|6 tbsp||6 tbsp||butter (plus more for baking dishes)||
|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|
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