Pin it There's something magical that happens when garlic roasts slowly in the oven—that sharp raw bite transforms into something sweet, mellow, and almost buttery. I discovered this by accident one evening when I had chicken baking and decided to throw in a head of garlic just to see what would happen. The aroma filled the entire apartment, and when I squeezed those golden cloves out later, I knew I had to build an entire meal around them. This pasta became an instant staple in my kitchen because it turns humble ingredients into something restaurant-worthy.
Last winter, my friend Sarah came over for dinner after a particularly brutal week at work. I made this pasta, watching her shoulders drop as she took that first bite—the combination of tender chicken, al dente penne, and that impossibly creamy roasted garlic sauce did something no takeout ever could. We sat at my tiny kitchen table for hours, just talking and eating, and she told me it felt like being hugged from the inside. Now whenever she visits, she asks if 'that garlic pasta' is on the menu.
Ingredients
- 2 large boneless skinless chicken breasts: Keep them tender by not overcooking and letting them rest before slicing
- 340 g (12 oz) penne pasta: Those ridges and curves are perfect for catching every drop of sauce
- 1 large head garlic: Roasting transforms sharp raw garlic into something sweet and mellow
- 2 tbsp unsalted butter: The foundation for your roux and base of the velvety sauce
- 2 tbsp all-purpose flour: Thickens the cream sauce without altering the flavor
- 400 ml (1 2/3 cups) whole milk: Creates the silky base for your sauce
- 120 ml (1/2 cup) heavy cream: Adds that luxurious richness and body
- 60 g (2 oz) grated Parmesan cheese: Brings salty depth and helps the sauce cling to pasta
- 1/2 tsp salt and 1/4 tsp freshly ground black pepper: Essential seasoning that brings all flavors together
- 2 tbsp chopped fresh parsley: Adds brightness and color to cut through the richness
Instructions
- Get the oven going:
- Preheat to 200°C (400°F) and position a rack in the middle
- Roast the garlic:
- Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden
- Cook the chicken:
- Season chicken breasts with salt and pepper, place on a baking sheet, and roast alongside garlic for 22–25 minutes until juices run clear, then let rest and slice thinly
- Boil the pasta:
- Cook penne in salted boiling water until al dente, then drain and set aside while reserving 120 ml (1/2 cup) pasta water
- Prep the garlic:
- Squeeze roasted cloves from their skins and mash into a smooth paste
- Start the sauce base:
- Melt butter in a large skillet over medium heat, whisk in flour, and cook for 1 minute
- Add the liquids:
- Gradually whisk in milk and cream, stirring constantly until thickened about 3–4 minutes
- Build the flavor:
- Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes until melted and smooth
- Bring it together:
- Add sliced chicken and cooked penne to the sauce, toss to coat, and add pasta water as needed for consistency
- Finish and serve:
- Garnish with fresh parsley and extra Parmesan, then serve immediately while hot
Pin it This recipe has become my go-to for dinner parties because it looks impressive but actually gives me time to hang out with guests instead of being stuck at the stove. People always assume it took hours to make, and I never correct them.
Making It Ahead
I've learned you can roast the garlic and chicken up to two days in advance, storing them separately in the fridge. The sauce comes together so quickly that having those components ready means weeknight dinner becomes a fifteen-minute affair. Just reheat the chicken gently so it doesn't dry out.
Customization Ideas
Sometimes I add sautéed mushrooms or spinach during the sauce step for extra vegetables and texture. The mushrooms soak up all that garlic flavor beautifully, and spinach wilts right into the creamy sauce without overpowering the dish. You could also use grilled chicken strips for a smokier depth.
Perfecting The Sauce
The key to restaurant-style sauce at home is patience when whisking the roux—those lumps will disappear if you keep whisking steadily. I also recommend grating your own Parmesan instead of buying pre-grated, as it melts more smoothly. Don't walk away while the cream simmers, because it can scorch quickly and burnt cream ruins everything.
- Taste your sauce before adding the final salt since Parmesan is already quite salty
- If the sauce seems too thick, add more pasta water rather than more cream
- Reserve some extra parsley for serving to keep the garnish bright and fresh
Pin it I hope this pasta finds its way into your regular rotation and becomes part of your own kitchen story. There's something deeply satisfying about a dish that feels indulgent but comes together with such simple ingredients.
Recipe Questions & Answers
- → How do I know when the roasted garlic is ready?
Roasted garlic should be soft and golden after 30 minutes at 200°C (400°F). The cloves will squeeze easily out of their skins and have a sweet, mellow flavor. If still firm, roast for an additional 5 minutes.
- → 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. Let it reach room temperature before mashing and adding to the sauce.
- → What if my cream sauce is too thick?
Add reserved pasta water gradually while stirring until you reach the desired consistency. The sauce should coat the penne without being runny.
- → Can I use a different pasta shape?
Absolutely. Fettuccine, rigatoni, or fusilli work beautifully with this garlic cream sauce. Cooking time may vary slightly depending on the pasta shape.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to restore the sauce consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or light Chardonnay complements the creamy garlic sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.