Pin it Tender penne pasta tossed with juicy roasted chicken and enveloped in a silky, oven-roasted garlic cream sauce—rich, aromatic, and deeply satisfying. This Roasted Garlic Chicken Penne is the ultimate comfort food for those who love deep, nutty flavors and velvety textures.
Pin it Roasting the garlic before adding it to the cream sauce transforms the flavor profile, removing the sharp bite of raw garlic and replacing it with a caramelized depth that pairs beautifully with the savory chicken.
Ingredients
- 2 large boneless, skinless chicken breasts (about 400 g)
- 340 g (12 oz) penne pasta
- 1 large head garlic
- 1 tsp olive oil
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 400 ml (1 2/3 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 60 g (2 oz) grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp chopped fresh parsley
- Extra grated Parmesan, to serve
Instructions
- Step 1
- Preheat oven to 200°C (400°F).
- Step 2
- Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tsp olive oil and wrap in foil. Roast for 30 minutes until soft and golden.
- Step 3
- Meanwhile, season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22–25 minutes, or until juices run clear and internal temperature reaches 74°C (165°F). Let rest, then slice thinly.
- Step 4
- Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 120 ml (1/2 cup) pasta water.
- Step 5
- Squeeze roasted garlic cloves from their skins and mash to a paste.
- Step 6
- In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, stirring constantly until thickened, about 3–4 minutes.
- Step 7
- Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
- Step 8
- Add sliced chicken and cooked penne to the sauce. Toss to coat, adding reserved pasta water as needed for desired consistency.
- Step 9
- Serve immediately, garnished with fresh parsley and extra Parmesan.
Zusatztipps für die Zubereitung
Make sure to reserve some of the starchy pasta water; it is the secret to emulsifying the sauce and helping it cling to the penne. When roasting the garlic, ensure it is fully sealed in the foil to steam and soften properly without burning.
Varianten und Anpassungen
For extra flavor, sauté 100 g of sliced mushrooms or spinach with the sauce. You can also substitute gluten-free pasta and flour for a gluten-free version of this dish.
Serviervorschläge
This dish pairs exceptionally well with a crisp Pinot Grigio or a light Chardonnay. Serve it immediately in warmed bowls with a generous sprinkle of fresh parsley and extra grated Parmesan cheese.
Pin it With every bite of this Roasted Garlic Chicken Penne, you'll experience the perfect harmony of aromatic garlic and creamy sauce. It is a satisfying meal that brings the heart of Italian-American cooking right to your table.
Recipe FAQs
- → How do I prevent the garlic cream sauce from becoming too thick?
Reserve pasta water while draining the penne and add it gradually to the sauce if needed. Start with a small amount and whisk well, as the starch in pasta water helps achieve the perfect creamy consistency without making it too heavy.
- → Can I prepare the roasted garlic ahead of time?
Yes, roast the garlic up to 2 days in advance and store it in an airtight container in the refrigerator. You can also roast it up to 3 months ahead and freeze it. Simply thaw before mashing into the cream sauce.
- → What's the best way to ensure moist chicken breasts?
Don't skip the resting period after roasting. Let the chicken rest for 5 minutes before slicing to retain juices. Avoid overcooking by using a meat thermometer and removing at 74°C (165°F) internal temperature.
- → Can I add vegetables to this dish?
Absolutely. Sauté mushrooms, spinach, sun-dried tomatoes, or roasted red peppers and add them to the sauce. Keep additions to about 100-150g to maintain the sauce consistency and balance of flavors.
- → Is this dish suitable for freezing?
Yes, you can freeze the finished dish in airtight containers for up to 3 months. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of milk if the sauce thickens too much during storage.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or light Chardonnay complements the creamy sauce and roasted garlic beautifully. The acidity cuts through the richness while the wine's citrus notes echo the fresh parsley garnish.