# Components:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (about 14 oz)
→ Pasta
02 - 12 oz penne pasta
→ Roasted Garlic
03 - 1 large head garlic
04 - 1 tsp olive oil
→ Cream Sauce
05 - 2 tbsp unsalted butter
06 - 2 tbsp all-purpose flour
07 - 1 2/3 cups whole milk
08 - 1/2 cup heavy cream
09 - 2 oz grated Parmesan cheese
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper
12 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
13 - 2 tbsp chopped fresh parsley
14 - Extra grated Parmesan, to serve
# Steps:
01 - Preheat oven to 400°F.
02 - Slice the top off the head of garlic to expose the cloves. Drizzle with 1 tsp olive oil and wrap in foil. Roast for 30 minutes until soft and golden.
03 - Season chicken breasts with salt and pepper. Place on a baking sheet and roast alongside garlic for 22–25 minutes, or until juices run clear and internal temperature reaches 165°F. Let rest, then slice thinly.
04 - Cook penne in salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
05 - Squeeze roasted garlic cloves from their skins and mash to a paste.
06 - In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
07 - Gradually whisk in milk and cream, stirring constantly until thickened, about 3–4 minutes.
08 - Stir in mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if using. Cook until cheese is melted and sauce is smooth.
09 - Add sliced chicken and cooked penne to the sauce. Toss to coat, adding reserved pasta water as needed for desired consistency. Serve immediately, garnished with fresh parsley and extra Parmesan.
