Cut 1 inch off the top of each head of garlic. Divide two teaspoons of olive oil to drizzle over the top of the garlic heads. Wrap in aluminum foil. Cook for 45 – 60 minutes or until garlic is soft and a golden brown color. Remove from oven and allow to cool. Once cool use a fork to remove the cloves from the skin.
Bring a large pot of water to a boil and cook according to package directions. Drain but Reserve 1/2 cup of pasta water.
While pasta is cooking, heat 2 tablespoons of olive oil in a large pan over medium heat, season chicken with 1/4 teaspoon salt and pepper. Cook in olive oil over medium heat until browned. Transfer to a plate and set aside.
Stir in summer savory, rosemary and garlic cloves, cook just until fragrant, about 30 seconds. Pour in white wine to deglaze the pan, be sure to scrape up any brown bits off the bottom of the pan. Pour in chicken broth. Allow sauce to cook until it reduces by 1/3, about 10 minutes. Stir occasionally.
Return chicken to the pan, add pasta and parsley. Toss to coat the pasta in the sauce. If the pasta seems to dry add a bit of the reserved pasta water. Season to taste with salt and pepper. Serve hot.