Baked Cheesy Chicken Penne

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)

½ 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 ½ cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)

1 ½ cup freshly grated Parmesan (about 6 ounces)

Directions at realmomkitchen.com

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