difficulty moderate
equipment
  • two shallow 2-quart baking dishes or disposable foil pan
  • large pot
  • large skillet
  • oven
author
write-up Write Up
forked from Baked Cheesy Chicken Penne
WEIGHT VOLUME QUANTITY INGREDIENT SCALING INSTRUCTIONS
  6 tbsp 6 tbsp butter (plus more for baking dishes)  
  1. preheat oven to 400.
  2. butter two shallow 2-quart baking dishes. if you’re going to freeze one, use a disposable foil pan.
  3. in a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  4. while pasta is boiling, heat oil over medium-high heat in a large skillet.
  5. season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. halve each piece lengthwise, then thinly slice crosswise.
  6. while chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). use a little extra olive oil if needed.
  7. in the pot you cook pasta in, melt butter over medium.
  8. add flour and garlic; cook, whisking, 1 minute. while whisking constantly, gradually add milk; bring to a simmer.
  9. keep whisking frequently as sauce thickens, about 1 minute more.
  10. add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone, mozzarella and 1/2 cup parmesan.
  11. add chicken and pasta to pot; season with salt and pepper to taste.
  12. divide pasta mixture between baking dishes. if freezing, place remaining parmesan cheese in a zip-top baggie. if cooking, sprinkle on top.
  13. bake, uncovered, until top is golden and bubbling, about 25 minutes. let stand 5 minutes before serving.
    kosher salt and black pepper  
1 lb   1 lb penne rigate  
  1 tsp 1 tsp olive oil  
  2 whole 2 whole boneless (skinless chicken breast halves (about 8 ounces each))  
  1/2 cup 1/2 cup + 2 tablespoons flour  
  6 whole 6 whole garlic cloves (finely minced)  
  6 cup 6 cup milk  
10 oz   10 oz white or cremini mushrooms (trimmed and thinly sliced)  
  1 cup 1 cup sliced oil-packed sun-dried tomatoes (drained)  
  3/4 cup 3/4 cup shredded provolone  
  3/4 cup 3/4 cup mozzarella  
  1 1/2 cup 1 1/2 cup freshly grated parmesan