Penne San Remo Inspired by Buca Di Beppo
Indulge in the creamy, flavorful goodness of Penne San Remo, inspired by the beloved dish from Buca di Beppo. This restaurant-worthy pasta recipe features tender penne coated in a luscious parmesan cream sauce, studded with juicy slices of pan-seared chicken, sweet sun-dried tomatoes, and vibrant spinach. Enhanced with a touch of garlic and optional crushed red pepper flakes for a subtle kick, this dish strikes the perfect balance of richness and freshness. Ready in just 40 minutes, it’s ideal for weeknight dinners or special occasions alike. Garnished with fragrant basil leaves, this crowd-pleasing pasta is easy to make yet impressively indulgent. Perfect for fans of creamy chicken pasta recipes!
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Recipe Information
Ingredients
- 16 oz Penne pasta
- 2 tbsp Olive oil
- 2 pieces Boneless, skinless chicken breast
- 1 tsp Salt
- 0.5 tsp Black pepper
- 4 cloves Garlic cloves, minced
- 2 cups Heavy cream
- 1 cup Parmesan cheese, grated
- 0.5 cup Sun-dried tomatoes, julienned
- 2 cups Fresh spinach, chopped
- 0.25 tsp Crushed red pepper flakes (optional)
- 6 leaves Fresh basil leaves, for garnish
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions, until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside.
In a large skillet or sauté pan, heat olive oil over medium-high heat.
Season the chicken breasts on both sides with salt and black pepper. Cook the chicken in the skillet for 4-5 minutes per side, until golden brown and fully cooked through. Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized pieces.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Add the sun-dried tomatoes and spinach to the sauce, stirring occasionally until the spinach is wilted, about 2-3 minutes.
If desired, stir in the crushed red pepper flakes for a hint of spice.
Add the cooked penne pasta and the sliced chicken to the skillet. Toss everything together to coat the pasta and chicken evenly with the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Taste the pasta and adjust the seasoning with additional salt and pepper, if needed.
Plate the Penne San Remo and garnish with fresh basil leaves. Serve immediately and enjoy!
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 30.3 g | 151% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 1079 mg | 47% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 10.0 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 909 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
