Save The smell of roasting garlic filling my apartment on a Tuesday evening changed how I thought about weeknight cooking forever. I had forgotten about the wrapped head in the oven until the aroma hit me, sweet and mellow, nothing like raw garlic could ever be. That accidental discovery led to this pasta, which has since become my go-to when friends need real food after a long day.
Last winter my neighbor came over crying after a terrible day at work, and I made this without measuring anything. She sat at my counter watching me mash the roasted garlic into the butter, quiet but present. When we finally sat down with our bowls, she took one bite and said this was exactly what she needed, which I honestly think had more to do with the garlic than anything else.
Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy when sliced
- 340 g penne pasta: The ridges catch every drop of that roasted garlic cream sauce
- 1 large head garlic: Roasting transforms harsh raw cloves into something sweet and spreadable
- 2 tbsp unsalted butter: The foundation for your roux, dont skimp here
- 2 tbsp all-purpose flour: This thickens the cream sauce into something velvety
- 400 ml whole milk plus 120 ml heavy cream: The combo gives you richness without being overwhelmingly heavy
- 60 g grated Parmesan: Buy a wedge and grate it yourself, the pre-grated stuff resists melting
- 2 tbsp chopped fresh parsley: Brings a bright pop of color and fresh flavor against all that richness
Instructions
- Get your garlic roasting:
- Cut the top off your garlic head, drizzle with olive oil, wrap tightly in foil, and pop it in a 200°C oven for 30 minutes until the cloves are soft and golden.
- Roast the chicken:
- Season your chicken breasts generously with salt and pepper, then place them on a baking sheet and roast for 22 to 25 minutes until the juices run clear.
- Cook the pasta:
- Boil your penne in well-salted water until al dente, then drain but remember to save 120 ml of that starchy pasta water.
- Start the cream sauce:
- Melt butter in a large skillet over medium heat, whisk in the flour for one minute, then gradually pour in the milk and cream while whisking constantly.
- Add the roasted garlic:
- Squeeze those soft roasted cloves from their skins, mash them into a paste, and stir them into your thickened sauce along with the Parmesan and seasonings.
- Bring it all together:
- Toss the sliced chicken and cooked penne into the sauce, adding that reserved pasta water if it needs loosening up.
Pin it My partner claims this is the only dish Ive made that prompted him to scrape the bowl clean, literally, with a fork. That roasted garlic gets into every crevice of the penne, and the cream sauce somehow manages to be rich without feeling heavy on the stomach.
Making It Your Own
Ive learned that adding mushrooms or spinach to the sauce makes it feel even more like a restaurant quality meal. The mushrooms release their own liquid into the cream, creating an earthier depth that pairs beautifully with the sweetness of roasted garlic.
Perfect Wine Pairings
Something crisp and acidic cuts through all that creaminess perfectly. I keep Pinot Grigio stocked in my fridge specifically for nights when this pasta is on the menu, though a buttery Chardonnay works if you prefer more oak.
Make Ahead Strategy
You can roast the garlic and cook the chicken up to two days ahead, keeping everything wrapped separately in the refrigerator. The sauce comes together so quickly that having those components ready means dinner is ready in the time it takes pasta to boil.
- The sauce thickens as it stands, so add more pasta water when reheating leftovers
- If you only have pre-minced garlic, roast it in a small foil packet with olive oil for 15 minutes
- Extra Parmesan at the table is never a bad idea with this dish
Pin it There is something deeply comforting about pasta that coats your fork and leaves you feeling properly fed. I hope this becomes one of those recipes you turn to without even thinking about it.
Frequently Asked Questions
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 2 days in advance and store it in an airtight container in the refrigerator. Squeeze out the cloves and mash them when ready to use.
- → How do I prevent the cream sauce from becoming too thick?
Reserve pasta water while cooking the penne. If your sauce becomes too thick, gradually stir in reserved pasta water, a little at a time, until you reach the desired consistency.
- → Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs stay moist and flavorful. Increase roasting time to 28-30 minutes and ensure they reach an internal temperature of 74°C (165°F).
- → What can I add to enhance the flavor?
Sauté sliced mushrooms or fresh spinach in the skillet before adding milk and cream. Fresh herbs like thyme or basil also complement the roasted garlic beautifully.
- → Is this dish suitable for dairy-free diets?
Not in its traditional form, as it contains butter, milk, cream, and Parmesan. However, you can substitute with dairy-free alternatives like plant-based butter, oat milk, and nutritional yeast for similar results.
- → How should I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce's silky texture.