Creamy Penne alla San Remo
Indulge in a delightful Italian classic with our Creamy Penne alla San Remo. This comforting dish brings the flavors of tender, pan-seared chicken breast, artichoke hearts, sun-dried tomatoes, and vibrant green peas together in a luscious white wine cream sauce, all enveloped by perfectly cooked penne pasta. Inspired by the beloved staple from Buca Di Beppo, this homemade version is crafted from scratch, giving you the richness of a creamy Alfredo sauce while maintaining a satisfying texture of crisp chicken. Each bite of this dish is a culinary journey to the heart of Italy, perfect for family dinners or special occasions.
N/A
Servings
316
Calories
18
Ingredients
Ingredients
Penne pasta
16 ounces (Cooked according to package instructions.)
Boneless skinless chicken breast
1 lb (Pounded to an even thickness and cut in half lengthwise.)
Flour
1 1/2 tablespoons (Reserved for thickening the sauce.)
All-purpose flour
1 cup (For breading the chicken.)
Italian seasoning
2 teaspoons (Mixed in flour for chicken breading.)
Salt
1 teaspoon (To taste.)
Black pepper
1 teaspoon (To taste.)
Olive oil
3 tablespoons (For sautéing the chicken.)
Butter
1 tablespoon (For sautéing the chicken.)
Olive oil
3 tablespoons (For the sauce.)
Fresh garlic
2 tablespoons (Minced.)
Marinated artichokes
3/4 cup (Chopped into quarters.)
Green peas
1/2 cup (Cooked.)
Sun-dried tomatoes
3/4 cup (Julienne-cut.)
White wine
1/3 cup (To deglaze the pan.)
Heavy cream
1/2 cup (For the sauce.)
Parmesan cheese
3/4 cup (Grated.)
Kosher salt
1 pinch (To taste.)
Instructions
1
Cook the penne pasta according to package instructions, adding salt to the water. Drain and set aside, reserving a bit of pasta water.
2
Pound the chicken breasts to an even thickness (about 1/2 to 3/4 inch) and cut each breast in half lengthwise for even cooking.
3
In a mixing bowl, combine 1 cup flour, Italian seasoning, salt, and pepper. Dredge the chicken breasts in the flour mixture, ensuring they are evenly coated.
4
In a large skillet over medium heat, heat 3 tablespoons of olive oil and 1 tablespoon of butter. Sauté the breaded chicken for 3-5 minutes on each side, or until golden brown. Remove from the skillet and let rest before slicing into bite-sized pieces (about 3/8" thick).
5
Remove excess oil from the skillet, leaving about 1 tablespoon. Add 3 tablespoons of fresh olive oil to the skillet.
6
Add minced garlic, sun-dried tomatoes, and chopped artichokes to the skillet. Sauté for about 2 minutes until fragrant and slightly softened.
7
Sprinkle the reserved flour (1 1/2 tablespoons) over the sautéed ingredients and stir for about 30 seconds to coat everything evenly.
8
Pour in 1/3 cup of white wine, bringing the mixture to a boil. Once boiling, reduce the heat to low-medium and let it simmer for 2-3 minutes until the wine has mostly evaporated and the mixture begins to thicken.
9
Increase heat to medium, then add 1/2 cup of heavy cream. Stir for 30-45 seconds until well combined and creamy.
10
Add 3/4 cup of Parmesan cheese to the mixture, stirring until the cheese is melted and smoothly integrated into the sauce.
11
Stir in cooked green peas, allowing them to heat through for about 3 minutes.
12
Finally, add the sliced chicken and cooked penne pasta to the pan. Toss everything together, ensuring that the pasta is well-coated with the luxurious sauce. If needed, add a splash of reserved pasta water to help the sauce adhere. Serve warm and enjoy!
Nutrition Information
15.7g
Fat
30g
Carbs
15.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Penne alla San Remo?
Creamy Penne alla San Remo is an Italian-inspired dish featuring penne pasta, pan-seared chicken, artichoke hearts, sun-dried tomatoes, and green peas in a white wine cream sauce.
What kind of pasta is used in this recipe?
This recipe uses 16 ounces of penne pasta cooked according to package instructions.
What protein is included in Penne alla San Remo?
The dish includes 1 pound of boneless skinless chicken breast that is pounded and pan-seared.
What vegetables are in the Creamy Penne alla San Remo?
The recipe calls for marinated artichokes, julienne-cut sun-dried tomatoes, and green peas.
What are the components of the sauce?
The sauce is a white wine cream sauce made with heavy cream, white wine, Parmesan cheese, and garlic.
Is this recipe a copycat of a restaurant dish?
Yes, this homemade version is inspired by the popular staple from Buca Di Beppo.
How should the chicken be prepared before cooking?
The chicken breasts should be pounded to an even thickness of 1/2 to 3/4 inch and cut in half lengthwise.
What is used to bread the chicken?
The chicken is dredged in a mixture of all-purpose flour, Italian seasoning, salt, and pepper.
How long do I cook the chicken breasts?
Sauté the breaded chicken for 3-5 minutes on each side until golden brown.
What size should the cooked chicken be sliced into?
After resting, the chicken should be sliced into bite-sized pieces approximately 3/8 inch thick.
How much garlic does this recipe require?
The recipe uses 2 tablespoons of fresh minced garlic.
What kind of artichokes should I buy?
You should use 3/4 cup of marinated artichokes chopped into quarters.
How are the sun-dried tomatoes prepared?
The sun-dried tomatoes should be julienne-cut before being added to the skillet.
What role does white wine play in the sauce?
The white wine is used to deglaze the pan and add acidity and depth to the cream sauce.
How much heavy cream is needed for the sauce?
The recipe requires 1/2 cup of heavy cream.
What type of cheese is used in the sauce?
3/4 cup of grated Parmesan cheese is stirred into the sauce until melted.
When should the green peas be added?
The cooked green peas are stirred into the sauce after the cheese has melted to heat through for about 3 minutes.
Why should I reserve pasta water?
Reserved pasta water can be added at the end to help the luxurious sauce adhere better to the penne pasta.
How many calories are in a serving of Creamy Penne alla San Remo?
There are 316 calories per serving.
What is the fat content per serving?
Each serving contains 15.7g of fat.
How much protein is in this dish?
This recipe provides 15.5g of protein per serving.
How many carbohydrates are in a serving?
There are 30g of carbohydrates per serving.
How many ingredients total are in this recipe?
There are 18 ingredients used in this recipe.
What is the purpose of the 1 1/2 tablespoons of reserved flour?
The reserved flour is sprinkled over the sautéed vegetables to help thicken the sauce.
Is this dish considered a comfort food?
Yes, it is tagged as a comfort food and is ideal for family dinners.
What oils or fats are used for cooking?
The recipe uses olive oil and butter for sautéing the chicken and additional olive oil for the sauce.
How long should the wine simmer?
The wine should simmer for 2-3 minutes until it has mostly evaporated and the mixture thickens.
What type of salt is mentioned in the ingredients?
The recipe lists both standard salt for the flour mixture and a pinch of kosher salt for final tasting.
What is the final step of the instructions?
The final step is to toss the chicken and pasta with the sauce and serve warm.
Is the chicken breast used with skin?
No, the recipe specifies using boneless skinless chicken breast.