Roasted Garlic Chicken Penne

The first time I made roasted garlic, I could not believe something so simple could transform a dish. My roommate walked in and demanded to know what smelled like a fancy Italian restaurant. Now, this pasta is my go-to when I want to impress without spending hours in the kitchen.

I made this for my sister last winter when she was feeling overwhelmed with work. She took one bite and actually stopped talking for a full minute, which is saying something. Sometimes food says everything words cannot.

Ingredients

• Chicken breasts: Boneless and skinless cooks evenly and slices beautifully into the finished dish
• Penne pasta: The ridges catch every drop of that luscious roasted garlic cream sauce
• Garlic head: Roasting tames the sharpness and brings out natural sweetness
• Butter and flour: This classic roux creates the silky base for our cream sauce
• Whole milk and heavy cream: The combination achieves richness without being overwhelmingly heavy
• Parmesan cheese: Adds salty umami that brings everything together
• Fresh parsley: Brightens the rich flavors and adds a pop of color

Instructions

Roast the garlic ahead of time:

Preheat your oven to 200°C (400°F). Slice the top off that garlic head to expose all the cloves, drizzle with olive oil, and wrap it up tight in foil. Let it roast for 30 minutes until the cloves are soft and golden.

Cook the chicken:

Season your chicken breasts simply with salt and pepper, then place them on a baking sheet. Slide them into the oven alongside the garlic for about 22 to 25 minutes until the juices run clear. Let the chicken rest for a few minutes before slicing it thinly.

Boil the pasta:

Cook your penne in salted boiling water until it is perfectly al dente. Before draining, scoop out about 120 ml (1/2 cup) of that starchy pasta water. This liquid gold helps thicken your sauce later if needed.

Build the cream sauce:

Squeeze those roasted garlic cloves right out of their skins and mash them into a paste. Melt butter in a large skillet over medium heat, whisk in the flour, and let it cook for just a minute. Slowly pour in the milk and cream, whisking constantly until the sauce thickens nicely.

Bring it all together:

Stir the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes into your sauce until the cheese melts. Toss in the sliced chicken and cooked penne, adding pasta water if the sauce needs loosening. Serve immediately topped with fresh parsley and extra Parmesan.

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This dish has become my comfort food of choice on rainy Sundays. Something about the roasted garlic filling the house makes everything feel right with the world.

Making It Your Own

I have learned that sautéed mushrooms or spinach work beautifully in this sauce. The earthiness of mushrooms complements the roasted garlic perfectly, while spinach adds fresh contrast to the rich cream.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream sauce without overpowering the garlic. If you prefer something with a bit more body, a light Chardonnay brings out the buttery notes in the sauce.

Make Ahead Strategy

You can roast the garlic and cook the chicken up to two days in advance. Reheat gently while making the sauce, and this dinner comes together in under 20 minutes on busy weeknights.

• The garlic actually develops even more flavor after sitting in the fridge
• Slice the chicken cold for cleaner cuts
• Always reheat pasta gently to prevent separation

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Share this with people you love, and watch the conversation slow down as everyone takes that first satisfying bite.

Recipe FAQs

→ Can I make this dish ahead of time?

Yes, you can prepare the components in advance. Cook the chicken and roast the garlic up to 2 days ahead, then refrigerate. Make the sauce fresh when ready to serve, as cream-based sauces can separate when reheated. Combine everything just before serving for the best texture and flavor.

→ What pasta shapes work best as a substitute?

Rigatoni, fusilli, or ziti are excellent alternatives that hold the creamy sauce well. Short pasta with ridges or tubes captures the roasted garlic sauce beautifully. Avoid long strands like spaghetti—the sauce coats shaped pasta more effectively for even flavor distribution.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of milk or pasta water to restore creaminess. Avoid high heat which can cause the dairy to separate. The microwave works in short intervals, stirring between each to ensure even heating.

→ Can I use store-bought roasted garlic?

Freshly roasted garlic head yields the best flavor, but jarred minced roasted garlic works in a pinch. Use about 3 tablespoons of jarred roasted garlic to equal one head. Note that jarred varieties may contain preservatives or extra oil, so adjust seasoning accordingly.

→ Is this suitable for freezing?

Freezing isn't recommended as cream-based sauces can separate and become grainy when thawed. However, you can freeze the cooked chicken and roasted garlic separately for up to 3 months. Prepare fresh sauce and pasta when ready to serve for optimal texture and taste.

→ How can I make this lighter?

Replace half the heavy cream with additional whole milk, use less butter in the roux, and increase the proportion of chicken to pasta. Adding vegetables like spinach, bell peppers, or broccoli also boosts nutrition while maintaining satisfaction. Consider using part-skim Parmesan to reduce fat content.