Cheese Baked Chicken Penne

By CandyH

Make two dinners at once with this recipe for Cheese Baked Chicken Penne. One for tonight, and one for the freezer for another dinner.

Ingredients

• 6 tablespoons butter, plus more for baking dishes
• Kosher salt and black pepper, to taste
• 1 pound penne rigate
• 1 teaspoon olive oil
• 2 boneless, skinless chicken breast halves, about 8 ounces each, halved horizontally, can use leftover cooked chicken)
• 1/2 cup plus 2 tablespoons flour
• 6 garlic cloves, finely minced
• 6 cups whole milk
• 10 ounces white or cremini mushrooms, trimmed and thinly sliced, can use 8 ounces of button mushrooms
• 1 cup sliced oil-packed sun-dried tomatoes, drained
• 1 1/2 cups shredded provolone, about 6 ounces, can use an italian blend that has provolone in it
• 1 1/2 cup freshly grated Parmesan, about 6 ounces

Preparation

Step 1

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown, about 3-4 minutes. Use a little extra olive oil if needed. Since I used left over chicken, I just cooked the mushrooms in the olive oil.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.