# 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 - 1 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon freshly ground black pepper
12 - 1/4 teaspoon crushed red pepper flakes, optional
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese for serving
# Directions:
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 tightly in aluminum foil.
03 - Place wrapped garlic in preheated oven and roast for 30 minutes until cloves are soft and golden.
04 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22 to 25 minutes, or until internal temperature reaches 165°F. Allow to rest for 5 minutes, then slice thinly.
05 - Cook penne in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
06 - Squeeze softened roasted garlic cloves from their skins and mash to a smooth paste.
07 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to prevent lumps.
08 - Gradually whisk in milk and heavy cream, stirring constantly until sauce thickens, approximately 3 to 4 minutes.
09 - Stir in mashed roasted garlic paste, Parmesan cheese, salt, pepper, and red pepper flakes if desired. Cook until cheese melts completely and sauce reaches smooth consistency.
10 - Add sliced chicken and cooked penne to the cream sauce. Toss to coat evenly, adding reserved pasta water gradually to achieve desired sauce consistency.
11 - Transfer to serving plates immediately while hot. Garnish generously with fresh parsley and additional grated Parmesan cheese.
