Baked Penne with Chicken and Sun-Dried Tomatoes

INGREDIENTS

6 tbsp

butter, plus more for baking dishes

coarse salt and ground pepper

1 lb

penne rigate

1 tsp

olive oil

boneless, skinless chicken breast halves (8 ounces each), halved horizontally

1/2 cup

plus 2 tablespoons all-purpose flour (spooned and leveled)

garlic cloves, minced

6 cups

whole milk

10 oz

white mushrooms, trimmed and thinly sliced

1/2 cup

oil-packed sun-dried tomatoes, drained and thinly sliced

1 1/2 cups

shredded provolone (6 ounces)

1 cup

finely grated Parmesan (4 ounces)