Roasted Garlic Chicken Penne

The smell of roasting garlic still pulls me back to my first apartment kitchen, where I learned that patience could transform a humble ingredient into something extraordinary. I had no idea what I was doing with that foil wrapped packet, but when those cloves came out golden and spreadable, everything changed. This pasta became my go to for impressing dates, comforting heartbroken friends, and celebrating tiny victories.

I once made this for a friend who swore she hated garlic, and she went back for thirds. The roasting process completely transforms the sharp bite into something almost caramel and buttery. Now she asks for it every time she comes over, and I have to remind myself to buy an extra head of garlic just for snacking while I cook.

Ingredients

• 2 large boneless skinless chicken breasts: These roast alongside the garlic and stay tender while absorbing all those savory aromas in the oven
• 340 g (12 oz) penne pasta: The ridges catch every drop of that roasted garlic cream sauce, which is basically the whole point
• 1 large head garlic: Roasting transforms those pungent cloves into something sweet, spreadable, and absolutely essential
• 1 tsp olive oil: Just enough to help the garlic roast and prevent sticking while it develops those golden edges
• 2 tbsp unsalted butter: Forms the base of your roux and adds that rich, velvety finish restaurants always seem to achieve
• 2 tbsp all-purpose flour: Thickens the cream sauce without making it heavy or pasty if you whisk it properly
• 400 ml (1 2/3 cups) whole milk: Creates the silky body of the sauce while letting the roasted garlic shine through
• 120 ml (1/2 cup) heavy cream: Takes the sauce from good to absolutely luxurious without overwhelming the garlic
• 60 g (2 oz) grated Parmesan cheese: Adds that salty, nutty depth that makes the whole dish feel complete and satisfying
• 1/2 tsp salt: Enhances all the flavors without competing with the garlic
• 1/4 tsp freshly ground black pepper: Adds just enough warmth to balance the creaminess
• 1/4 tsp crushed red pepper flakes: Optional, but I love how it sneaks in a gentle heat that makes every bite more interesting
• 2 tbsp chopped fresh parsley: Brightens everything up and makes the dish look like you actually tried
• Extra grated Parmesan: Because serving pasta without extra cheese at the table feels wrong

Instructions

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Get your oven working:

Preheat to 200°C (400°F) and clear a rack for both the garlic and chicken to roast together

Start the garlic transformation:

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

Roast the chicken:

Season those breasts with salt and pepper, place them on a baking sheet, and let them roast alongside the garlic for 22 to 25 minutes until they hit 74°C (165°F) internally

Cook the pasta:

Boil your penne in salted water until al dente, then drain but definitely save that 120 ml (1/2 cup) of pasta water

Prep the roasted garlic:

Squeeze those soft cloves from their skins and mash them into a paste that will dissolve beautifully into the sauce

Build your roux:

Melt butter in a large skillet over medium heat, whisk in the flour, and cook for a minute to lose that raw flour taste

Create the sauce:

Gradually whisk in the milk and cream, stirring constantly for 3 to 4 minutes until everything thickens nicely

Add the magic:

Stir in the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes until the cheese melts and the sauce turns smooth and fragrant

Bring it all together:

Add sliced chicken and cooked penne to the sauce, tossing everything to coat and adding pasta water if it needs loosening

Finish like a pro:

Serve immediately with fresh parsley sprinkled on top and pass extra Parmesan around the table

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This dish has become my shorthand for showing people I care about them. Something about the combination of roasted garlic and creamy pasta just makes conversations flow easier and problems feel smaller.

Making It Your Own

I love adding sautéed mushrooms or spinach to the sauce for extra texture and nutrition. Sometimes I toss in sun dried tomatoes when I want something that feels a little more rustic and bright.

Perfect Wine Pairings

A crisp Pinot Grigio cuts through the richness beautifully, but a light Chardonnay works just as well. Honestly, whatever white wine you have open will probably taste better once you take your first bite of this pasta.

Smart Kitchen Moves

Learning to roast garlic properly was a game changer for so many recipes beyond just this pasta. I now keep roasted garlic in my fridge for spreading on bread or stirring into soups.

• Squeeze the roasted garlic cloves over the sauce so you do not waste any of that golden goodness
• Let the chicken rest before slicing so it stays juicy
• Grate your own Parmesan fresh for better melting and flavor

Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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There is something deeply satisfying about a recipe that transforms simple ingredients into something that feels like a hug. Hope this pasta brings as much comfort to your table as it has to mine.

Questions & Answers

→ How do I know when the chicken is fully cooked?

The chicken reaches doneness when the internal temperature reaches 74°C (165°F) when measured with a meat thermometer in the thickest part. You can also check that juices run clear when pierced with a knife.

→ Can I prepare this dish ahead of time?

Yes, you can cook the components separately and store them in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding pasta water or cream to restore the sauce consistency.

→ What should I do if my sauce is too thick?

Gradually whisk in reserved pasta water a little at a time until you reach your desired consistency. The starchy pasta water helps thin the sauce while adding body.

→ Can I use jarred roasted garlic instead of roasting my own?

Absolutely. Use about 3-4 tablespoons of jarred roasted garlic, mashed into a paste, for similar flavor convenience without the roasting time.

→ What wine pairs best with this dish?

A crisp Pinot Grigio or light Chardonnay complements the rich garlic cream sauce beautifully. The acidity cuts through the richness and refreshes the palate between bites.

→ How can I make this gluten-free?

Substitute gluten-free penne pasta and use gluten-free all-purpose flour in the sauce. Verify all ingredients and products are certified gluten-free to avoid cross-contamination.