6 tablespoons butter, plus more for baking dishes


Coarse salt and ground pepper


1 pound penne rigate


1 teaspoon olive oil


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


1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)


4 garlic cloves, minced


6 cups whole milk


10 ounces 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)
  • 6 tablespoons butter, plus more for baking dishes

  • Coarse salt and ground pepper

  • 1 pound penne rigate

  • 1 teaspoon olive oil

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

  • 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

  • 4 garlic cloves, minced

  • 6 cups whole milk

  • 10 ounces 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)