Baked Cheesy Chicken Penne

butter, plus more for baking dishes

kosher salt and black pepper

penne rigate (

I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate

)

olive oil

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

I used some leftover cooked chicken

)

plus 2 tablespoons flour

garlic cloves, finely minced

whole milk

white or cremini mushrooms, trimmed and thinly sliced (

I used 8 oz of button mushrooms

)

sliced oil-packed sun-dried tomatoes, drained

shredded provolone (6 ounces)

(I used an italian blend that had provolone in it)

freshly grated Parmesan (about 6 ounces)