Roasted Garlic Chicken Penne

The smell of roasting garlic filling my tiny apartment kitchen is one of those simple pleasures that makes everything feel right with the world. I first made this on a Tuesday when I had leftover chicken from a weekend roast and a garlic head that needed using. My roommate wandered in from her room, sniffing the air like a cartoon character, and asked what magic I was conjuring. We ended up eating straight from the pan while standing at the counter because waiting for plates seemed like wasting time.

I made this for a friend recovering from surgery last winter. She texted me three days later saying it was the first thing she had actually tasted since getting sick, and could I please bring more. There is something about roasted garlic that feels like a hug in food form, and when you pair it with cream and cheese and perfectly cooked pasta, it becomes the kind of meal people remember.

Ingredients

• 2 large boneless skinless chicken breasts: Roasting them alongside the garlic keeps everything hands off and lets the oven do the work while you prep other ingredients
• 340 g penne pasta: Those ridges and tubes are basically designed to grab onto thick creamy sauces, which is exactly what we are going for here
• 1 large head garlic: Roasting transforms sharp raw garlic into something sweet, spreadable, and deeply aromatic that becomes the soul of this dish
• 2 tbsp unsalted butter: The foundation for our roux and the starting point for that velvety cream sauce that ties everything together
• 2 tbsp all-purpose flour: This thickens the sauce just enough so it coats the pasta instead of running right off it
• 400 ml whole milk: Whole milk gives the sauce body without being too heavy, and it creates that perfect velvety texture we want
• 120 ml heavy cream: Just enough cream to make the sauce luxurious and rich without crossing into too much territory
• 60 g grated Parmesan cheese: Parmesan brings that salty, nutty depth that rounds out the sweetness of the roasted garlic beautifully
• 2 tbsp chopped fresh parsley: Fresh herbs cut through all that richness and add this pop of color that makes the dish look like you tried harder than you did

Instructions

Organize kitchen cleaning supplies and cooking essentials on the wall to keep prep areas tidy and accessible.

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Get the oven going and start the garlic:

Preheat your oven to 200°C (400°F), slice the top off that garlic head to expose all the cloves, drizzle with a teaspoon of olive oil, and wrap it up tight in foil like a little present.

Roast the garlic and chicken:

Pop the foil wrapped garlic in the oven and while you are at it, season those chicken breasts with some salt and pepper, then put them on a baking sheet right alongside the garlic for about 30 minutes until the garlic is soft and golden and the chicken reaches 74°C (165°F).

Cook the pasta smart:

Get your penne going in salted boiling water, cook it until it is al dente, then drain it but save that 120 ml of pasta water because it is liquid gold for adjusting your sauce later.

Prep the garlic paste:

Squeeze those soft roasted cloves right out of their skins and mash them into a smooth paste, which is easier than it sounds and smells incredible.

Build the cream sauce base:

Melt the butter in a large skillet over medium heat, whisk in the flour and let it cook for just a minute, then gradually pour in the milk and cream while whisking constantly until it thickens up nicely over 3 to 4 minutes.

Bring it all together:

Stir in that mashed roasted garlic, the Parmesan, salt, pepper, and red pepper flakes if you want some gentle heat, then add the sliced chicken and cooked pasta, tossing everything together and using that reserved pasta water if the sauce needs loosening up a bit.

Finish and serve:

Plate it up while it is hot and fragrant, sprinkling fresh parsley and extra Parmesan on top like you are plating at a restaurant, then serve immediately because this dish is best when it is still steaming.

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This has become my go to when someone needs comforting but I do not want to spend hours at the stove. Last month my neighbor came over after a terrible day at work, and we sat at my kitchen table eating this and talking until the pan was empty and her mood had completely turned around.

Making It Your Own

I have added sautéed mushrooms when I wanted something earthy, and I have thrown in spinach during the last minute of sauce making for some color and nutrition. The beauty of this recipe is that the roasted garlic cream sauce plays nicely with so many additions, so you can adapt it based on what you have or what you are craving without messing up the core flavors.

Wine Pairing

A crisp Pinot Grigio cuts through the creaminess without competing with the garlic, and a light Chardonnay brings these buttery notes that echo the sauce. I personally love something with good acidity because it balances the richness and keeps each bite feeling fresh instead of heavy.

Make Ahead Strategy

The garlic can be roasted a day or two ahead and kept in the fridge, which actually cuts your prep time in half on busy nights. The sauce also reheats beautifully, so if you are making this for meal prep, just add a splash of milk when warming it up because it thickens up in the fridge.

• Double the garlic and keep the extra roasted cloves in the freezer for future recipes
• If you are making this for a crowd, the sauce and pasta can be prepped separately and combined right before serving
• This dish actually tastes better the next day as the garlic mellows even more into the sauce

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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There is something deeply satisfying about a dish that looks fancy but comes from such simple ingredients and straightforward techniques. This is the kind of recipe that turns an ordinary Tuesday into something worth savoring.

Frequently Asked Questions

→ Can I prepare this dish in advance?

Yes, you can roast the garlic and chicken up to 2 days ahead and store in the refrigerator. Prepare the cream sauce fresh just before serving, then combine with reheated chicken and freshly cooked pasta for best texture and flavor.

→ What pasta alternatives work well?

Rigatoni, fusilli, or fettuccine are excellent substitutes. For gluten-free diets, use certified gluten-free pasta and swap all-purpose flour for cornstarch or rice flour in the sauce. The cooking time remains unchanged.

→ How do I prevent a lumpy cream sauce?

Whisk the flour into melted butter continuously for 1 minute before gradually adding milk and cream. Maintain medium heat and stir constantly to create a smooth roux base. This prevents lumps from forming in the final sauce.

→ What wine pairs best with this dish?

Crisp Pinot Grigio or light Chardonnay complement the roasted garlic and creamy sauce beautifully. The acidity cuts through the richness while enhancing the dish's aromatic qualities.

→ How do I adjust sauce consistency?

Use reserved pasta water to thin the sauce if too thick, or simmer uncovered for 2-3 minutes to reduce if too thin. Start with half the reserved pasta water and adjust gradually for your preferred coating consistency.

→ Can I add vegetables to this dish?

Absolutely. Sauté sliced mushrooms, spinach, sun-dried tomatoes, or roasted red peppers with the cream sauce for added nutrition and flavor. Fresh broccoli florets work wonderfully too—add them while tossing with pasta.