Save The smell of garlic roasting in foil is one of those kitchen scents that makes everyone wander in asking what's for dinner. I stumbled onto this dish on a Wednesday night when I had leftover penne and chicken breasts that needed using. Instead of my usual quick sauté, I tossed a whole garlic head into the oven just to see what would happen. That decision turned a simple pasta night into something my family requests by name now.
I made this for my sister after she had her second baby, doubling the recipe and bringing it over in a big glass dish. She called me the next morning to ask how I got the sauce so creamy without it being heavy. The truth is, roasting the garlic first does all the work. It melts into the sauce and flavors every bite without needing a ton of extra seasoning or steps.
Ingredients
- Boneless, skinless chicken breasts: I slice them after roasting so they stay juicy, and the oven does all the work while I handle the pasta.
- Penne pasta: The ridges catch the creamy sauce perfectly, and it holds up well if you need to make this ahead.
- Whole garlic head: Roasting a whole head transforms it into something sweet and spreadable, nothing like raw garlic.
- Olive oil: Just a drizzle keeps the garlic from drying out as it roasts in the foil.
- Unsalted butter: This is the base of the roux, and using unsalted lets you control the seasoning later.
- All-purpose flour: Whisked with butter, it thickens the sauce without any lumps if you stir constantly.
- Whole milk: Adds creaminess without making the sauce too rich, and it balances the heavy cream nicely.
- Heavy cream: This is what makes the sauce silky and luxurious, clinging to every piece of penne.
- Grated Parmesan cheese: Freshly grated melts smoothly into the sauce and adds that nutty, salty depth.
- Salt, black pepper, and red pepper flakes: Season to taste, and the red pepper flakes are optional but add a gentle warmth I really love.
- Fresh parsley: A handful of chopped parsley at the end brightens everything and makes it look restaurant-ready.
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until the cloves are soft and golden.
- Roast the chicken:
- Season the chicken breasts with salt and pepper, place them on a baking sheet, and roast alongside the garlic for 22 to 25 minutes. Let them rest before slicing thinly so the juices stay inside.
- Cook the penne:
- Boil the pasta in salted water until al dente, then drain and set aside. Save about 120 ml of the starchy pasta water in case you need to loosen the sauce later.
- Prepare the roasted garlic paste:
- Once the garlic is cool enough to handle, squeeze the 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 the flour, and cook for one minute. Gradually whisk in the milk and cream, stirring constantly until the sauce thickens in about 3 to 4 minutes.
- Flavor the sauce:
- Stir in the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until the cheese melts and the sauce becomes smooth and glossy.
- Combine and serve:
- Add the sliced chicken and cooked penne to the skillet, tossing to coat everything in the sauce. Add reserved pasta water a little at a time if it seems too thick, then serve immediately with parsley and extra Parmesan.
Save One night I made this for a friend who insists she does not like creamy pasta. She had two helpings and texted me the next day asking for the recipe. I think the roasted garlic won her over, it adds so much flavor without feeling heavy or one-note. Now she makes it for her own family and always sends me a photo when she does.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of milk or cream to bring back that silky texture, and warm gently on the stovetop over low heat, stirring often. The microwave works too, just stop and stir every 30 seconds so the sauce does not separate or dry out.
Ways to Make It Your Own
I have stirred in sautéed mushrooms, fresh spinach, and even sun-dried tomatoes depending on what I have around. Sometimes I swap the chicken for shrimp and cut the roasting time in half. You can also use rotisserie chicken to save time, just shred it and toss it in at the end. If you want a lighter version, try half-and-half instead of heavy cream, though the sauce will be a bit thinner.
Serving Suggestions
This pairs beautifully with a simple green salad dressed in lemon and olive oil, or garlic bread if you are feeling indulgent. A crisp Pinot Grigio or light Chardonnay cuts through the richness perfectly. I have also served it with roasted broccoli on the side, which adds color and a bit of crunch.
- Make extra roasted garlic and spread it on warm bread while the pasta finishes cooking.
- Top each serving with a few torn basil leaves for a fresh, herby finish.
- Double the recipe and freeze half before adding the pasta for an easy future meal.
Save This dish has become one of those recipes I turn to when I want comfort without spending hours in the kitchen. It feels like a hug in a bowl, and every time I make it, someone asks for seconds.
Kitchen Guide
- → Can I prepare this dish ahead of time?
Yes, you can roast the garlic and chicken earlier in the day. Store them separately in the refrigerator. Prepare the cream sauce fresh when ready to serve, then combine everything for best texture and flavor.
- → How do I know when the roasted garlic is ready?
The garlic is ready when the cloves are soft, creamy, and golden brown after 30 minutes. You should be able to easily squeeze the cloves from their skins. If they're still firm, roast for another 5-10 minutes.
- → What should I do if the cream sauce is too thick?
Add the reserved pasta water gradually while stirring. The starch in the pasta water helps the sauce cling to the noodles while achieving the right consistency. Add a tablespoon at a time until you reach your desired thickness.
- → Can I use a different pasta shape?
Absolutely. Fettuccine, rigatoni, or farfalle work wonderfully with this creamy garlic sauce. Choose a shape that holds sauce well. Adjust cooking time according to your pasta's package directions.
- → How can I make this gluten-free?
Substitute gluten-free pasta for regular penne and use cornstarch or gluten-free flour in place of all-purpose flour. The rest of the ingredients remain the same. Always check ingredient labels for potential cross-contamination.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or light Chardonnay complements the creamy garlic sauce beautifully. The acidity cuts through the richness while enhancing the garlic's subtle sweetness.