Preheat oven to 400°.

Remove loose paper from the outside of the garlic head and slice off the top to expose the raw cloves. Drizzle olive oil over the cloves and wrap the head completely in foil.

Roast the garlic packet at 400° for 40 minutes, until cloves are fragrant and soft.

When garlic is done, squeeze cloves out of the paper. Roughly mince and smash the garlic with the edge of the knife to create a paste.

Boil a large pot of water and cook pasta according to package directions.

While water is boiling, melt butter in a large pan over medium high heat. Add roasted garlic paste and flour, whisking constantly until it thickens into a roux.

Slowly add milk, continuing to whisk, until the sauce is smooth. Stir in parmesan, salt, and pepper and continue simmering until thickened.

Drain pasta and stir into sauce. Transfer to serving bowl or plates, top with roasted chicken, and serve hot!