Save The garlic hits the oven first, transforming into something sweet and mellow while the chicken roasts alongside it. I stumbled onto this technique during a particularly busy week when oven space was at a premium, and now I cannot imagine making garlic sauce any other way. Something magical happens when garlic slow roasts, losing its harsh edge and becoming this velvety spreadable ingredient that makes everything taste better.
My sister in law requested this for her birthday dinner last year, and watching her face light up at that first bite told me everything. She kept asking what I did differently from my usual Alfredo, not realizing the secret was just taking the time to roast the garlic beforehand. Now whenever she visits, this pasta appears on the menu without fail.
Ingredients
- Chicken breasts: Two large ones give you plenty of protein without overwhelming the pasta, and slicing them after resting keeps every bite juicy
- Penne pasta: The ridges and hollow center capture that creamy roasted garlic sauce perfectly in every forkful
- Whole head of garlic: Roasting transforms those sharp raw cloves into something spreadable, sweet, and incredibly aromatic
- Butter and flour: This classic roux foundation creates that silky restaurant style texture that makes the sauce feel luxurious
- Whole milk and heavy cream: The combination gives you richness without being overwhelmingly heavy, perfectly coating every piece of penne
- Grated Parmesan: Salty and nutty, it binds everything together while adding that umami punch that makes the dish craveable
Instructions
- Roast the garlic and chicken:
- Crank your oven to 200°C (400°F), slice the top off that garlic head to reveal the cloves, drizzle with olive oil, and wrap it tight in foil. Season your chicken breasts simply with salt and pepper, slide both onto a baking sheet, and let them roast together for 22 to 25 minutes until the chicken hits 74°C (165°F) internally and the garlic turns soft and golden.
- Cook your pasta:
- Drop that penne into salted boiling water and cook it until al dente, then drain but remember to save 120 ml of pasta water before you dump it all out, that liquid gold saves sauces later.
- Build the creamy base:
- Melt butter in a large skillet over medium heat, whisk in your flour and let it cook for a full minute to lose that raw flour taste, then gradually pour in the milk and cream while whisking constantly until it thickens beautifully after about 3 to 4 minutes.
- Create the roasted garlic sauce:
- Squeeze those soft roasted cloves right out of their skins, mash them into a paste, and stir them into your thickened cream sauce along with the Parmesan, salt, pepper, and red pepper flakes if you like a little warmth.
- Bring it all together:
- Toss your sliced chicken and cooked penne into that gorgeous sauce, adding splashes of your reserved pasta water until everything gets perfectly coated and glossy, then serve immediately topped with fresh parsley and extra Parmesan.
Save This recipe has become my go to for comfort food that still feels elegant enough for company. The way the roasted garlic permeates every bite makes it impossible to stop at just one serving.
Making It Your Own
Sometimes I toss in a handful of baby spinach or sautéed mushrooms right at the end, letting them wilt slightly in that creamy sauce. The vegetables add a fresh contrast and make the dish feel a bit lighter without losing any of that satisfying richness.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the cream beautifully while echoing the garlic notes, but a light Chardonnay works just as well if you prefer something with a bit more body. Pour yourself a glass while the garlic roasts, the aromas filling your kitchen are intoxicating enough on their own.
Perfecting The Technique
Keep your whisk moving when making the roux, and do not be afraid to let the sauce bubble gently as it thickens. Patience during those first few minutes pays off enormously in texture, preventing any floury taste from lingering in the final dish.
- Use room temperature milk and cream to prevent the sauce from breaking or becoming grainy
- Grate your own Parmesan fresh from a wedge instead of using pre grated, it melts so much better
- Season your pasta water generously, it is your only chance to flavor the noodles themselves
Save There is something deeply satisfying about a pasta dish that comes together so effortlessly yet tastes like it came from a restaurant kitchen. Enjoy every creamy, garlicky bite.
Recipe FAQs
- → How do I prevent the chicken from drying out during roasting?
Ensure your chicken breasts are of uniform thickness by gently pounding them if needed. Roast at 200°C (400°F) for 22-25 minutes until the internal temperature reaches exactly 74°C (165°F). Let the chicken rest for a few minutes after roasting before slicing, which helps retain the juices.
- → Can I make this dish ahead of time?
Yes, you can prepare the roasted garlic and cook the chicken several hours in advance. Prepare the cream sauce fresh just before serving to maintain its silky texture. Store components separately in the refrigerator and combine when ready to serve.
- → What can I substitute for heavy cream?
You can replace heavy cream with Greek yogurt, sour cream, or crème fraîche for a tangier flavor. Add these at the end of cooking without boiling to prevent curdling. Alternatively, use additional whole milk for a lighter version, though the sauce will be less rich.
- → How do I achieve the perfect al dente penne?
Bring salted water to a rolling boil before adding pasta. Follow package instructions but begin testing 1-2 minutes before the recommended time. The pasta should be tender but still have a slight firm bite. Reserve pasta water before draining to adjust sauce consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or light Chardonnay complements the roasted garlic and cream sauce beautifully. The acidity cuts through the richness while the wine's subtle fruit notes enhance the aromatic garlic and chicken flavors.
- → How do I roast garlic properly without burning it?
Cut the top off the garlic head to expose cloves, drizzle lightly with olive oil, wrap in foil, and roast at 200°C (400°F) for 30 minutes. The foil prevents browning. The garlic is ready when cloves feel soft when pierced and squeeze out easily as a paste.