Save It The smell of roasting garlic filling my tiny apartment kitchen is what I remember most about the first time I made this dish. My roommate poked her head in, asking what smelled so incredible, and ended up staying for dinner. Now whenever I roast garlic, I'm back in that cramped kitchen with wine glasses and laughter.
I made this for a dinner party last winter when my friend was going through a breakup. She took three helpings and finally looked relaxed for the first time in weeks. Sometimes pasta and garlic is better than therapy.
Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay tender
- 340 g penne pasta: The ridges catch all that creamy sauce perfectly
- 1 large head garlic: Roasting whole transforms sharp raw garlic into something sweet and spreadable
- 2 tbsp unsalted butter: Start your roux with cold butter for smooth thickening
- 2 tbsp all-purpose flour: This creates the silky base for your cream sauce
- 400 ml whole milk plus 120 ml heavy cream: The combination gives richness without being overwhelming
- 60 g grated Parmesan: Buy a wedge and grate it yourself for better melting
- Salt pepper and red pepper flakes: Season boldly since pasta absorbs flavor quickly
- Fresh parsley: Adds a bright fresh finish against all that richness
Instructions
- Roast the garlic first:
- 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 while you prep everything else.
- Roast the chicken:
- Season your chicken breasts generously, place them on a baking sheet, and roast alongside the garlic for about 25 minutes until cooked through.
- Cook the pasta:
- Boil your penne in well-salted water until al dente, then drain but remember to save that pasta water—it's liquid gold for adjusting sauce consistency later.
- Start your roux:
- Melt butter in a large skillet over medium heat, whisk in the flour, and let it cook for a full minute to lose that raw flour taste.
- Build the sauce:
- Slowly whisk in the milk and cream, stirring constantly until the sauce thickens nicely, about 4 minutes.
- Add the magic:
- Squeeze those roasted garlic cloves from their skins, mash them into a paste, and stir them into the sauce along with the Parmesan and seasonings.
- Bring it together:
- Toss in your sliced chicken and cooked pasta, coating everything in that gorgeous garlic sauce, and add pasta water if it needs loosening.
Save It This recipe has become my go-to for potlucks because it travels well and reheats beautifully. Last time I brought it to a friends place, someone asked for the recipe before even taking a second bite.
Getting That Restaurant-Quality Garlic
I used to rush the garlic roasting step until a chef friend told me to think of it as building flavor foundations. Now I let those cloves go until they're practically spreading like butter. The difference in depth is worth the extra minutes.
Making It Your Own
Sometimes I add sautéed spinach or mushrooms when I want extra vegetables. Other times I crisp up some pancetta and sprinkle it on top. The sauce is forgiving and welcomes whatever you crave.
Leftovers That Actually Taste Better
This pasta somehow improves overnight as the garlic permeates everything. I often make a double batch just to have lunch sorted for the next couple days.
- Store in an airtight container and reheat with a splash of milk to restore creaminess
- The pasta will absorb more sauce overnight, so keep extra pasta water when reheating
- This freezes well for up to a month if you want meal prep portions ready to go
Save It Gather your people, pour some wine, and let this dish do what comfort food does best—bring everyone to the table.
Recipe FAQs
- → How do I roast garlic for this dish?
Trim the top off a garlic head, drizzle with olive oil, wrap in foil, and bake at 200°C (400°F) for about 30 minutes until soft and golden.
- → Can I use a different pasta shape?
Yes, penne works best for holding the creamy sauce, but other medium pasta shapes like rigatoni or fusilli can be used.
- → What’s the best way to keep chicken juicy?
Roast chicken breasts until internal temperature reaches 74°C (165°F), then let rest before slicing to retain juices.
- → How do I adjust the sauce consistency?
Add reserved pasta water gradually while tossing pasta and chicken to reach a silky, smooth texture without thinning the sauce too much.
- → Can this dish be made gluten-free?
Yes, substitute all-purpose flour and regular pasta with gluten-free alternatives to accommodate dietary needs.