Save to Pinterest The first time I made this pasta, my apartment smelled like an Italian restaurant for days. My roommate kept wandering into the kitchen, asking what I was cooking that smelled so incredible. Now whenever I roast garlic, I always do extra heads just to spread on bread as a snack while the rest of the dish comes together.
I served this at a small dinner party last winter when my friend was going through a tough breakup. She took three bowls and finally looked up and said this is exactly what I needed. Food has this way of being more than nourishment sometimes.
Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly to even thickness so they cook evenly and stay juicy
- 340 g (12 oz) penne pasta: The ridges catch all that roasted garlic cream sauce beautifully
- 1 large head garlic: Roasting mellows the sharp bite into something sweet and almost caramel-like
- 1 tsp olive oil: Just enough to help the garlic roast without drying out
- 2 tbsp unsalted butter: Forms the base of our roux for that silky texture
- 2 tbsp all-purpose flour: Thickens the sauce into something luscious and coating
- 400 ml (1 2/3 cups) whole milk: The creaminess foundation, do not swap for skim here
- 120 ml (1/2 cup) heavy cream: Adds that luxurious restaurant-quality finish
- 60 g (2 oz) grated Parmesan cheese: Freshly grated melts better than pre-shredded
- 1/2 tsp salt: Adjust based on your personal preference and saltiness of Parmesan
- 1/4 tsp freshly ground black pepper: Freshly ground makes a noticeable difference
- 1/4 tsp crushed red pepper flakes: Optional but I love the subtle warmth it adds
- 2 tbsp chopped fresh parsley: Brings a bright pop of color and fresh flavor against the rich sauce
Instructions
- Roast the garlic:
- Cut the top off your garlic head, drizzle with olive oil, wrap in foil, and roast at 200°C (400°F) for 30 minutes until cloves are soft and golden.
- Cook the chicken:
- Season chicken breasts with salt and pepper, place on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until internal temperature reaches 74°C (165°F).
- Boil the pasta:
- Cook penne in salted boiling water until al dente, then drain while reserving 120 ml (1/2 cup) of the starchy pasta water.
- Prep the roasted garlic:
- Squeeze the soft cloves from their skins and mash them into a smooth paste.
- Make the sauce base:
- Melt butter over medium heat, whisk in flour for 1 minute, then gradually whisk in milk and cream until thickened.
- Add the flavor:
- Stir in mashed garlic, Parmesan, salt, pepper, and red pepper flakes until cheese melts and sauce is smooth.
- Bring it together:
- Add sliced chicken and cooked penne to the sauce, tossing to coat and adding pasta water as needed.
- Serve:
- Plate immediately garnished with fresh parsley and extra Parmesan.
Save to Pinterest Last week my daughter helped me make this and announced she wants to learn to cook real meals, not just help stir. We made extra sauce and she dipped bread in it while standing at the counter, just like I used to do at my grandmother house.
Making It Ahead
You can roast the garlic and cook the chicken up to two days in advance. Store them separately in the refrigerator and reheat gently while making the sauce. The pasta should always be cooked fresh though, leftover pasta never quite comes back to life the same way.
Adding Vegetables
Sautéed mushrooms or spinach work beautifully in this sauce. Add them after the sauce has thickened but before adding the pasta, letting them simmer for just a couple minutes. The mushrooms soak up all that garlicky goodness and become incredibly flavorful.
Wine Pairing
A crisp Pinot Grigio cuts through the richness while complementing the roasted garlic. Light Chardonnay works too if you prefer something with a bit more body. Pour a glass for yourself while cooking, the sauce gets even better when the chef is relaxed.
- Chill your wine glass while the oven heats up
- Use leftover wine to deglaze the pan if making add-ons
- Serve the same wine you cooked with for a thoughtful touch
Save to Pinterest This is the kind of recipe that turns a random Tuesday into something worth remembering. Hope it becomes a regular in your rotation too.
Questions & Answers
- → How do I know when the roasted chicken is done?
The chicken is ready when it reaches an internal temperature of 74°C (165°F) on a meat thermometer. You can also check by piercing the thickest part—the juices should run clear with no pink coloring.
- → Can I make this dish ahead of time?
You can prepare the components separately: roast the garlic and chicken up to 2 days ahead, and make the sauce up to 1 day in advance. Combine everything just before serving and gently reheat over medium-low heat, adding pasta water if needed to restore creaminess.
- → What can I substitute for heavy cream?
You can replace heavy cream with an equal amount of Greek yogurt, sour cream, or half-and-half. For a lighter version, use additional whole milk, though the sauce will be less rich. Stir any substitute in gently at the end to prevent curdling.
- → Why is my sauce too thick or too thin?
If too thick, gradually whisk in reserved pasta water to achieve your desired consistency. If too thin, simmer uncovered for 2-3 minutes to reduce and thicken naturally. The starchy pasta water helps emulsify and bind the sauce beautifully.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat in a skillet, adding a splash of milk or pasta water to restore the sauce's silky texture. Avoid high heat, which can cause the cream to separate.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or light Chardonnay complements the roasted garlic and creamy sauce beautifully. The wine's acidity cuts through the richness of the cream while enhancing the delicate garlic flavors.