Baked Penne with Chicken and Sun-Dried Tomatoes

Prep Time:
35 mins
Total Time:
1 hr

A family favorite, this recipe makes one baking dish for now and one to freeze for a ready-made dinner when you're pressed for time.


  • 6 tablespoons butter, plus more for baking dishes

  • Coarse salt and ground pepper

  • 1 pound penne rigate

  • 1 teaspoon olive oil

  • 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

  • ½ cup plus 2 tablespoons all-purpose flour (spooned and leveled)

  • 4 garlic cloves, minced

  • 6 cups whole milk

  • 10 ounces white mushrooms, trimmed and thinly sliced

  • ½ cup oil-packed sun-dried tomatoes, drained and thinly sliced

  • 1 ½ cups shredded provolone (6 ounces)

  • 1 cup finely grated Parmesan (4 ounces)


  1. Preheat oven to 400. 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.

  2. 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.

  3. 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.

  4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with 1/4 cup Parmesan.

  5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.


Cook's Notes

To Freeze: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months. To Bake From Frozen: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

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