Tender penne with roasted chicken in silky garlic cream sauce. Rich, aromatic, and deeply satisfying.
# What You Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts, approximately 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 for serving
# Directions:
01 - Preheat oven to 400°F. Slice the top off the garlic head to expose cloves. Drizzle with 1 teaspoon olive oil, wrap tightly in aluminum foil, and roast for 30 minutes until soft and golden.
02 - Season chicken breasts with salt and pepper. Place on baking sheet alongside garlic and roast for 22 to 25 minutes until juices run clear and internal temperature reaches 165°F. Remove from oven and let rest for 5 minutes, then slice thinly.
03 - Bring a large pot of salted water to boil. Add penne and cook according to package directions until al dente. Drain in colander and set aside, reserving ½ cup pasta cooking water.
04 - Squeeze softened garlic cloves from their skins and mash with a fork into a smooth paste.
05 - In a large skillet over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in milk and cream, stirring continuously until sauce thickens, approximately 3 to 4 minutes.
06 - Stir roasted garlic paste, Parmesan cheese, salt, black pepper, and red pepper flakes into the cream sauce. Cook until cheese melts completely and sauce becomes smooth and cohesive.
07 - Add sliced chicken and cooked penne to the sauce. Toss gently until all ingredients are evenly coated. Add reserved pasta water gradually to achieve desired consistency.
08 - Transfer to serving bowls or plates immediately. Garnish with fresh parsley and additional Parmesan cheese.
