Roasted Garlic Chicken Penne (Print Version)

Tender penne pasta with roasted chicken in a silky garlic cream sauce. Rich, aromatic, and deeply satisfying.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (approximately 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, 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 for a few minutes, then slice thinly.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash into 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 cheese, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce reaches a 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 - Serve immediately, garnished with fresh parsley and extra Parmesan cheese.

# Expert Advice:

01 -
  • The roasted garlic creates a complex, savory-sweet profile that is far superior to standard garlic sauce.
  • It is a restaurant-quality main dish that uses simple techniques like roasting and making a basic roux.
  • The combination of heavy cream and Parmesan ensures a luxurious, velvety texture in every bite.
02 -
  • Don't skip the resting time for the chicken; it allows the juices to redistribute, ensuring the meat stays moist when sliced.
  • Use freshly grated Parmesan rather than pre-shredded cheese for better melting and a smoother sauce.
  • If the sauce becomes too thick while sitting, a small splash of warm milk or pasta water will loosen it right back up.
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