Pin it The first time I roasted a whole head of garlic, my entire apartment smelled like an Italian bistro for days. I remember squeezing those soft golden cloves out of their papery skins and wondering why I had ever used raw garlic in anything. This pasta dish came together on a rainy Tuesday when I needed something comforting but still impressive enough for dinner with friends.
My sister usually claims she does not like garlic heavy dishes, but she went back for seconds of this pasta. Watching her face light up when that first creamy forkful hit her tongue reminded me why I love cooking for people who think they know what they want.
Ingredients
- 2 large boneless skinless chicken breasts: About 400 g, seasoned well and roasted until juicy then sliced into bite sized pieces
- 340 g penne pasta: The ridges catch all that roasted garlic cream sauce beautifully
- 1 large head garlic: Roasted whole until the cloves turn into sweet golden paste that transforms the entire dish
- 1 tsp olive oil: Just enough to coat the garlic before wrapping it in foil
- 2 tbsp unsalted butter: Forms the base of your roux and adds that rich finish
- 2 tbsp all purpose flour: Thickens the cream sauce into something velvety and clinging
- 400 ml whole milk: Creates the silky body of the sauce without being too heavy
- 120 ml heavy cream: The secret to that restaurant style luxurious texture
- 60 g grated Parmesan cheese: Salty nutty richness that binds everything together
- 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken and balance the sauce
- 1/4 tsp crushed red pepper flakes: Optional but adds this lovely subtle warmth that cuts through the cream
- 2 tbsp chopped fresh parsley: Brightens up all that rich creaminess and makes it look gorgeous
- Extra grated Parmesan: Because some things in life are better with more cheese
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F). Slice the top off your garlic head to expose all the cloves, drizzle with that teaspoon of olive oil, and wrap it tightly in foil. Pop it in the oven for 30 minutes until the cloves are soft and golden.
- Cook the chicken:
- Season your chicken breasts generously with salt and pepper. Place them on a baking sheet and slide them into the oven alongside the garlic. Roast for 22 to 25 minutes until the juices run clear and the internal temperature hits 74°C (165°F). Let it rest for a few minutes before slicing thinly.
- Boil the pasta:
- Cook your penne in salted boiling water according to the package directions until al dente. Drain it but save 120 ml (1/2 cup) of that starchy pasta water. Set both aside.
- Prep the garlic paste:
- Squeeze those gorgeous roasted cloves right out of their skins and mash them into a smooth paste. The smell will be incredible.
- Make the roux:
- In a large skillet, melt your butter over medium heat. Whisk in the flour and let it cook for about 1 minute, stirring constantly. Gradually pour in the milk and heavy cream, whisking as you go. Keep stirring until the sauce thickens, about 3 to 4 minutes.
- Build the sauce:
- Stir in your mashed roasted garlic, Parmesan, salt, pepper, and those red pepper flakes if you are using them. Let it cook just until the cheese melts and the sauce turns silky smooth.
- Bring it together:
- Add your sliced chicken and cooked penne right into the sauce. Toss everything to coat, adding that reserved pasta water if the sauce seems too thick.
- Serve it up:
- Plate immediately while it is hot and fragrant. Scatter fresh parsley on top and pass around extra Parmesan at the table.
Pin it Last winter my neighbor smelled this cooking through our shared wall and knocked on my door with a bottle of wine. We ended up eating this pasta standing up in my kitchen while talking about everything and nothing. Sometimes the best dinner parties happen completely by accident.
Getting The Garlic Right
I have learned that cutting just enough off the garlic head to expose the cloves without slicing them off completely makes squeezing them out later so much easier. The foil should be wrapped tightly but not pressing against the cut side or some of those precious oils will stick.
Perfecting The Sauce
Whisking constantly when adding the milk prevents lumps from forming, but if you do end up with a few, just give it a quick whisk with an immersion blender before adding the garlic. The sauce should coat the back of a spoon but still drip off slowly.
Make It Your Own
This recipe welcomes creativity like an old friend. I have added spinach in the last minute so it wilts just slightly, and sautéed mushrooms work beautifully sautéed right before making the sauce.
- Try swapping half and half for the heavy cream if you want something slightly lighter
- Grilled chicken adds a nice smoky flavor if you have time to fire up the grill
- A handful of cherry tomatoes roasted alongside the garlic bursts into little pockets of sweetness
Pin it There is something deeply satisfying about a dish that looks fancy but comes from such humble ingredients. This pasta has become my go to for both quiet weeknight dinners and those nights when I need to remind myself why I love cooking.
Recipe FAQs
- → How do I know when the roasted garlic is ready?
Roast the garlic for about 30 minutes until the cloves are soft, golden, and easy to squeeze out of their skins. The garlic should feel tender when pierced with a fork and have a sweet, mellow flavor.
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 2 days in advance and store it in an airtight container in the refrigerator. You can also freeze roasted garlic paste for up to 3 months for convenient use later.
- → What should I do if my cream sauce is too thick?
Simply add reserved pasta water a little at a time while stirring to reach your desired consistency. The starchy pasta water helps thin the sauce while maintaining its creamy texture and helping it coat the pasta evenly.
- → How do I prevent the chicken from drying out?
Roast the chicken until it reaches an internal temperature of 74°C (165°F), then let it rest for a few minutes before slicing. This allows juices to redistribute, keeping the meat tender and moist when tossed with the sauce.
- → Can I add vegetables to this dish?
Absolutely. Sauté mushrooms, spinach, sun-dried tomatoes, or roasted broccoli with the sauce before adding the pasta. These additions complement the garlic and cream beautifully while adding nutritional value and texture.
- → What's the best way to reheat leftovers?
Reheat gently in a skillet over medium-low heat, stirring occasionally and adding a splash of milk or pasta water to restore creaminess. You can also microwave in a covered bowl, stirring halfway through and adding liquid as needed.