Ingredients Meat & Poultry Chicken Chicken Breast Recipes Baked Penne with Chicken and Sun-Dried Tomatoes 3.3 (2,376) 66 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 11, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hr Servings: 8 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. Ingredients 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) Directions 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. 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 1/4 cup Parmesan. 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. Rate it Print