Chicken parmesan penne bake

Butter	4 tablespoons
Olive oil	2 tablespoons
Chicken breasts, boneless, skinless, cut into 1-inch pieces	1 ½ pounds
Salt	1 ½ teaspoons
Black pepper, freshly ground	¼ teaspoon
Cremini mushrooms, sliced	2 cups
Garlic, minced	2 tablespoons
Cayenne, ground	1/8 teaspoon
Flour	6 tablespoons
Milk	5 cups
Penne paste, dried	1 pound
Artichoke hearts, drained, coarsely chopped	14 ounces
Thyme, minced	1 tablespoon
Basil, finely chopped	2 tablespoons
Chives, thinly sliced	2 tablespoons
Mozzarella, shredded	2 cups
Parmesan, grated	1 cup

1. Preheat oven to 375°F. 
2. Lightly butter a 9-by-13-inch baking dish. 
3. In a large, heavy skillet, melt the butter with the oil over medium-high heat. 
4. Sauté the chicken, sprinkling with the salt and pepper, for about 3 minutes, until the chicken turns opaque. 
5. Add the mushrooms, and cook for another 2 minutes, or until the mushrooms are limp. 
6. Add the garlic and cayenne, and stir for about 20 seconds; do not let the garlic brown. 
7. Whisk in the flour, and cook for 1 minute, stirring constantly. 
8. Immediately add the milk, whisking vigorously. Bring to a simmer, and cook, whisking occasionally, for about 6 minutes, or until the sauce thickens. 
9. Remove from the heat, and set aside to let cool slightly. 
10. Meanwhile, in a large pot of salted boiling water, cook the pasta according to the package directions, or until just al dente; drain well. In a very large bowl, mix the pasta and sauce. 
11. Fold in the artichokes, herbs, mozzarella, and ¾ cup of the Parmesan until well combined. 
12. Spread the mixture in the prepared baking dish. 
13. Sprinkle with the remaining ¼ cup Parmesan. 
14. Bake 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling, and the top is golden brown. 

My first recipe attempt from my new Kathy Casey’s Northwest Table cookbook.