# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (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 - 1⅔ cups whole milk
08 - ½ cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving
# Cooking Steps:
01 - Preheat oven to 400°F.
02 - Slice the top off the garlic head to expose 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. Remove from oven and let rest, then slice thinly.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving ½ cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash to a smooth 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, approximately 3 to 4 minutes.
07 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes. Cook until cheese is melted and sauce achieves smooth consistency.
08 - Add sliced chicken and cooked penne to the sauce. Toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
09 - Transfer to serving dishes immediately. Garnish with fresh parsley and extra Parmesan cheese.
