Pin It The smell of roasting garlic filling my tiny apartment kitchen that first winter I lived alone still makes my stomach growl. I had this idea to combine roasted garlic with a cream sauce, not sure if it would work, but the way the whole garlic softened into this spreadable gold was magic. That night I tossed it with some leftover roasted chicken and penne, and my roommate actually paused her Netflix show to ask what smelled so incredible.
Last fall my sister came over exhausted from a brutal work week, and I made this for her. She took three bites, put her fork down, and said this was the kind of food that makes you believe everything might actually turn out okay. We sat at the counter eating straight from the pan and talked for two hours.
Ingredients
- 2 large boneless skinless chicken breasts: These roast right alongside the garlic, staying juicy while picking up some of that roasted flavor
- 340 g penne pasta: The ridges catch all that creamy sauce, and it holds up beautifully when tossed
- 1 large head garlic: Roasting whole transforms sharp cloves into something spreadable and sweet
- 2 tbsp unsalted butter: Forms the base of your roux, so use real butter, not substitutes
- 2 tbsp all-purpose flour: This thickens your cream sauce into something velvety, not watery
- 400 ml whole milk plus 120 ml heavy cream: The combination gives you richness without being overwhelming
- 60 g grated Parmesan cheese: Freshly grated melts better and tastes more vibrant than pre-grated
- 2 tbsp chopped fresh parsley: Adds a bright pop of color and freshness to cut through the cream
Instructions
- Get the garlic going first:
- Slice the top off the head to expose the cloves, drizzle with olive oil, and wrap tightly in foil. Roast at 200°C (400°F) for 30 minutes until the cloves are soft and golden.
- Roast the chicken:
- Season both sides with salt and pepper, place on a baking sheet, and roast alongside the garlic for 22 to 25 minutes until juices run clear and the internal temperature hits 74°C (165°F). Let it rest for a few minutes before slicing.
- Cook the pasta:
- Boil in salted water until al dente, then drain but reserve 120 ml of that starchy pasta water. Your sauce will thank you later.
- Prep the roasted garlic:
- Squeeze those soft cloves right out of their skins and mash them into a paste with a fork. The texture should be like softened butter.
- Build your cream sauce base:
- Melt butter in a large skillet over medium heat, whisk in flour, and cook for 1 minute. Slowly whisk in the milk and cream, stirring constantly for 3 to 4 minutes until it thickens nicely.
- Finish the sauce:
- Stir in the mashed roasted garlic, Parmesan, salt, pepper, and red pepper flakes if you want some warmth. Cook until the cheese melts completely and the sauce looks smooth and glossy.
- Bring it all together:
- Add the sliced chicken and cooked penne to the sauce, tossing to coat everything. Use that reserved pasta water if the sauce feels too thick, then serve immediately with fresh parsley and extra Parmesan on top.
Pin It This has become my go-to when friends need comfort food. Something about roasted garlic makes people lean in closer across the table, conversations getting quieter and more intimate.
Making It Your Own
Sauté mushrooms or spinach in the skillet before making your sauce. Both add texture and nutrients while soaking up all that garlicky goodness. Sometimes I add sun-dried tomatoes for a tangy contrast.
Worth The Wait
The 30 minutes while garlic roasts feels long, but that smell building in your kitchen is part of the experience. Put on music, pour yourself a glass of wine, and let the anticipation build.
Leftover Magic
This reheats beautifully, which I discovered during a week of late nights at work. The sauce actually thickens up a bit more in the fridge, and the garlic flavor deepens over time.
- Store in an airtight container for up to 3 days
- Add a splash of milk when reheating to loosen the sauce
- The pasta absorbs more flavor overnight, so leftovers might be even better
Pin It Sometimes the simplest ingredients, treated with a little patience, create the most memorable meals.
Recipe FAQs
- → 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. Simply bring it to room temperature before mashing and adding to your sauce.
- → What can I substitute for heavy cream?
Use half-and-half, crème fraîche, or a mixture of whole milk with a bit more butter for a lighter version. Coconut milk also works well for a dairy-free alternative.
- → How do I prevent the sauce from breaking?
Whisk gradually when combining liquids, keep heat at medium (not high), and ensure the butter-flour roux is cooked before adding milk. If separation occurs, whisk in a splash of cold milk off the heat.
- → Can I make this gluten-free?
Absolutely. Substitute gluten-free penne and use cornstarch or gluten-free flour for the roux. Ensure all other ingredients, particularly Parmesan and pasta, are certified gluten-free if needed.
- → What vegetables pair well with this dish?
Sautéed mushrooms, fresh spinach, sun-dried tomatoes, or roasted asparagus complement the garlic cream beautifully. Add them to the skillet before combining with pasta for extra flavor and nutrition.
- → How should I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or pasta water to loosen the sauce. Avoid microwaving, which can cause separation.