Ingredients
Equipment
Method
Roast the Garlic
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with olive oil, then wrap tightly in aluminum foil. Place on a baking sheet and roast for 30-35 minutes until cloves are soft and caramelized. Cool slightly, then squeeze cloves out into a bowl and mash into a smooth paste.
Cook the Penne
- Bring a large pot of salted water to a boil. Add 2 cups of penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain pasta, reserving ½ cup of pasta water to adjust sauce if needed.
Sauté the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season diced chicken breast with salt, pepper, and Italian seasoning. Cook chicken until golden and cooked through, about 6-8 minutes. Remove from heat and set aside.
Prepare the Creamy Sauce
- Reduce heat to medium-low in the same skillet and pour in 1 cup heavy cream. Stir in mashed roasted garlic paste and simmer gently for 2-3 minutes. Gradually add 1 cup grated Parmesan cheese, stirring until sauce thickens and smooth. If sauce is too thick, add reserved pasta water to reach desired consistency.
Combine and Serve
- Return cooked chicken to skillet with sauce and stir to combine. Add drained penne pasta and toss gently to coat with sauce. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately.
Notes
- Add steamed vegetables like broccoli or spinach for extra nutrients and color.
- Use whole wheat or chickpea penne to increase fiber and protein content.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with added milk or broth to loosen sauce.