We’re going full-throttle indulgent with this one and it is so. dang. good.
This sauce is Garlicky with a capital G. It’s almost overwhelmingly flavorful on its own, but absolutely perfect paired with chicken. Toss a couple chicken breasts on the grill or pick up a rotisserie chicken – simple salt & pepper seasoning works perfectly with the rich sauce.
The long cooking time is thanks to roasting the garlic, but you can roast several heads ahead of time and keep roasted garlic paste in the fridge for several weeks. This cuts the cooking down to just boiling water & making pasta – much better for quick weeknight meals on the stove.
Not to mention, having a jar of roasted garlic ready to go for anything and everything? One of your best kitchen ideas ever.
- 1 head garlic
- 1 T. olive oil
- 1 lb. pasta
- 4 T. butter
- 1/4 cup flour
- 4 cups milk
- 1/4 cup parmesan grated
- salt & pepper to taste
- 1 lb. grilled or roasted chicken diced or shredded
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!
The Kitchn has a great in-depth guide to roasting garlic.