Knock Off Buca di Beppo Penne San Remo

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Memo's Kitchen


  • 2 ounces olive oil
  • 2 chicken breasts cooked and sliced
  • 4 artichoke hearts quartered
  • 3 to 4 sun-dried tomatoes cut into strips
  • 2 garlic cloves minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 ounces white wine
  • 8 ounces Alfredo sauce
  • 2 ounces peas {I left these out I don’t do peas}
  • 12 ounces penne pasta {or your favorite pasta}


  1. In a large saute pan, heat oil over medium heat.
  2. Add chicken, artichoke hearts, and sun-dried tomatoes and cook for 1 minute. Add garlic, salt, and pepper; cook for 1 minute more to caramelize garlic.
  3. Deglaze pan with white wine and scrape up any brown bits from the bottom of the pan.
  4. Add Alfredo sauce and peas. Simmer until sauce beings to bubble, stirring occasionally to prevent burning.
  5. Add drained pasta and toss with sauce.
  6. Place pasta in a bowl reserving as many ingredients as possible for the top. Top with grated Parmesan cheese and parsley.