Save There was a quiet Tuesday evening when I opened the fridge and found chicken, a lonely head of garlic, and leftover pasta staring back at me. I wasn't in the mood for anything complicated, but I also didn't want bland. So I wrapped that garlic in foil, tossed it in the oven, and let the smell guide me. By the time the garlic was golden and sweet, I'd built an entire meal around it. That night taught me that sometimes the best dishes come from listening to your ingredients instead of following a plan.
I made this for my sister once after she'd had a rough week, and she sat at my kitchen table in silence for the first five minutes, just twirling her fork. She finally looked up and said it tasted like a hug. I've never forgotten that. It's become my go-to whenever someone I care about needs comfort without questions. The roasted garlic does all the talking.
Ingredients
- Boneless, skinless chicken breasts: These roast beautifully alongside the garlic and stay juicy if you don't overcook them, so watch the timer closely.
- Penne pasta: The ridges catch the creamy sauce perfectly, but rigatoni or fusilli work just as well if that's what you have.
- Garlic head: Roasting turns it mellow and sweet, nothing like the sharp bite of raw garlic, so don't skip this step.
- Olive oil: Just a touch keeps the garlic from drying out while it roasts and adds a hint of richness.
- Unsalted butter: The base of your roux, and using unsalted lets you control the seasoning in the sauce.
- All-purpose flour: This thickens the sauce and gives it body without making it gluey if you whisk constantly.
- Whole milk: Adds creaminess without being too heavy, though you can use 2% in a pinch.
- Heavy cream: This is what makes the sauce silky and luxurious, coating every piece of pasta like a dream.
- Grated Parmesan cheese: Use freshly grated if possible, the pre-shredded stuff doesn't melt as smoothly.
- Salt, black pepper, and red pepper flakes: Simple seasonings that let the roasted garlic shine, with optional heat if you like a little kick.
- Fresh parsley: A bright, herby finish that cuts through the richness and makes the dish look alive.
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F). Slice the top off the garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 30 minutes until the cloves are soft and golden. The smell alone will make you hungry.
- Roast the chicken:
- Season the chicken breasts with salt and pepper, place them on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until the internal temperature hits 74°C (165°F). Let them rest before slicing thinly so the juices stay inside.
- Cook the pasta:
- Boil the penne in salted water according to the package directions until al dente. Drain and set aside, but save about 120 ml (1/2 cup) of the pasta water for later.
- Prepare the roasted garlic paste:
- Squeeze the roasted garlic cloves out of their skins and mash them into a smooth paste with a fork. It should be soft and spreadable, almost like butter.
- Make the cream sauce:
- Melt the butter in a large skillet over medium heat, whisk in the flour, and cook for about a minute. Gradually whisk in the milk and cream, stirring constantly until the sauce thickens, about 3 to 4 minutes.
- Add the garlic and cheese:
- Stir in the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until the cheese melts and the sauce is smooth and glossy.
- Toss everything together:
- Add the sliced chicken and cooked penne to the sauce and toss to coat. If it seems too thick, add a splash of the reserved pasta water until it reaches the consistency you like.
- Serve hot:
- Plate immediately and garnish with fresh parsley and extra Parmesan. This dish is best enjoyed right away while the sauce is creamy and clinging to every bite.
Save One evening, I served this to a friend who claimed she didn't like garlic. She finished her plate, asked for seconds, and then admitted she'd been wrong about garlic her whole life. Sometimes you just need the right recipe to change someone's mind. This one does that more often than I expected.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or cream to bring the sauce back to life, otherwise it'll be a little dry. I like to reheat it gently on the stovetop over low heat, stirring often, but the microwave works in a pinch if you're careful not to overcook the chicken.
Variations to Try
If you want to sneak in more vegetables, sauté sliced mushrooms or a handful of fresh spinach into the sauce before adding the pasta. Sun-dried tomatoes also work beautifully if you're craving a little tang. For a lighter version, swap the heavy cream for half-and-half, though the sauce won't be quite as rich. You can also use rotisserie chicken to save time, just shred it and toss it in at the end.
Pairing and Serving Ideas
This pairs wonderfully with a crisp Pinot Grigio or a light Chardonnay that won't overpower the roasted garlic. On the side, I like to serve a simple arugula salad with lemon vinaigrette or some crusty garlic bread to soak up any extra sauce. If you're feeding a crowd, double the recipe and serve it family-style in a big bowl, it always disappears fast.
- A green salad with a tangy vinaigrette balances the richness of the cream sauce.
- Garlic bread is a little redundant but also completely irresistible.
- Roasted vegetables like broccoli or asparagus add color and texture to the plate.
Save This dish has become one of those recipes I make without thinking, the kind that feels like muscle memory now. I hope it becomes that for you too, something warm and reliable that always delivers.
Recipe FAQ
- → How do I know when the roasted chicken is done?
The chicken is ready when it reaches an internal temperature of 74°C (165°F) and the juices run clear when pierced. This typically takes 22–25 minutes at 200°C (400°F).
- → Can I make this dish ahead of time?
Yes, you can roast the garlic and chicken up to 2 hours ahead. Reheat gently before preparing the cream sauce. Assemble the final dish just before serving for best texture and flavor.
- → What if my sauce is too thick?
Simply thin it out by adding the reserved pasta water gradually, stirring until you reach your desired consistency. The starch in the pasta water helps maintain the sauce's silky texture.
- → Can I substitute the heavy cream?
You can use half-and-half or crème fraîche as alternatives. For a lighter version, substitute with Greek yogurt or sour cream added at the end off heat to prevent curdling.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or pasta water to restore the sauce's creamy consistency.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or light Chardonnay complements the rich garlic cream sauce beautifully. The acidity cuts through the richness while the wine's subtle fruit notes enhance the roasted garlic flavors.