Cheesy Chicken and Pasta Bake

• 3 tablespoons butter
  
• kosher salt and black pepper
• 1/2 box penne pasta (I used wheat pasta)
• 1 teaspoon olive oil
• 1 boneless, skinless chicken breast cut into bite size pieces
• 3 tablespoons flour
• 3 garlic cloves, finely minced
• 3 cups whole milk
• 1 package white or cremini mushrooms
• 1/2 cup shredded provolone
  
• 1/2 cup freshly grated Parmesan
  

1. Preheat oven to 400. Butter baking dish. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
2. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.
3. In a 5-quart Dutch oven or heavy pot , melt butter over medium. 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 minute more. Add mushrooms; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and Parmesan. (save a little of each cheese for topping)
   
4. Add chicken and pasta to pot; season with salt and pepper to taste. Sprinkle a little cheese on top.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

for the record...I didn't take this picture....I pulled it off the website.