Baked Cheesy Chicken Penne (Tastes just like Olive Garden!)

Name: Baked Cheesy Chicken Penne (Tastes just like Olive Garden!)
Ingredients: 6 tablespoons butter, plus more for baking dishes; kosher salt and black pepper; 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate); 1 teaspoon 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 ounces 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 cup freshly grated Parmesan (about 6 ounces)

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INGREDIENTS

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6 tablespoons butter, plus more for baking dishes

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kosher salt and black pepper

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1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)

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1 teaspoon olive oil

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2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)

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1/2 cup plus 2 tablespoons flour

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6 garlic cloves, finely minced

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6 cups whole milk

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10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)

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1 cup sliced oil-packed sun-dried tomatoes, drained

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1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

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1 1/2 cup freshly grated Parmesan (about 6 ounces)

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