2 boneless, skinless chicken breast halves, cut in half horizontally
4 tablespoons butter, divided
5 ounces button mushrooms, sliced
¼ cup all purpose flour
2 cloves garlic, minced
3 cups milk
1 cup shredded Mozzarella
½ cup oil packed sun-dried tomatoes, drained and thinly sliced
¼ cup shredded Parmesan
Salt and pepper to taste
Preheat the oven to 350ºF.
Lightly oil a medium casserole dish. Cook the rotini according to the package directions. Drain and set aside.
While the pasta is cooking, place a medium skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the oil followed by the chicken and cook until no longer pink in the middle, about 3 minutes per side.
Transfer the chicken to a cutting board, allow to cool for 5 minutes, then slice crosswise into ½-inch wide strips.
Place a large saucepan over medium heat. Add 1 tablespoon of butter followed by the mushrooms, salt, and pepper. Cook until the mushrooms become tender, about 5 minutes. Add the remaining butter to the pan and stir until melted.
Add the flour and garlic and cook, stirring frequently, about 3 minutes longer. While stirring quickly, slowly pour in the milk a little at a time. Bring the sauce to a simmer, then remove the pot from the heat and stir in the Mozzarella until melted.
Stir the reserved pasta, sun-dried tomatoes, and chicken into the sauce and pour into the casserole dish, spreading to evenly distribute. Sprinkle the pasta with the Parmesan.
Bake the pasta until bubbly, about 20 minutes. Allow to cool for 5 minutes, then serve.