# 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 tsp olive oil
→ Cream Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp 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 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - extra grated Parmesan for serving
# How to Make It:
01 - Preheat your oven to 400°F for roasting the garlic and chicken.
02 - Slice the top off the head of garlic to expose the cloves, drizzle with 1 tsp olive oil, and wrap completely in aluminum foil.
03 - Place the wrapped garlic in the preheated oven and roast for 30 minutes until cloves are soft and golden.
04 - Season chicken breasts generously with salt and pepper, place on a baking sheet, and roast alongside the garlic for 22-25 minutes until juices run clear and internal temperature reaches 165°F. Rest before slicing thinly.
05 - Bring a large pot of salted water to boil and cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta cooking water.
06 - Squeeze the roasted garlic cloves from their skins and mash thoroughly into a smooth paste.
07 - Melt butter in a large skillet over medium heat, whisk in flour, and cook for 1 minute while stirring constantly to develop flavor.
08 - Gradually whisk in whole milk and heavy cream, continuing to stir for 3-4 minutes until the sauce thickens and coats the back of a spoon.
09 - Stir in the mashed roasted garlic, Parmesan, salt, black pepper, and red pepper flakes. Continue cooking until cheese melts completely and sauce becomes silky smooth.
10 - Add sliced chicken and cooked penne to the sauce, tossing thoroughly to coat. Add reserved pasta water as needed to achieve desired consistency. Serve immediately topped with fresh parsley and additional Parmesan.
