Save to Pinterest The garlic roasting in the oven always pulls everyone into the kitchen before dinner is even close to ready. I started making this on Tuesdays when the week feels too long and something warm and comforting becomes non-negotiable. My husband confessed he used to sneak extra garlic cloves straight from the foil while I was finishing the sauce. Now I always roast two heads instead of one.
My sister visited last winter and ate three bowls before asking what made it taste so different from regular alfredo. She still talks about the garlic cream sauce every time we plan dinner together. Its become the meal she requests most when she needs a proper reset.
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Ingredients
- 2 large boneless skinless chicken breasts: Season them generously since they carry the main protein flavor
- 340 g penne pasta: The ridges catch every bit of the roasted garlic cream sauce
- 1 large head garlic: Roasting mellows the sharpness into something sweet and spreadable
- 2 tbsp unsalted butter: Forms the base of your roux for that silky consistency
- 2 tbsp all-purpose flour: Thickens the cream sauce without weighing it down
- 400 ml whole milk: Creates a lighter base than using all heavy cream
- 120 ml heavy cream: Adds just enough richness without becoming overwhelming
- 60 g grated Parmesan: Use freshly grated for the best melt and flavor
- 2 tbsp chopped fresh parsley: Cuts through the richness with bright color and freshness
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Instructions
- Roast the garlic:
- Slice the top off the garlic head to expose cloves, drizzle with olive oil, wrap in foil, and roast at 200°C for 30 minutes until golden and soft.
- Cook the chicken:
- Season chicken breasts with salt and pepper, roast alongside garlic for 22 to 25 minutes until juices run clear, then rest and slice thinly.
- Boil the pasta:
- Cook penne in salted water until al dente, drain while reserving 120 ml pasta water for adjusting sauce consistency later.
- Start the roux:
- Melt butter in a large skillet over medium heat, whisk in flour for 1 minute, then gradually whisk in milk and cream until thickened.
- Build the sauce:
- Squeeze roasted garlic from skins and mash into a paste, stir into cream sauce with Parmesan, salt, pepper, and red pepper flakes until smooth.
- Combine and serve:
- Add sliced chicken and cooked penne to the sauce, toss to coat while adding pasta water as needed, then garnish with parsley and extra Parmesan.
Save to Pinterest This dish became a Friday tradition during my first year of teaching when energy ran low but appetite stayed high. Now it just tastes like coming home.
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Perfecting Your Garlic Roast
Some garlic heads roast faster than others depending on size and freshness. Check at 25 minutes and give it another 5 if the cloves still feel firm when squeezed through the foil. The cloves should spread like soft butter.
Getting The Sauce Right
Whisking constantly while adding milk prevents lumps from forming in your roux. If any stubborn lumps appear, use an immersion blender for 10 seconds before adding the roasted garlic.
Make It Your Own
The base recipe stands perfectly on its own but welcomes additions beautifully. Sautéed mushrooms work well here, as does fresh spinach stirred in at the very end.
- Crispy pancetta adds a salty crunch that contrasts the creamy sauce
- Broccoli florets blanched with the pasta bring color and nutrition
- A squeeze of lemon juice right before serving brightens everything
Save to Pinterest Theres something deeply satisfying about a recipe that turns simple ingredients into a meal worth lingering over. Hope this finds its way into your regular rotation too.
Recipe FAQs
- → How do I roast the garlic for this dish?
Slice the top off a head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30 minutes until soft and golden. Squeeze the cloves from their skins and mash into a paste before adding to the cream sauce.
- → Can I make this dish gluten-free?
Yes, substitute gluten-free penne pasta and replace all-purpose flour with a gluten-free flour blend or cornstarch. Double-check all ingredient labels to ensure they're certified gluten-free.
- → What wine pairs best with roasted garlic chicken penne?
A crisp Pinot Grigio or light Chardonnay complements the rich cream sauce and roasted garlic flavors beautifully. The acidity helps cut through the richness while enhancing the aromatic garlic notes.
- → How long does this dish take to prepare?
Total time is 50 minutes—15 minutes for preparation and 35 minutes for cooking. The garlic and chicken roast simultaneously in the oven, while the pasta boils and the sauce comes together quickly on the stovetop.
- → Can I add vegetables to this pasta?
Absolutely. Sauté 100 g of sliced mushrooms or fresh spinach in the skillet before making the sauce, or add them directly to the cream sauce. Both vegetables complement the roasted garlic and pair well with the chicken.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to restore the sauce's consistency. The pasta may absorb more liquid overnight, so additional pasta water or cream might be needed when reheating.
