Roasted Garlic Chicken Penne

The smell of roasted garlic has this way of taking over an entire apartment, making neighbors wonder what magic is happening behind closed doors. I discovered this during a dreary February when I needed something that felt like a warm embrace. The chicken came out perfectly juicy, and that roasted garlic cream sauce was unlike anything I had ever made from scratch. Now whenever gray skies roll in, this is the first thing my partner requests by name.

Last winter, my sister came over completely exhausted from a brutal week at work. I put this together while she sat at the counter, and watching her face light up after that first bite was better than any compliment I could have asked for. She now makes this for her roommates whenever someone has had an especially rough day, which might be the highest honor a recipe can receive.

Ingredients

• 2 large boneless skinless chicken breasts: These provide tender protein that absorbs all that roasted garlic goodness while staying juicy
• 340 g penne pasta: Penne catches the sauce in those ridges and tubes, making every bite perfectly coated
• 1 large head garlic: Roasting mellows the sharpness into something sweet, spreadable, and incredibly aromatic
• 1 tsp olive oil: Just enough to help the garlic roast evenly without drying out
• 2 tbsp unsalted butter: The foundation for your roux, giving the sauce that velvety richness
• 2 tbsp all-purpose flour: This thickens your cream sauce into something beautifully glossy and coating
• 400 ml whole milk: Whole milk creates a luscious base that is not too heavy
• 120 ml heavy cream: Just enough cream to make the sauce feel luxurious without overwhelming
• 60 g grated Parmesan cheese: Adds salty depth and that umami punch that ties everything together
• 1/2 tsp salt: Essential for bringing out all the layered flavors
• 1/4 tsp freshly ground black pepper: Freshly ground makes a huge difference here
• 1/4 tsp crushed red pepper flakes: Optional, but lovely if you want just a hint of warmth
• 2 tbsp chopped fresh parsley: Brightens up all that richness and makes the dish look gorgeous

Instructions

Roast the garlic and chicken:

Preheat your oven to 200°C and slice the top off the garlic head to expose the cloves, drizzle with olive oil, and wrap tightly in foil. Season the chicken with salt and pepper, place both on a baking sheet, and roast the garlic for 30 minutes and the chicken for 22 to 25 minutes until cooked through.

Cook the pasta:

While everything roasts, boil salted water and cook the penne until al dente, then drain but remember to reserve that pasta water.

Prep the roasted garlic:

Squeeze those soft roasted cloves out of their skins and mash them into a smooth paste with a fork.

Make the cream sauce:

Melt butter in a large skillet over medium heat, whisk in flour for a minute, then gradually add milk and cream, whisking constantly until thickened.

Finish the sauce:

Stir in the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes until the cheese melts and everything is silky smooth.

Combine everything:

Add sliced chicken and pasta to the sauce, tossing to coat and adding pasta water if it needs loosening, then serve immediately.

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My roommate walked in while the garlic was roasting and actually stopped in her tracks, asking what smelled so incredible. We ended up eating straight from the pan while standing at the counter, which is always the sign of a successful recipe. Sometimes the best dinners are not the ones with the nicest table setting, but the ones that make you pause mid bite.

Make It Your Own

Sautéed mushrooms or spinach work beautifully in the sauce for extra depth and nutrition. I have also added sun-dried tomatoes when I wanted something with a little tang. The base sauce is forgiving enough that you can experiment with what you have on hand.

Worth The Wait

The 30 minutes of roasting time might feel long, but that transformation from raw garlic to something sweet and spreadable is absolutely worth it. Do not be tempted to skip this step or use garlic powder instead. The difference in flavor depth is night and day.

Serving Suggestions

A crisp Pinot Grigio cuts through the richness beautifully, and a simple green salad with a bright vinaigrette helps balance the meal.

• Crusty bread is practically mandatory for sopping up any remaining sauce
• Grate extra Parmesan at the table because everyone likes a different amount
• Leftovers reheat surprisingly well for lunch the next day

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This is the kind of recipe that turns an ordinary Tuesday into something that feels like a small occasion. Enjoy every garlicky, creamy bite.

Recipe Q&A

→ Can I make the roasted garlic ahead of time?

Yes, you can roast the garlic up to 3 days in advance. Store it in an airtight container in the refrigerator and mash it when ready to use in the sauce.

→ What other pasta shapes work well with this dish?

Fusilli, rigatoni, or campanelle are excellent alternatives as their ridges and curves capture the creamy garlic sauce beautifully. Avoid long strands like spaghetti—the sauce coats short pasta much more effectively.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of milk or cream to restore the sauce's silky consistency, adding more pasta water if needed.

→ Can I use rotisserie chicken instead?

Absolutely! Shredded rotisserie chicken works wonderfully and will reduce your cooking time by about 25 minutes. Simply add it during the final toss to heat through without overcooking.

→ How can I make this dish lighter?

Replace half the heavy cream with additional whole milk, use less butter, or increase the proportion of chicken and vegetables while reducing the pasta portion. The roasted garlic flavor remains robust even with these adjustments.

→ What vegetables can I add to this dish?

Sautéed mushrooms, spinach, sun-dried tomatoes, or roasted bell peppers complement the garlic cream sauce beautifully. Add them during step 7 so they heat through without becoming mushy.