Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, baked penne with chicken and sun-dried tomatoes. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Baked Penne with Chicken and Sun-Dried Tomatoes is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Baked Penne with Chicken and Sun-Dried Tomatoes is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook baked penne with chicken and sun-dried tomatoes using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Baked Penne with Chicken and Sun-Dried Tomatoes:

1. Get 6 tbsp butter, plus more for baking dishes
2. Take 1 Coarse salt and ground pepper
3. Take 1 lb penne rigate
4. Prepare 1 tsp olive oil
5. Make ready 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
6. Make ready 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
7. Make ready 4 garlic cloves, minced
8. Prepare 6 cup whole milk
9. Prepare 10 oz white mushrooms, trimmed and thinly sliced
10. Prepare 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
11. Make ready 1 1/2 cup shredded provolone (6 ounces)
12. Take 1 cup finely grated Parmesan (4 ounces)

Instructions to make Baked Penne with Chicken and Sun-Dried Tomatoes:

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Ready to serve and ENJOY!

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