difficulty Moderate
  • oven
  • two shallow 2-quart baking dish or disposable foil pan
  • large pot
  • large skillet
  • 5-quart Dutch oven or heavy pot
author Laura
write-up Write Up
forked from Baked Cheesy Chicken Penne
  6 tbsp 6 tbsp butter (plus more for baking dishes)  
  1. preheat oven to 400. butter two shallow 2-quart baking dishes. if you’re going to freeze one, use a disposable foil pan.
  2. in a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
  3. while pasta is boiling, heat oil over medium-high heat in a large skillet.
  4. cook mushroom in oil until soft.
  5. in a 5-quart dutch oven or heavy pot , melt butter over medium.
  6. add flour and garlic; cook, whisking, 1 minute. while whisking constantly, gradually add milk; bring to a simmer.
  7. keep whisking frequently as sauce thickens, about 1 minute more. add mushrooms and tomatoes; cook 1 minute.
  8. take the pan off the heat and and gradually stir in provolone and 1/2 cup parmesan.
  9. add chicken and pasta to pot; season with salt and pepper to taste.
  10. divide pasta mixture between baking dishes. if freezing, place remaining parmesan cheese in a zip-top baggie. if cooking, sprinkle on top.
  11. bake, uncovered, until top is golden and bubbling, about 25 minutes. let stand 5 minutes before serving.
    kosher salt and black pepper  
14 1/2 oz 1 box 14 1/2 oz (1 box) penne rigate  
  1 tsp 1 tsp olive oil  
    leftover cooked chicken  
  1/2 cup 1/2 cup + 2 tablespoons flour  
  6 whole 6 whole garlic cloves (finely minced)  
  6 cup 6 cup milk  
8 oz   8 oz button mushrooms  
  1 cup 1 cup sliced oil-packed sun-dried tomatoes (drained)  
  1 1/2 cup 1 1/2 cup shredded provolone (i used an italian blend that had provolone in it)  
  1 1/2 cup 1 1/2 cup freshly grated parmesan