This is such a simple and wonderful dish with lots of tender chicken and mushrooms in a completely luscious roasted garlic alfredo sauce over penne pasta!
Get out a sturdy large pot or dutch oven and heat the olive oil in it over medium heat. Also get a separate pot of water on the stove and let it come to a boil for the pasta. Brown the chicken in the olive oil until it is cooked through. Add in the mushrooms and let them get soft and tender while you stir them with the chicken. Season the mixture with generous pinches of the salt and pepper. Finally, stir in 5 cloves of the roasted garlic to flavor it all. Let it all meld together for a minute, then remove it to a plate to start on the sauce in the same pan.
Combine the butter, heavy cream, milk, remaining roasted garlic, and more generous piches of salt and pepper in the pot. Let it all come to a low boil and start to thicken for about 10-15 minutes, stirring often. Stir in the parmesan to let it melt in. Meanwhile, while the sauce is cooking, boil the pasta until tender for about 8 or so minutes. Add the chicken and mushroom mixture back into the pot of sauce and let it cook in it for a minute. Then drain the pasta and stir it in to the sauce. Serve up big bowls of it immediately and enjoy!
*to roast garlic, pre-heat the oven to 400. Remove the outer paper layers of a head of garlic and cut the top tip off to reveal the cloves inside. Dizzle the top with a little olive oil, then wrap it in foil and roast it in the oven for an hour. Perfection, it has so many uses! It can be stored in the refrigerator for weeks.