Baked Cheesy Chicken Bake

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Ingredients

    6 tablespoons butter, plus more for baking dishes
    kosher salt and black pepper
    1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
    1 teaspoon olive oil
    2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
    1/2 cup plus 2 tablespoons flour
    6 garlic cloves, finely minced
    6 cups whole milk
    10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
    1 cup sliced oil-packed sun-dried tomatoes, drained
    1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
    1 1/2 cup freshly grated Parmesan (about 6 ounces)

Description

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