Man, that’s a long recipe title right?  And it’s really still missing a few components like the grilled chicken and broccoli, but I didn’t think it needed a full paragraph for a title.  This is an old recipe from the archives that I recently rediscovered, and I enjoyed it so much I though it deserved a second go-round.  It’s easy enough to throw together pasta with some cheese, protein and veggies and get a pretty decent meal out of it.  I really love this meal though because all the components combine to make something really special.  The roasted garlic provides a ton of rich flavor to the sauce without making it heavy.  This meal is very adaptable – quick enough for a weeknight, but nice enough for company.  Just make sure to plan ahead and roast the garlic in advance!


8 oz. tube shaped pasta, such as penne
1½ tbsp. butter
¼ cup roasted garlic paste*
1½ tbsp. flour
¼ cup dry white wine
1 cup low-sodium chicken broth
1 cup shredded white cheddar cheese
1 head of broccoli, cut into florets and blanched until crisp-tender
1 boneless, skinless chicken breast, grilled and cut into bite size pieces
Salt and pepper, to taste

*To make roasted garlic paste, peel the outer papery skins off two heads of garlic, leaving the heads still intact.  Slice about a quarter off the top of each head so that all of the cloves are partly exposed.  Wrap the heads in foil and bake at 350˚ F for one hour.  Remove from the oven and let cool.  Once cool enough to touch, squeeze the garlic cloves out of the peels and smash with a fork to make roasted garlic paste.


  • 01

    Bring a large pot of salted water to boil.  Cook the pasta until al dente according to the package directions.

  • 02

    Meanwhile, in a large skillet or saucepan set over medium heat, melt the butter.  Once the butter is melted, whisk in the roasted garlic paste and cook just until fragrant, 30-60 seconds.  Whisk the flour into the mixture and cook, stirring constantly, until the mixture begins to turn golden brown, 1-2 minutes.  Stir the white wine and broth into the pan.  Bring to a simmer and cook, stirring frequently, until slightly thickened, about 2 minutes.  Whisk in the cheddar and stir until melted.  Season the sauce with salt and pepper to taste.

  • 03

    Mix in the broccoli florets and chicken pieces, and cook just until heated through.  Mix in the cooked pasta until evenly coated with the sauce. Serve warm.


  • Oh my! I’ve somehow gone through life without making a white cheddar pasta. That’s just crazy!! I must try this, thanks for posting!

  • This is fantastic! I was just wondering what I should make for dinner and wouldn’t you know it — I have one lone chicken breast, a head of broccoli, an abundance of white cheese, and too much garlic. ;)


  • Looks great. Ive got some white wine in the freezer that I need to use up as well. Will be adding this one to the menu one week soon!

  • love dishes like this…so rich and comforting.

  • That is a long title. Always good to have one more easy pasta dish. I love pasta.

  • Sarah

    Hi Annie,

    I always want to make things with roasted garlic but am never organized enough to roast it in advance. Do you know how long it lasts in the fridge? Also, do the two heads called for in the recipe make 1/4 cup, or do you have some left over?


  • Laura

    Thank you for this one! I loved this kind of meal but have never been able to find a recipe for exactly what I’m looking for and tried creating it without a recipe and didn’t work at all. I end up (shamefully) buying those meals in a bag but no longer!!

  • So we just had this for dinner and it was really great. One note though — I didn’t see instructions for when to add the white wine in your directions…

    As it turned out, we didn’t have any, so I put 1/4 cup of cream in with the broth and it made for a very creamy sauce (but still a bit light because of the chicken broth).

    By using our steamer oven for the broccoli (10 min) while the other things were cooking, I think I had this entire meal prepared and on the table in less than 20 minutes! Awesome addition to my regular rotation — thanks Annie!

  • Annie

    Hi Sarah,
    It really depends on the size of garlic heads you use, but you’ll likely have some left over. I tend to roast my garlic the day beforehand so I don’t know exactly how long it lasts (you can try Googling that).

  • That looks beautiful! I love roasted garlic with pasta. YUM


  • What a simple and delicious looking weeknight meal! I’m sure that this would be great even without the chicken, for your vegetarian readers.

  • This looks like some real good comfort food. Adding the white cheddar and wine is a great idea…I’m gonna have to try this! Love your blog, by the way :)

  • MD

    What kind of dry white wine do you reccomend using?

  • Annie

    Any dry white is fine, I just use whatever I have on hand at the time.

  • Bob

    Is alcohol essensial for this dish? Can it be subsituted with something else? Thank you!

  • Annie

    You can omit it or add more chicken broth.

  • Oh my goodness gracious! Roasted garlic, pasta, wine, cheese? I am SO bookmarking this!

  • The flavours that roasted garlic imparts on a dish are wonderful.
    I love it so much that I roast a lot of garlic all at once on a parchment covered cookie sheet…garlic all together under 1 aluminium sheet and not individually wrapped.
    When all the roasted garlics are squeezed…I place them in a mason jar…cover the cloves with grape seed oil (any veg. oil if fine) and voila…this wonderful ingredient ready to go any time I need to add some richness to my meal.
    Hope this was helpful to some ;o)
    Thanks for sharing this very tasty recipe…will try it out.
    Flavourful wishes, Claudia

  • Nice and light. I would love a plate of those.

  • Long title, yes, but oh what results. I copied this to my try soon list because it has everything my 10 y/o loves.

  • Lisa J.

    Yay! Something I think I can actually eat right now on this darn GD diet I’m on. Just as long as I use the Dreamfield’s pasta and maybe a little extra on the chicken!

  • Mary

    What a beautiful looking dish. How many servings do you get out of it for those with light to moderate appetites, maybe with a side salad?

  • Yvonne

    Recipe looks yum! Can’t wait to give it a try. I roast multiple heads of garlic at a time, and then freeze the cloves. They don’t stick together and then I can take out as many as I need for a recipe such as this. They thaw very quickly and still have that lovely sweet taste like freshly roasted garlic.

  • Annie

    Not sure – 3-4? Just read the ingredients and estimate about how many people you think 8 oz. pasta, a chicken breast, etc. would serve. I don’t typically list servings because everyone has different appetites.

  • Just had this tasty dinner tonight. I have tried for a couple of years to make a broccoli, chicken, and pasta dish… is the best I have ever had and I love garlic!

  • This looks delicious! I will for sure be trying this very soon. Your pictures make this look so wonderful that I just can’t resist :)

  • Dania

    I tried this with regular garlic and whole wheat pasta and it was still the bomb diggity!

  • i made this for dinner on sunday and it was a hit. i loved the flavor. next time i will add even more brocolli. my husband asked for some heat — maybe i will mix in some extra garlic or a dash of cayenne. if you have other ideas let me know.

    great website, keep up the good work.

  • Annie

    I think red pepper flakes would be great for some added heat in this dish!

  • Just made this tonight and it was a big hit, super easy as well. My two year old kept saying yum yum!

  • I made this for dinner tonight and it is awesome. I planned my whole menu for this week from your blog.

  • I made this the other night and my husband and I loved it. With the leftovers I added some loot from the farmers market (heirlooms, zucchini, spinach, and carrots ) to beef it up and oh my gosh, it was amazing! I’m thinking about making this again next week.

  • Jeana

    I just discovered your blog about a week ago, and I probably spend hours each day looking up all your recipes. This is the first one I’ve made so far (there will be MANY more to come!). I followed the recipe exactly, and it was SO good. I surprised my parents with this pasta when they got home, and they said it tasted like something they’d order at a restaurant. We all loved it, and I will definitely be making it again. Thank you so much! Oh, and I ordered the ice cream maker attachment for my kitchen aid yesterday so I can start making your ice cream recipes. I am so happy I found this blog!

  • Monica

    Annie, yet again you make a recipe that is hands down amazing. Although it took longer than expected ( I don’t have that much stove space here in Europe to cook everything at once), I was seriously estatic with the result. The flavor is just right and the dish is more on the light side so I don’t feel too full afterwards. I made a huge batch of this and froze a lot of it. I’ve had some of it every day this week and even bring it to school!

  • Sarah

    Hi there,
    I just tried a variation on this that was delicious! I used the sauce recipe but used only wine (no broth) and paired it with chive gnocchi and broccoli. I served this along side a baby spinach, baby arugula, romaine and radicchio salad to brighten up this rich and comforting meal. The addition of the smooth and mellow roasted garlic made this dish extra yummy! Thanks for the recipe!!

  • Leah

    I tried this and found it really easy to prepare and it came out great. I did have to modify it slightly as I am gluten free, but even those changes didn’t affect it.

  • Rebecca

    Made this for a quick lunch today with whole wheat pasta and mushrooms and broccoli. Delish :) I used minced garlic instead of the paste. Whats the difference?

  • Annie

    There is a pretty big difference between minced garlic and roasted garlic. They have very different flavors. You should try roasted sometime.

  • Ashley

    This pasta was delicious! I used whole wheat Penne and the sauce turned out to be so light and full of flavor! My husband and our guest were both impressed! Next time I will roast more garlic, as there wasn’t much to squeeze out of the cloves once they came out of the oven. I ended up using also using a cube of crushed garlic I had on hand. Thanks for sharing this recipe!

  • Bailey

    My husband and I loved it! I added a little bit of half and half… mainly just to use up the last of my half and half, but also for a litle extra creaminess. Also added red pepper flakes. Loving your recipes as always Annie :)

  • Jennifer

    LOVE Pinterest! Daughter picked this out. Made it tonight and HOLY MOTHER LOVE was it delicious! Followed the recipe exactly other than subbing green beans for the broccoli. Threw it in with the pasta in the last few minutes of boiling instead of blanching them separately. Thank you so much! Will be making this regularly!

  • Emily Pence

    I know this is an old one, but I’ve had my eye on this recipe for a few years now and some how it always got out voted. I finally tried it tonight and was blown away by how wonderful it was. I may or may not have licked the plate…..:-)

  • Marisol Adams

    I’ve made this several times the way it was written (thank you, and thanks to Pinterest!) and now I’ve gone over the top! :) I’ve ended up subbing gorgonzola for the white cheddar, peas for the broccoli, added mushrooms and then added bacon! (Yeah, when I go over the top…) Wonderful, versatile dish. THANK YOU!