Roasted Garlic Chicken Penne (Print Version)

Tender penne with juicy roasted chicken in a silky, oven-roasted garlic cream sauce. Rich and deeply satisfying.

# What You 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, to serve

# Directions:

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. 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 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 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.

# Expert Tips:

01 -
  • The roasted garlic adds a depth of flavor that feels restaurant-quality but comes together in under an hour
  • Leftovers reheat beautifully, making it perfect for meal prep or next-day lunches
02 -
  • Don't skip resting the chicken for at least five minutes—cutting into it immediately lets all those juices escape onto the cutting board
  • The sauce will thicken as it stands off the heat, so it's better to have it slightly looser when you first combine everything
03 -
  • If your roasted garlic seems dry, mix it with a tablespoon of the hot pasta water before adding to the sauce
  • The sauce will look thin at first but thickens rapidly once the cheese melts—give it a full minute before adding more liquid
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