Cut the tops off the garlic bulbs, pop them on a sheet of tin foil, and dress with 1 tbsp olive oil and a good pinch of salt. Wrap up to seal then bake for 1 hour at 180°C. Cool, then squeeze the cloves from their skins and mash well with a fork. Set aside.
Heat 2 tbsp olive oil over a medium-high heat, then add the chicken breasts. Fry, uncovered, for 4-5 minutes, or until the underside is well browned. Season with salt and pepper, then flip. Partially cover the pan with a lid and cook for a further 4 minutes. Remove lid and chicken, then rest for 10 minutes before slicing into thin slices (the same side as the penne quills).
Wipe out the pan with a piece of kitchen towel to remove excess oil.
Add wine and reduce by half. Stir through the roasted garlic puree and add the thyme. Pour in the cream. Reduce slowly until rich and thick - about 10 minutes. Season with 1/2 tsp salt and the 1 tsp pepper. Add parmesan and chicken and stir through.
Cook penne until al dente, then add along with the pasta water. Beat and toss the pasta well to encourage the starch to emulsify with the sauce. Do this for a minute or so. It should coat every piece of pasta evenly.