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Baked Cheesy Chicken Penne

realmomkitchen.com
  • minutes
  • Serves

INGREDIENTS

6 tbsp

butter, plus more for baking dishes

kosher salt and black pepper

1 lb

penne rigate (

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

)

1 tsp

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 oz

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 cups

freshly grated Parmesan (about 6 ounces)

2 people Recommend This Recipe