Roasted Garlic Chicken Penne (Printable version)

Tender penne with roasted chicken in a silky garlic cream sauce. Rich and aromatic Italian-American comfort in 50 minutes.

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (14 oz)

→ Pasta

02 - 12 oz penne pasta

→ Roasted Garlic

03 - 1 large head garlic
04 - 1 teaspoon olive oil

→ Cream Sauce

05 - 2 tablespoons unsalted butter
06 - 2 tablespoons all-purpose flour
07 - 1⅔ cups whole milk
08 - ½ cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - ½ teaspoon salt
11 - ¼ teaspoon freshly ground black pepper
12 - ¼ teaspoon crushed red pepper flakes, optional

→ Garnish

13 - 2 tablespoons chopped fresh parsley
14 - Extra grated Parmesan cheese, to serve

# Directions:

01 - Set oven to 400°F.
02 - Slice the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil and wrap tightly in aluminum foil.
03 - Place foil-wrapped garlic in oven and roast for 30 minutes until soft and golden.
04 - Season chicken breasts with salt and pepper. Place on baking sheet and roast alongside garlic for 22 to 25 minutes, or until juices run clear and internal temperature reaches 165°F. Allow to rest before slicing thinly.
05 - Cook penne in salted boiling water according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
06 - Squeeze roasted garlic cloves from their skins and mash to a smooth paste.
07 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
08 - Gradually whisk in milk and heavy cream, stirring constantly until thickened, approximately 3 to 4 minutes.
09 - Stir in mashed roasted garlic, Parmesan cheese, salt, black pepper, and red pepper flakes if using. Cook until cheese melts and sauce becomes smooth.
10 - Add sliced chicken and cooked penne to the sauce. Toss to coat evenly, adding reserved pasta water as needed to achieve desired consistency.
11 - Transfer to serving plates immediately. Garnish with fresh parsley and additional grated Parmesan cheese.

# Expert Advice:

01 -
  • The roasted garlic creates a velvety depth that fresh garlic simply cannot achieve
  • Everything comes together in one pan while the oven does the heavy lifting
  • This is the kind of comfort food that makes people ask whats your secret
02 -
  • Overcrowding the chicken pan creates steam instead of browning, give it space
  • The sauce will thicken as it stands off the heat, so do not reduce it too much
  • Room temperature milk incorporates smoother than cold milk into your roux
03 -
  • Let your chicken rest for at least five minutes before slicing
  • Grate your own Parmesan, pre grated has anti caking agents that affect melting
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