Today is: 10/14/2025

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Baked Cheesy Chicken Penne

Ingredients:

• 6 tablespoons butter
• kosher salt and black pepper
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces button or cremini mushrooms, trimmed and thinly sliced
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone (6 ounces)
• 1 1/2 cup freshly grated Parmesan (about 6 ounces)

Directions:

1. Preheat oven to 400° F.
2. Butter two shallow 2-quart baking dishes.
3. Cook pasta 3 minutes in salted water; drain pasta and set aside.
4. Season chicken with salt and pepper.
5. Cook in oil on medium high 3 to 5 minutes per side.
6. Halve each piece lengthwise, then thinly slice crosswise. 
7. Add mushrooms to hot pan and saute until golden brown (3-4 minutes).  Add extra olive oil if needed.
8. In a 5-quart Dutch oven, melt butter over medium.
9. Add flour and garlic; cook, whisking, 1 minute.
10. While whisking constantly, gradually add milk; bring to a simmer. 
11. Keep whisking frequently as sauce thickens, about 1 minute more.
12. Add mushrooms and tomatoes; cook 1 minute.
13. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
14. Add chicken and pasta to pot; season with salt and pepper to taste.
15. Divide pasta mixture between baking dishes. 
16. If freezing, place remaining Parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
17. Bake, uncovered, until top is golden and bubbling, about 25 minutes.
18. Let stand 5 minutes before serving.

Freezer Instructions:

1. Freeze for up to 3 months. 
2. To bake, preheat oven to 400° F for about 1 1/2 hours. 
3. Remove foil, stir pasta, and top with cheese. 
4. Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.