# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (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 - 1⅔ cups whole milk
08 - ½ cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese, to serve
# How to Make It:
01 - Set oven temperature to 400°F.
02 - Slice the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in foil.
03 - Place wrapped garlic in oven and roast for 30 minutes until soft and golden brown.
04 - Season chicken breasts with salt and pepper. Place on baking sheet and roast alongside garlic for 22 to 25 minutes until internal temperature reaches 165°F. Allow to rest before slicing thinly.
05 - Bring salted water to boil in large pot. Add penne and cook according to package directions until al dente. Drain and reserve ½ cup pasta water.
06 - Squeeze softened garlic cloves from their skins into a small bowl and mash to smooth paste.
07 - Melt butter in large skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
08 - Gradually whisk milk and cream into flour mixture, stirring constantly for 3 to 4 minutes until sauce thickens.
09 - Stir in mashed roasted garlic, Parmesan cheese, salt, pepper, and red pepper flakes if desired. Cook until cheese melts and sauce becomes smooth.
10 - Add sliced chicken and cooked penne to sauce. Toss to coat evenly, adding reserved pasta water gradually to achieve desired consistency.
11 - Transfer to serving plates. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately.
