Roasted Garlic Chicken Penne (Print Version)

Tender penne with juicy roasted chicken in a silky, aromatic garlic cream sauce. Italian-American comfort dish.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 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 - 1 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Garnish

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

# How to Make It:

01 - Preheat oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil and wrap in aluminum foil. Roast for 30 minutes until soft and golden.
03 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22 to 25 minutes, or until juices run clear and internal temperature reaches 165°F. Let rest, then slice thinly.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash to a paste.
06 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until thickened, about 3 to 4 minutes.
07 - Stir in mashed roasted garlic, Parmesan cheese, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
08 - Add sliced chicken and cooked penne to the sauce. Toss to coat, adding reserved pasta water as needed for desired consistency.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Additional Tips::

01 -
  • The roasted garlic transforms into this sweet, mellow spread that melts into the cream sauce like it was always meant to be there
  • Everything comes together in one pan while the oven does the heavy lifting, making you look like you put in way more effort than you actually did
  • The way the silky sauce clings to every penne curve while the roasted chicken adds these pockets of savory goodness is just the kind of comfort food that makes people pause mid conversation
02 -
  • Do not rush the garlic roasting step because those 30 minutes are what transform sharp, pungent garlic into something sweet and mellow that makes the whole dish sing
  • The pasta water is not optional, it is your secret weapon for adjusting sauce consistency without watering down the flavor
  • Let the chicken rest for a few minutes before slicing, otherwise all those juices will end up on the cutting board instead of in the pasta where they belong
03 -
  • Use room temperature milk and cream to prevent the sauce from breaking or getting lumpy when you add them to the roux
  • Grate your own Parmesan instead of buying pre grated cheese because it melts better and has way more flavor
  • If the sauce seems too thick, add that pasta water a tablespoon at a time until you reach the perfect consistency
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