Baked Penne with Chicken and Sun-Dried Tomatoes
Indulge in the comforting embrace of our Baked Penne with Chicken and Sun-Dried Tomatoes. Tender pieces of chicken and the intense, sweet-tart flavor of sun-dried tomatoes are nestled in perfectly cooked penne pasta, all enveloped in a creamy, cheesy sauce and baked to golden perfection. This is a satisfying and flavorful dish that's perfect for a cozy night in.
Dinner · Intermediate · Ryan Johnson's Kitchen
Prep 35 min · Cook 60 min · Total 95 min · Serves 25
Ingredients
- 6 tbsp butter
- salt
- pepper
- 1 lbs penne rigate
- 1 tsp olive oil
- 2 boness, skinless chick breasts
- 1/2 cups all-purpose flour
- 2 tbsp all-purpose flour
- 4 garlic cloves
- 6 cups whole milk
- 10 oz white mushrooms
- 1/2 cups oil-packed sun-dried tomatoes
- 1 1/2 cups shredded provolone
- 1 cups finely grated parmesan
Instructions
- Preheat oven to 400 degrees F. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
- In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
- In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.