Save There's something magical that happens when garlic spends an hour in a hot oven. My tiny apartment kitchen used to fill with this mellow, sweet aroma that would make neighbors actually knock on my door to ask what I was making. This pasta dish started as a way to use up leftover roast chicken and somehow became the most requested dinner at every gathering.
I made this for my sister after she had a terrible week at work. She took one bite, closed her eyes, and actually stopped talking for a full minute which is basically a miracle. Now she texts me every Tuesday asking if its on the menu.
Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy
- 340 g penne pasta: The ridges catch all that creamy sauce better than smooth pasta
- 1 large head garlic: Dont be shy here more garlic means more flavor and that's never a bad thing
- 2 tbsp unsalted butter: This forms the base of your roux so use the real thing
- 2 tbsp allpurpose flour: This thickens the sauce into that perfect coating consistency
- 400 ml whole milk plus 120 ml heavy cream: The combo gives you richness without being overwhelmingly heavy
- 60 g grated Parmesan: Freshly grated melts so much better than the pre shredded stuff
- Salt black pepper and red pepper flakes: Season as you go every layer needs a little love
- 2 tbsp fresh parsley: This brightens everything up at the end
Instructions
- Get that garlic roasting:
- Cut the top off your garlic head drizzle with olive oil wrap in foil and pop it in a 200°C oven for 30 minutes until the cloves are soft and golden
- Roast the chicken:
- Season those breasts generously slide them into the oven alongside the garlic and roast for 22 to 25 minutes until perfectly cooked through
- Cook the pasta:
- Drop your penne into salted boiling water and cook until al dente then drain but remember to save that pasta water
- Make the magic sauce base:
- Melt butter in a large skillet whisk in flour let it cook for a minute then slowly pour in the milk and cream stirring constantly until it thickens
- Add the roasted garlic:
- Squeeze those soft cloves from their skins mash them into a paste and stir them right into the sauce along with Parmesan and seasonings
- Bring it all together:
- Toss the sliced chicken and cooked pasta into the skillet adding splashes of pasta water until the sauce clings to every piece
Save This dish has become my go to for potlucks because it travels well and somehow tastes even better the next day. My cousin actually asked for the recipe for her wedding rehearsal dinner which felt like the biggest compliment ever.
Making It Your Own
I've learned that sautéed mushrooms or spinach work beautifully in this sauce. The earthiness of mushrooms pairs so well with the sweet roasted garlic and spinach adds a fresh pop of color and nutrition without changing the flavor profile too much.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the creaminess beautifully while a light Chardonnay complements the roasted notes in the garlic. Honestly I've served this with everything from sparkling water to red wine and it never disappoints.
Make Ahead Strategy
You can roast the garlic and chicken up to two days ahead and store them in the fridge. The sauce comes together in about 10 minutes when you're ready to eat.
- Undercook the pasta slightly by 1 to 2 minutes since it will finish cooking in the sauce
- Warm the milk and cream slightly before adding to the hot roux for smoother incorporation
- If sauce gets too thick after sitting add more pasta water not more milk
Save Theres nothing quite like watching someone take that first bite and see their eyes light up. This pasta has a way of turning a regular Tuesday dinner into something that feels like a hug from an old friend.
Recipe FAQs
- → How do I know when the roasted garlic is ready?
Roasted garlic should be soft, golden, and caramelized after 30 minutes at 200°C (400°F). The cloves will easily squeeze from their skins and have a deep, sweet flavor without any harsh bite.
- → 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. Bring to room temperature before mashing and incorporating into your sauce.
- → What's the best way to prevent lumps in the cream sauce?
Whisk constantly while adding milk and cream to the flour-butter roux. Add liquids gradually rather than all at once, maintaining steady heat. This ensures a smooth, silky texture without lumps.
- → How do I achieve the perfect pasta consistency?
Cook penne to al dente according to package directions. Reserve pasta water before draining—this starchy liquid adjusts sauce consistency perfectly. Add small amounts while tossing until you reach your desired creaminess.
- → Can I substitute the cream with lighter alternatives?
For a lighter version, replace heavy cream with half-and-half or whole milk. You may need to slightly increase the flour roux to maintain proper sauce thickness. The result will be less rich but still delicious.
- → What vegetables pair well with this dish?
Sautéed mushrooms, fresh spinach, or roasted cherry tomatoes complement the garlic cream beautifully. Add them during the final toss, or sauté separately and fold in just before serving for distinct flavors.