Silky white wine sauce, artichoke hearts, sun-dried tomatoes & juicy chicken make Penne San Remo a copycat dinner you’re family will adore!
There’s a special place in my heart for pasta, all pasta, I don’t hesitate based on shape, texture, or even sauce type. If it’s pasta, I want it, and this is one of my favorites from my days working at Buca di Beppo – Penne San Remo. There is something that everyone will love in this traditional Italian recipe.
I love that a pasta dish can look and sound fancy, but be one of the easiest recipes to make for a crowd. You can add your own favorite flavors to a pasta recipe easily, make it your own, or use something that is going to turn soon.
Pasta is a forgiving and budget-friendly ingredient that I grew to love in my time working at Buca di Beppo, and I think you and your family will enjoy this delicious recipe as much as mine does. Grab some wine and a salad, maybe even a loaf of garlic bread to add to this dish, and your meal is complete.
Why we love Copycat Buca di Beppo Penne San Remo
- Easy to prepare
- A variety of flavors and textures
- Can be prepared ahead of time if needed
- Just as good (if not better!) than the original
San Remo is a city in the coastal northwest region of Italy, it is known as the “city of flowers”.
How to Pronounce Buca di Beppo
Boo-ka Dee Beh-poe (loosely translated meaning is “my buddy’s basement”)
Ingredients
CHICKEN – This recipe calls for boneless and skinless chicken breast, you could use chicken thighs if you needed to (make sure to use at least 4 though because they are small). If you are pressed for time or prefer it you can use a rotisserie chicken in place of chicken that needs to be cooked. The flavor will be a little different though.
PASTA – We used round penne in this recipe, but you can really use whatever shape you have at home or a favorite of your family
VEGGIES – You can use fresh or canned artichoke hearts. Sun-dried tomatoes add beautiful color and a unique texture. Cooked green peas appear in the original dish from Buca, but we don’t like them. If you do, definitely add 1 cup to your pasta.
SAUCE – You can use any white wine you have at home and like to drink. I prefer pinot grigio or sauvignon blanc for this recipe. The wine will deglaze the pan and adding a nice aromatic and flavor to the sauce. Alfredo sauce brings everything together with a nice creamy finish.
If you don’t want to use wine (the alcohol will cook off) you could substitute chicken broth/stock instead.
How to make Copycat Buca di Beppo Penne San Remo
PREHEAT the oven and put a baking dish in the oven. Once the dish is hot, remove it from the oven and add the butter and let it melt.
DREDGE the chicken through seasoned flour then place it in the buttered hot pan.
BAKE chicken for 30 minutes. Turn the chicken over and bake for another 15-20 minutes or until juices run clear. Remove chicken from the pan and place it on a cutting board.
BOIL water in a large pot and add salt. Cook the penne pasta according to directions on the package. Drain the pasta and set it aside while you prepare the sauce.
SAUTE Heat olive oil in a skillet. Slice the chicken and add it to the pan along with the vegetables. Cook until caramelized, then add in the garlic.
DEGLAZE (don’t let this word scare you) by pouring wine into the pan which will loosen any golden bits stuck to the bottom of the pan (AKA fond) and start to form your sauce
ADD alfredo sauce and peas to the pan (if you’re using peas). Give that a stir and then add the cooked pasta.
STIR to combine all ingredients making sure everything is coated evenly in the sauce. Transfer to a large serving bowl and enjoy warm.
Tips & Tricks
- Scrape the pan with a rubber/silicone spatula to get all the flavorful bits off the bottom of the pan
- You can make the chicken and sauce ahead of time and store in the refrigerator and then add the pasta when you’re ready to serve, and warm the sauce in a pan on the stove
- Store leftovers in an airtight container in the refrigerator for up to five days
- You can freeze this recipe in an airtight freezer-safe container for up to three months
Related Recipes
- Sun-Dried Tomato & Balsamic Shrimp Pasta
- Chicken Glorioso Pasta Bake
- Baked Ziti with Sausage
- Homemade Alfredo Sauce Recipe
- Cheesy Chicken Stuffed Shells
- Pizzeria-Style Garlic Knots
Give this recipe a try and let us know what you think in the comments, we love hearing what you did differently to make it your own and what your favorite part was, I bet there won’t be any leftovers if your family loves pasta as much as we do!
Copycat Buca di Beppo Penne San Remo
Ingredients
Chicken
- 2 tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 boneless skinless chicken breasts or 4 thin-cut breasts
Pasta
- 1 pound penne pasta
- 2 tablespoons olive oil
- ¾ cup artichoke hearts quartered
- ¾ cup sun-dried tomatoes cut into strips
- 3 cloves garlic minced (about 1 Tbsp)
- ½ cup green peas cooked (optional)
- ¾ cup white wine
- 8 ounces Alfredo sauce
- Salt & pepper to taste
Instructions
Chicken
- Preheat oven to 425 degrees F. Place baking dish in your oven. Once the dish is hot, carefully remove it from the oven and the butter and let it melt in the dish.
- In a shallow bowl, stir together the flour, Italian seasoning, salt, and pepper. Dredge chicken breasts in flour and then place them in the buttered baking pan.
- Bake for 30 minutes. Then turn the chicken and bake for another 15-20 minutes. The chicken is done when the juices run clear and the crust is golden. Remove chicken from baking dish and place on a cutting board. Let rest while preparing pasta.
Pasta
- Bring a large pot of water to a boil. Season generously with salt and cook pasta according to package directions until al dente. Drain pasta and set aside.
- While the pasta is cooking, heat olive oil over medium heat in a large, deep-sided skillet.
- Slice the chicken and add it to the skillet along with the artichoke hearts and half of the sun-dried tomatoes. Cook for 2 to 3 minutes to caramelize the veggies and chicken. Add the garlic and cook for 1 minute.
- Pour in the white wine to deglaze, and scrape up any brown bits stuck to the bottom of the pan. Add Alfredo sauce and stir into the wine. Add peas (if using) and cook for 2 to 3 minutes.
- Once the sauce is simmering and slightly thickened, add in the cooked pasta and stir into the sauce. Check the seasoning and salt and pepper to taste.
- Transfer pasta to a large serving bowl or portion into pasta bowls for serving. Try to get some of the artichoke hearts, tomatoes, peas, and chicken showing on top. (It's nice to see what you're seating.) Serve warm.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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