# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz)
→ Pasta
02 - 12 oz penne pasta
→ Roasted Garlic
03 - 1 large head garlic
04 - 1 tsp olive oil
→ Cream Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan, to serve
# Directions:
01 - Preheat oven to 400°F.
02 - Slice the top off the head of garlic to expose cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
03 - Season chicken breasts with salt and pepper, place on a baking sheet, and roast alongside garlic for 22 to 25 minutes until juices run clear and internal temperature reaches 165°F. Let rest, then slice thinly.
04 - Boil penne in salted water according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
05 - Squeeze roasted garlic cloves from skins and mash into a paste.
06 - Melt butter in a large skillet over medium heat, whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring until thickened, about 3 to 4 minutes.
07 - Stir in roasted garlic paste, Parmesan cheese, salt, pepper, and optional red pepper flakes. Cook until cheese melts and sauce is smooth.
08 - Add sliced chicken and cooked penne to the sauce, tossing to coat evenly. Add reserved pasta water as needed for desired consistency.
09 - Serve immediately garnished with chopped parsley and extra grated Parmesan.
