Save The kitchen filled with that unmistakable roasted garlic aroma while my roommate kept poking her head in, asking if dinner was ready yet. I'd been experimenting with garlic cream sauces for months, but something about roasting the garlic first changed everything. That night, the way the silky sauce coated every penne curve made it instantly clear this recipe was staying. Now it's the most requested dish at every dinner party.
Last winter my sister came over exhausted from work, and I made this while she curled up on the couch. She took one bite and actually stopped talking mid-sentence. That's when I knew this wasn't just another pasta dish, it was comfort food that demands attention.
Ingredients
- 2 large boneless, skinless chicken breasts: I pound them slightly to even thickness so they cook through without drying out at the edges
- 340 g (12 oz) penne pasta: The ridges catch sauce perfectly, but rigatoni works if that's what you have in the pantry
- 1 large head garlic: Choose heads with tight papery skins and no green sprouts peeking out, those make the garlic bitter
- 1 tsp olive oil: Just enough to coat the garlic before roasting, helps those cloves caramelize beautifully
- 2 tbsp unsalted butter: Start the roux with cold butter so it melts slowly into the flour without browning too fast
- 2 tbsp all-purpose flour: This thickens the cream sauce into something velvety that coats pasta rather than pooling at the bottom
- 400 ml (1 2/3 cups) whole milk: Room temperature milk incorporates into the roux smoothly without making lumps
- 120 ml (1/2 cup) heavy cream: The secret to restaurant-style richness without needing any strange ingredients
- 60 g (2 oz) grated Parmesan cheese: Freshly grated melts into the sauce, pre-grated sometimes has anti-caking agents that make it gritty
- 1/2 tsp salt and 1/4 tsp freshly ground black pepper: Season the sauce before adding pasta, it's harder to adjust afterward
- 1/4 tsp crushed red pepper flakes: Optional, but I love the subtle heat that cuts through all that cream
- 2 tbsp chopped fresh parsley: Adds a bright fresh finish and makes the dish look like it came from a restaurant kitchen
Instructions
- Roast the garlic to golden perfection:
- Preheat your oven to 200°C (400°F), slice the top off that garlic head to expose all the cloves, drizzle with olive oil, wrap tightly in foil, and let it roast for 30 minutes until soft and golden.
- Cook the chicken while garlic roasts:
- Season chicken breasts generously with salt and pepper, place on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until juices run clear or internal temperature hits 74°C (165°F).
- Rest and slice the chicken:
- Let the chicken rest for 5 minutes so juices redistribute, then slice thinly against the grain for tender bite-sized pieces.
- Cook pasta to al dente perfection:
- Boil penne in generously salted water according to package directions, drain when still slightly firm to the bite, and reserve 120 ml (1/2 cup) of that starchy pasta water before draining completely.
- Prep the roasted garlic paste:
- Squeeze those soft roasted cloves right out of their skins, mash them into a smooth paste with a fork, and breathe in that incredible aroma.
- Build the cream sauce base:
- Melt butter in a large skillet over medium heat, whisk in flour and cook for 1 minute until bubbly, then gradually whisk in room temperature milk and cream, stirring constantly for 3 to 4 minutes until thickened.
- Finish the sauce with roasted garlic:
- Stir in that mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes, cook until cheese melts completely and sauce becomes silky smooth.
- Bring everything together:
- Add sliced chicken and cooked penne to the sauce, toss gently to coat every piece, and add reserved pasta water if sauce needs thinning.
- Serve with generous garnishes:
- Plate immediately while hot, sprinkled with fresh parsley and extra Parmesan because there's no such thing as too much cheese on pasta.
Save My friend's husband usually hates creamy pasta dishes but went back for thirds. Watching someone completely change their mind about food they thought they didn't like, that's the magic of a really good recipe.
Make It Yours
Sometimes I throw in sautéed mushrooms or spinach during step 7 when the sauce is finishing. The mushrooms add earthy depth while spinach brings fresh color and nutrients. Both options turn this into a more complete one-bowl meal.
Perfect Wine Pairing
A crisp Pinot Grigio cuts through the cream beautifully without overwhelming the garlic. Light Chardonnay works too, but anything too oaky fights with the delicate roasted flavors. Keep it chilled and pour a glass while the chicken roasts.
Storage and Reheating
This keeps remarkably well in the refrigerator for up to 3 days, stored in an airtight container. Reheat gently with a splash of milk to bring the sauce back to life, and it tastes just as good as the first night.
- Freeze individual portions without the parsley garnish for up to 2 months
- Thaw overnight in the refrigerator before reheating slowly on the stovetop
- Add fresh parsley after reheating so it stays bright and doesn't wilt
Save There's something deeply satisfying about a recipe that transforms simple ingredients into something restaurant-worthy. This pasta has saved countless weeknight dinners and impressed more dinner guests than I can count.
Recipe Help
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 2 days in advance. Store it in an airtight container in the refrigerator. Simply reheat gently before mashing into the sauce, or use it cold—it will warm through as the sauce cooks.
- → How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C (165°F) when measured with a meat thermometer inserted into the thickest part. The juices should run clear. Let it rest for a few minutes before slicing to retain moisture.
- → What can I use if I don't have heavy cream?
Substitute with whole milk, but reduce it by simmering to concentrate the flavor. Alternatively, use crème fraîche, sour cream, or a combination of milk with a touch of butter for richness.
- → How do I fix a sauce that's too thick?
Gradually whisk in reserved pasta water, whole milk, or cream one tablespoon at a time until you reach the desired consistency. The starch in pasta water also helps the sauce cling nicely to the penne.
- → Can I make this dish gluten-free?
Absolutely. Use gluten-free penne pasta and substitute the all-purpose flour with cornstarch, rice flour, or a commercial gluten-free flour blend in equal amounts. Always verify that all ingredients, especially the pasta, are certified gluten-free.
- → What wine pairs best with this dish?
Crisp, light-bodied white wines work beautifully. Try Pinot Grigio, Chardonnay, or Vermentino. The acidity cuts through the richness of the cream sauce while complementing the roasted garlic's depth.