same with dinner because life is too short for overthinking wine pairings.

Timing Tips

Start roasting the garlic and chicken as soon as you walk in the door then use that 30 minutes to set the table catch up on emails or simply pour yourself a glass of wine. The pasta water takes minutes to boil and the sauce comes together in under 10 minutes once you start whisking.

• Mise en place everything before you start the sauce
• Warm your serving bowls in the oven while it roasts
• Have wine poured and ready before you call everyone to the table

Save

Gather your favorite people pour some wine and let the oven do most of the work while you enjoy the evening.

Questions & Answers for Recipes

→ Can I make this dish ahead of time?

Yes, prepare the sauce and roast the chicken up to 2 days ahead. Store separately in the refrigerator. Reheat the sauce gently, toss with freshly cooked pasta, and combine just before serving for best texture.

→ What pasta shapes work best as alternatives?

Fusilli, rigatoni, or gemelli capture the creamy sauce beautifully. Short pasta with ridges or tubes holds the roasted garlic coating better than smooth varieties like spaghetti.

→ How do I know when the garlic is properly roasted?

The cloves should feel soft when squeezed and have turned golden-brown. This typically takes 30 minutes at 200°C. The flavor transforms from sharp to sweet and mellow when fully roasted.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless chicken thighs work beautifully and add extra richness. Adjust cooking time to 18-20 minutes until the internal temperature reaches 74°C.

→ How can I make this lighter?

Replace half the cream with additional milk, increase the pasta portion, or add vegetables like spinach or mushrooms. The roasted garlic provides plenty of flavor despite reducing the cream.

→ What wines pair well with this dish?

A crisp Pinot Grigio cuts through the creaminess, while a light Chardonnay complements the roasted garlic. For red wine lovers, a Pinot Noir offers enough acidity to balance the rich sauce.