Roasted Garlic Chicken Penne

The smell of roasting garlic filling my tiny apartment kitchen is one of those simple pleasures that makes a Tuesday evening feel special. I stumbled on this combination during a particularly hectic week when I needed something comforting but didnt want to order takeout for the third night in a row. The way that sweet, mellow roasted garlic melts into a creamy sauce creates this incredible depth that feels fancy but comes together with pantry staples.

My sister was visiting last winter when I first made this, and she literally stopped mid conversation after her first bite. That silent moment when someone is just really enjoying their food, yeah, thats exactly what happened. She demanded I write down the recipe before she left, and now its become our go-to comfort meal whenever life gets overwhelming.

Ingredients

• 2 large boneless skinless chicken breasts: About 400 g total, these provide the hearty protein base that makes this a satisfying main dish
• 340 g penne pasta: The ridges and hollow centers catch that creamy roasted garlic sauce beautifully
• 1 large head garlic: Roasting whole transforms sharp raw garlic into something sweet, mellow, and spreadable
• 1 tsp olive oil: Just enough to coat the garlic before roasting and help it caramelize
• 2 tbsp unsalted butter: Forms the base of your roux and adds that rich, buttery foundation to the sauce
• 2 tbsp all-purpose flour: Thickens the cream sauce into that perfectly silky consistency
• 400 ml whole milk: Creates the creamy base without being too heavy
• 120 ml heavy cream: Adds that luxurious texture and richness that makes this feel indulgent
• 60 g grated Parmesan cheese: Brings salty, nutty depth that complements the sweet roasted garlic
• 1/2 tsp salt and 1/4 tsp black pepper: Essential seasoning that enhances all the flavors
• 1/4 tsp crushed red pepper flakes: Optional, but adds a gentle warmth that cuts through the richness
• 2 tbsp chopped fresh parsley: Bright, herbaceous finish that cuts through the creaminess

Instructions

Roast the garlic head:

Cut off the top to expose cloves, drizzle with olive oil, wrap tightly in foil, and roast at 200°C for 30 minutes until cloves are soft and golden.

Cook the chicken:

Season with salt and pepper, place on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until juices run clear, then let rest before slicing thinly.

Boil the pasta:

Cook penne in salted water until al dente, then drain while reserving 120 ml of that starchy pasta water for adjusting sauce consistency later.

Make the roux base:

Melt butter in a large skillet over medium heat, whisk in flour for one minute, then gradually add milk and cream while stirring constantly for 3 to 4 minutes until thickened.

Build the sauce:

Squeeze roasted garlic from skins and mash into a paste, then stir into the cream sauce with Parmesan, salt, pepper, and red pepper flakes until smooth.

Bring it all together:

Add sliced chicken and cooked penne to the sauce, toss to coat everything thoroughly, and use reserved pasta water if needed for that perfect silky consistency.

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This recipe has become my default for welcoming new neighbors or comforting friends who need a warm meal. Something about that combination of tender chicken, creamy sauce, and the subtle sweetness of roasted garlic just makes people feel at home.

Make It Your Own

I have discovered that sautéing mushrooms or spinach right in the sauce adds wonderful texture and nutrition without complicating the recipe. The mushrooms absorb all that garlicky creaminess while spinach adds a fresh contrast that balances the richness.

Wine Pairing

A crisp Pinot Grigio or light Chardonnay cuts through the cream sauce beautifully while complementing the roasted garlic notes. The acidity and slight chill of white wine creates this perfect balance against the warm, comforting elements of the dish.

Storage and Reheating

This pasta actually develops even more flavor overnight as the garlic and cream sauce meld together with the penne. Store in an airtight container for up to four days and reheat gently with a splash of milk to restore that silky consistency.

• Add an extra drizzle of cream or milk when reheating to bring the sauce back to life
• The garlic flavor intensifies over time, so leftovers might be even more delicious than the first night
• If the sauce seems too thick after refrigeration, that reserved pasta water trick works wonders again

Save

There is something deeply satisfying about a recipe that looks and tastes impressive but comes from such humble ingredients. This Roasted Garlic Chicken Penne has become one of those meals I make when I want to feed people well without spending hours in the kitchen.

Recipe FAQs

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

The garlic head is ready when the cloves are very soft and golden brown, typically after 30 minutes at 200°C (400°F). You should be able to easily squeeze the cloves from their skins with minimal pressure.

→ Can I prepare the roasted garlic ahead of time?

Yes, roasted garlic can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator and mash it fresh when making the sauce to preserve maximum flavor.

→ What should I do if the cream sauce is too thick?

Simply add the reserved pasta water a little at a time while stirring until you reach the desired consistency. The starch in the pasta water helps maintain the sauce's silky texture while thinning it out.

→ Can I make this with boneless, skinless chicken thighs instead?

Absolutely. Chicken thighs are actually more forgiving and stay juicier than breast meat. They may need an extra 5-10 minutes of roasting time to reach 74°C (165°F) internally.

→ What pasta can I substitute for penne?

Any sturdy pasta shape works well with this sauce. Try rigatoni, fusilli, or fettuccine. Avoid delicate shapes like angel hair, which may become mushy when tossed with the heavy cream sauce.

→ Is this dish freezer-friendly?

The assembled dish can be frozen for up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of milk if the sauce seems too thick.