10 ounces white or cremini mushrooms, trimmed & thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained (I used petite cut tomatoes in a can)
1 1/2 cup mozzarella cheese
1 1/2 cup sharp cheddar cheese
Preheat oven to 400 degrees. Spray baking dish.
In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken breast with salt and pepper; cook until opaque throughout (3-5 minutes per side). Halve each piece of chicken breast lengthwise, then thinly slice crosswise, into small squares.
While chicken pan is still hot, toss mushrooms in with the chicken and saute until golden brown (3-5 minutes). Use a little extra olive oil if needed.
In a large pot, melt butter over medium heat.
Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 more minute. Add mushrooms and tomatoes; cook 1 minute.
Take the pot off the heat and gradually stir in mozzarella and 1/2 cup sharp cheddar cheese.
Add chicken and pasta to the large pot of sauce; season with salt and pepper.
Pour mixture into your baking dish & sprinkle remainder of sharp cheddar cheese on top.
Bake, uncovered on middle rack, until top is golden and bubbling (about 20 minutes).
(Once your Baked Cheesy Chicken Penne is done cooking, you may add more cheese or tomatoes on top of your pasta before serving!)
PINTEREST INSPIRED: CLICK HERE FOR ORIGINAL RECIPE.