AuthorKathleen GloverCategoryMain Meals, Pasta, PoultryDifficultyIntermediateIf you're anything like me, you're a garlic fiend. I can't get enough of the stuff! This pasta recipe is loaded with the flavor of roasted garlic, chicken, and thyme. If you want to make this recipe even simpler you can use a rotisserie chicken and shred the leftovers in advance. You can also roast garlic ahead of time if you throw it in the oven when you're baking something else.
Preheat your oven to 350°F.
Cut about 1/2 inch off of the narrow end of the garlic bulbs. Coat the bulbs in 3 tbsp oil and sprinkle with salt. Wrap tightly with foil and bake at 350°F for 1 hour. Set aside to cool and then squeeze the roasted garlic out of the bulb.
In a large pan, add 2 tbsp of oil and add your chicken breasts. Season both sides with salt and pepper. Cook until cooked through, about 10-15 minutes. Remove the chicken from the pan and let it rest.
Bring a large pot of salted water to a boil and cook pasta according to package instructions. When cooked, reserve about 1 cup of pasta water (we will use 1/2 cup) and drain the rest.
Add the white wine, roasted garlic, thyme, heavy cream, salt, and pepper.
While this heats up, chop or shred the cooked chicken.
Add the grated parmesan and chopped chicken to the sauce. Stir to combine.
Add the cooked penne and gradually add the reserved pasta water until the sauce is glossy and thick.
Serve hot with additional grated parmesan on top.
Ingredients
Directions
Preheat your oven to 350°F.
Cut about 1/2 inch off of the narrow end of the garlic bulbs. Coat the bulbs in 3 tbsp oil and sprinkle with salt. Wrap tightly with foil and bake at 350°F for 1 hour. Set aside to cool and then squeeze the roasted garlic out of the bulb.
In a large pan, add 2 tbsp of oil and add your chicken breasts. Season both sides with salt and pepper. Cook until cooked through, about 10-15 minutes. Remove the chicken from the pan and let it rest.
Bring a large pot of salted water to a boil and cook pasta according to package instructions. When cooked, reserve about 1 cup of pasta water (we will use 1/2 cup) and drain the rest.
Add the white wine, roasted garlic, thyme, heavy cream, salt, and pepper.
While this heats up, chop or shred the cooked chicken.
Add the grated parmesan and chopped chicken to the sauce. Stir to combine.
Add the cooked penne and gradually add the reserved pasta water until the sauce is glossy and thick.
Serve hot with additional grated parmesan on top.