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Preheat oven to 400°F. Cut off the top 1/2 inch of the garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose papery outer layers. Place bulb, cut-end up, on a double thickness of foil. Drizzle with 1 teaspoon oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast 20 to 25 minutes or until garlic feels soft when squeezed. Let cool. Squeeze garlic from skins into a small bowl; mash with a fork. Set aside.
Meanwhile, cook pasta according to package directions, adding broccolini for the last 4 minutes of cooking. Drain, reserving 1/2 cup of the pasta cooking liquid. Set pasta, broccolini and reserved cooking liquid aside.
In a 6-quart Dutch oven, heat the remaining 2 teaspoons oil over medium heat. Add pancetta; cook 5 to 7 minutes or until crisp. Remove pancetta from pot; set aside. Add chicken pieces to pot. Cook 7 to 8 minutes or until chicken is no longer pink (170°F). Remove from pot; set aside.
In the same pot, melt butter over medium heat. Whisk in the mashed garlic, flour, chives, salt and pepper until combined. Add milk and evaporated milk, whisking until smooth. Cook and stir until thickened and bubbly. Add Parmesan, chicken, pasta and broccolini. Toss to combine. Add enough of the reserved pasta cooking liquid as needed to reach desired consistency. Top with crispy pancetta and additional chives.