Save The whole house filled with this mellow sweet garlic aroma that made my roommate poke her head into the kitchen wondering what bakery had opened in our apartment. That roasted garlic doing its slow transformation in the oven is the kind of perfume that makes people linger near the stove, hopeful and hungry.
My sister claimed she hated garlic until I made this for her birthday dinner. She took one bite, eyes wide, and proceeded to ask me exactly what I had done to make it taste so mellow and addictive. Watching someone reconsider a lifelong food opinion in real time is honestly one of my favorite kitchen moments.
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Ingredients
- 2 large boneless skinless chicken breasts: Slice these after resting so all those juices stay right where they belong
- 340 g penne pasta: Those ridges catch every drop of the roasted garlic cream sauce like tiny edible spoons
- 1 large head garlic: Roasting transforms sharp raw garlic into something spreadable sweet and absolutely golden
- 2 tbsp unsalted butter: Use cold butter for your roux it helps prevent lumps from forming
- 2 tbsp all-purpose flour: This creates the silky base that makes the sauce coat every strand of pasta
- 400 ml whole milk plus 120 ml heavy cream: The combination gives you richness without being overwhelmingly heavy
- 60 g grated Parmesan cheese: Freshly grated melts so much better than the pre-shredded stuff
- Salt pepper and red pepper flakes: The heat is optional but it cuts through all that cream beautifully
- 2 tbsp chopped fresh parsley: Add this right at the end for a pop of color and fresh flavor
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Instructions
- Roast the garlic until golden:
- Preheat your oven to 200°C, slice the top off that garlic head, drizzle with olive oil, wrap in foil, and let it roast for 30 minutes until the cloves are soft and caramelized.
- Cook the chicken alongside:
- Season the chicken breasts generously, place them on a baking sheet, and roast for 22 to 25 minutes until the juices run clear, then let them rest before slicing.
- Boil your pasta:
- Cook the penne in salted water until al dente, drain, and reserve that pasta water because liquid gold is exactly what it is.
- Build your creamy base:
- Melt butter in a large skillet, whisk in flour for one minute, then gradually add the milk and cream, stirring constantly until thickened.
- Create the sauce:
- Squeeze those roasted garlic cloves from their skins, mash into a paste, stir into the cream sauce with Parmesan and seasonings until smooth.
- Bring it all together:
- Toss the sliced chicken and cooked penne into the sauce, adding pasta water as needed, and serve immediately topped with parsley and extra Parmesan.
Save This became our go-to comfort meal after long days at work, the kind of dinner where we all sit around the table longer than we meant to, going back for seconds and talking until the wine bottle is empty.
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Making It Your Own
Sautéed mushrooms or fresh spinach folded into the sauce add such lovely texture and color. Sometimes I throw in sun-dried tomatoes when I want something extra savory.
Worth The Wait
That roasted garlic needs its full 30 minutes in the oven to develop those deep sweet flavors. Trying to rush this step is the one thing that will change the dish completely.
Serving Suggestions
A crisp white wine like Pinot Grigio cuts through the richness perfectly. The bright acidity balances all that creamy garlicky goodness.
- Keep some extra Parmesan at the table because everyone adds more
- A simple green salad with lemon vinaigrette makes it feel complete
- Crusty bread is practically mandatory for soaking up every last drop
Save Some recipes are just worth the time and extra dishes, and this roasted garlic penne has earned its permanent spot in my regular rotation.
Recipe Help & Answers
- → Can I make this ahead?
Yes, prepare components up to 24 hours ahead. Store sauce and pasta separately, reheat gently while tossing together. Add splash of milk if sauce thickens too much upon reheating.
- → What makes roasted garlic special?
Roasting transforms raw garlic's sharp bite into sweet mellow cloves with almost buttery consistency. The oven's dry heat caramelizes natural sugars, creating depth you cannot achieve with raw or sautéed garlic.
- → Can I use other pasta shapes?
Absolutely. Rigatoni, fusilli, or fettuccine work beautifully. Choose shapes with ridges or tubes to capture the creamy sauce effectively. Adjust cooking time according to package directions.
- → Is the sauce very garlicky?
Roasted garlic provides mellow sweetness rather than aggressive heat. One head yields rich aromatic flavor without overpowering. For more intensity, add an extra half head before roasting.
- → Can I substitute the cream?
Half-and-half works for slightly lighter sauce, though texture will be less luxurious. For dairy-free, use full-fat coconut milk—note it will impart subtle coconut flavor and darker color.
- → Why reserve pasta water?
Starchy pasta water helps bind sauce to pasta, creating silky consistency. Add gradually while tossing until sauce coats each piece evenly without clumping or separating.
