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Prepare butter, plus more for baking dishes.
Use Coarse salt and ground pepper.
Prepare penne rigate.
Use olive oil.
Prepare boneless, skinless chicken breast halves (8 ounces each), halved horizontally.
You need plus 2 tablespoons all-purpose flour (spooned and leveled).
Use garlic cloves, minced.
You need whole milk.
You need white mushrooms, trimmed and thinly sliced.
You need oil-packed sun-dried tomatoes, drained and thinly sliced.
Provide shredded provolone (6 ounces).
Provide finely grated Parmesan (4 ounces).

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

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