Preheat the oven to 400 degrees. Spray your baking dish with cooking spray. Place chicken breast in the baking dish and cover lightly with mayonnaise, salt and pepper. Bake the chicken for 25 minutes.
While the chicken is cooking, heat your pot to medium head with 1 tbsp of olive oil. Cook your mushrooms and sun-dried tomatoes for about 5 minutes. Once done, set aside.
Using the same pot, fill with water and bring to a boil. Cook pasta as directed on the package, but subtract 2 minutes from the cooking time. This will keep your pasta from being overcooked when you bake it later.
Once the pasta is done place it with the mushrooms and sun-dried tomatoes. In the same pot over medium-low heat, melt the butter. Add the flour and cook for 1 minutes stirring continuously with a whisk.
Add milk to the flower and butter 1 cup at a time. Stir until the milk starts to thicken, then continue to add more.
Shred the smoked gouda cheese and add it to the milk mixture. Add salt and pepper to taste.
Once the cheese is completely combined, add the mushrooms, sun-dried tomatoes, and pasta and stir.
Transfer the pasta from the pot to a casserole dish. Cover the top of the pasta with cheese. Bake the pasta at 400 degrees for 10 minutes. Then, change the oven to broil, and broil the pasta for about 5 minutes or until the cheese begins to brown. Take out of the oven and allow to cool for a minute or two, then enjoy!