Save The first time I made roasted garlic cream sauce, my apartment smelled so incredible that my neighbor actually knocked on my door to ask what I was cooking. That kind of aroma doesn't happen with raw garlic—it's the slow roasting that transforms those sharp cloves into something sweet, mellow, and absolutely addictive. This pasta became my go-to comfort food during a particularly stressful winter, when I needed something that felt like a hug but didn't require hours of standing at the stove.
I once made this for a friend who swore she hated cream sauces, and she literally licked her plate clean. The key is letting the garlic get properly roasted—don't rush that step, because those golden, softened cloves are what make this sauce taste like it's been simmering all day even though it comes together in minutes.
Ingredients
- 2 large boneless, skinless chicken breasts: I've learned that pounding them to even thickness before roasting helps them cook more evenly and stay juicy
- 340 g penne pasta: The ridges catch the sauce beautifully, though rigatoni works just as well if that's what you have on hand
- 1 large head garlic: Choose heads with tight, papery skins—the cloves should feel firm and heavy for your hand
- 1 tsp olive oil: Just enough to help the garlic roast and prevent sticking to the foil
- 2 tbsp unsalted butter: Essential for that rich sauce base, and lets you control the salt level
- 2 tbsp all-purpose flour: Creates the roux that thickens your cream sauce into something velvety
- 400 ml whole milk: Don't swap for low-fat here—the milk fat contributes to the sauce's luxurious texture
- 120 ml heavy cream: This small amount makes a huge difference in mouthfeel and richness
- 60 g grated Parmesan cheese: Freshly grated melts better and has more flavor than pre-grated varieties
- 1/2 tsp salt and 1/4 tsp black pepper: Adjust based on your preference, but remember the Parmesan is already salty
- 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle heat that cuts through the cream
- 2 tbsp chopped fresh parsley: Adds brightness and color that makes the dish look as good as it tastes
Instructions
- Roast the garlic and chicken:
- Preheat your oven to 200°C and slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and pop it in the oven. Season your chicken breasts with salt and pepper, place them on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until cooked through, while the garlic gets a full 30 minutes to turn golden and soft.
- Cook the pasta:
- Boil salted water and cook your penne until al dente, then drain but remember to reserve that 120 ml of pasta water—the liquid gold that'll help bind your sauce later.
- Prep the roasted garlic:
- Let the garlic cool slightly, then squeeze those soft cloves right out of their skins and mash them into a smooth paste. The texture should be like room-temperature butter, and your kitchen will smell amazing.
- Make the cream sauce base:
- Melt butter in a large skillet over medium heat, whisk in the flour, and let it cook for a minute to lose that raw flour taste. Slowly pour in the milk and cream, whisking constantly to prevent lumps, and cook for 3 to 4 minutes until it thickens enough to coat the back of a spoon.
- Add the garlic and cheese:
- Stir in your mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes. Let the cheese melt completely and the sauce become silky smooth, adjusting the consistency with a splash of pasta water if needed.
- Combine everything:
- Slice your rested chicken into thin pieces and toss both the chicken and cooked penne into the sauce. Add more pasta water if the sauce looks too thick, then serve immediately topped with fresh parsley and extra Parmesan.
Save This recipe earned a permanent spot in my rotation after I served it at a casual dinner party and everyone literally went silent for the first five minutes of eating. There's something deeply satisfying about watching people genuinely enjoy food you've made, especially when it's this comforting and rich.
Making It Your Own
I've discovered that this sauce base is incredibly forgiving and adaptable. Sometimes I'll add sautéed mushrooms or spinach during the sauce-making step, and other times I'll toss in sun-dried tomatoes for extra umami. The roasted garlic remains the star, but these additions make the dish feel fresh each time I make it.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the richness beautifully, though I've also served this with a light Chardonnay when I wanted something with more body. If you're feeding a crowd, a simple green salad with acidic vinaigrette helps balance the plate and adds some welcome freshness to each bite.
Timing Your Prep
The genius of this recipe is how efficiently everything comes together. While the garlic and chicken roast in the oven, you can pre-measure your sauce ingredients, grate the cheese, and set the water for pasta. By the time the chicken comes out to rest, you're literally minutes away from dinner being on the table.
- Grate your Parmesan while the garlic roasts—it melts faster when freshly grated
- Set your pasta water to boil when you put the chicken in the oven
- Have your pasta water measuring cup ready near the colander so you don't forget to reserve it
Save This is the kind of recipe that turns an ordinary Tuesday into something worth remembering, and isn't that the whole point of cooking?
Recipe FAQs
- → How do I know when the roasted chicken is done?
The chicken is done when the internal temperature reaches 74°C (165°F) and juices run clear when pierced. This typically takes 22-25 minutes at 200°C (400°F).
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 2 days in advance. Store it in an airtight container in the refrigerator, then mash and add to your sauce when ready to cook.
- → What should I do if my sauce is too thick?
Add reserved pasta water gradually while stirring until you reach your desired consistency. The starch in the pasta water helps the sauce cling to the penne beautifully.
- → Can I use boneless chicken thighs instead of breasts?
Absolutely. Chicken thighs will stay juicier and require about 25-30 minutes roasting time. Ensure they reach 74°C (165°F) internally.
- → What vegetables pair well with this dish?
Sautéed mushrooms, fresh spinach, roasted cherry tomatoes, or crispy broccoli all complement the garlic cream sauce beautifully. Add them to the skillet before combining the pasta and chicken.
- → Is this dish freezer-friendly?
The cooked dish can be frozen for up to 3 months. Reheat gently on the stovetop with a splash of milk to restore the sauce's creamy consistency.